Key West Grilled Chicken (Print version)
Zesty grilled chicken marinated in orange, lime and pineapple with honey, garlic and smoked paprika; charred for juicy, tropical flavor.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Tropical Citrus Marinade
02 - 1/2 cup freshly squeezed orange juice
03 - 1/4 cup freshly squeezed lime juice
04 - 1/4 cup pineapple juice
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Zest of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges, for serving
# How To Make It:
01 - In a medium mixing bowl, whisk together the freshly squeezed orange juice, lime juice, pineapple juice, olive oil, honey, minced garlic, grated ginger, ground cumin, smoked paprika, chili flakes, lime zest, salt, and black pepper until thoroughly combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly and generously coated. Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 375°F to 400°F. Remove the chicken breasts from the marinade, allowing any excess to drip off, and discard the remaining used marinade.
04 - Place the marinated chicken breasts onto the preheated grill. Cook for 6 to 8 minutes per side, or until the internal temperature registers 165°F on an instant-read thermometer and the exterior develops a beautifully charred, caramelized finish.
05 - Transfer the grilled chicken to a serving platter and allow it to rest for 5 minutes to redistribute the juices. Garnish generously with chopped fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The triple citrus combo of orange, lime, and pineapple juice creates a marinade so good you will want to drink it straight from the bowl.
- It turns ordinary boneless chicken breasts into something that tastes like vacation without any complicated technique.
02 -
- Do not reuse the leftover marinade as a sauce because it has had raw chicken sitting in it and that is a food safety mistake you only make once.
- Marinating beyond eight hours can actually make the meat mushy since the citrus acids start breaking down the protein fibers too aggressively.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time instead of fighting you.
- A spoonful of the marinade set aside before the raw chicken goes in makes an incredible last minute baste during the final two minutes on the grill.