Key West Grilled Chicken with Tropical Citrus Marinade
This Key West Grilled Chicken is marinated in a zesty mix of lime, orange, and lemon, making it juicy and flavorful for a perfect meal.
Ingredients
For the Marinade
- 1/2 cup fresh lime juice Freshly squeezed for best flavor.
- 1/2 cup fresh orange juice Freshly squeezed for best flavor.
- 2 tablespoons fresh lemon juice Freshly squeezed for best flavor.
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime zest Zest of 1 lime.
- 1 tablespoon orange zest Zest of 1 orange.
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- Fresh cilantro to taste for garnish Chopped for garnishing.
Instructions
Preparation
- In a medium bowl, combine the lime juice, orange juice, lemon juice, soy sauce, olive oil, honey, minced garlic, ground cumin, ground coriander, salt, black pepper, lime zest, and orange zest. Whisk together until well blended to form the marinade.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the tropical citrus marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, or overnight for best results.
Grilling
- Preheat your outdoor grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Remove the chicken from the marinade and shake off any excess. Discard the remaining marinade.
- Place the chicken breasts on the preheated grill. Cook for 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has nice grill marks.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Serving
- Garnish with fresh cilantro and serve with your favorite side dishes such as rice, salad, or vegetables.
Notes
Marinate longer (up to overnight) for more flavor. Pat chicken dry before grilling for better grill marks. Use a meat thermometer to check for 165°F (75°C). Oil the grill grates to prevent sticking.