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Key West Grilled Chicken Recipe

Key West Grilled Chicken Recipe
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★★★★★

5.3 from 12 reviews

Key West Grilled Chicken is a vibrant and flavorful grilled chicken recipe featuring a tangy and slightly sweet marinade with lime juice, soy sauce, honey, garlic, and fresh cilantro. Perfectly charred on the grill, this dish brings a taste of the Florida Keys to your backyard with its fresh, herbaceous, and mildly spicy notes.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breast halves (choose evenly sized pieces)

Marinade

  • 3 tablespoons soy sauce (or coconut aminos for gluten-free)
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • Juice of 1 lime
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh cilantro, finely chopped
  • 2 tablespoons red bell pepper, finely chopped
  • Optional: Pinch of crushed red pepper or substitute red bell pepper with minced red jalapeño for heat

Instructions

  1. Make the Marinade: In a medium mixing bowl, whisk together soy sauce, honey, vegetable oil, lime juice, minced garlic, chopped cilantro, and finely chopped red bell pepper until well combined and slightly creamy.
  2. Marinate the Chicken: Place the chicken breasts in a large zip-top bag or shallow dish, pour in the marinade, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Preheat Your Grill: Heat your grill to high heat. If using a grill pan indoors, heat over medium-high and lightly oil the grates to prevent sticking.
  4. Grill the Chicken: Remove chicken from marinade, allowing excess to drip off and discard marinade. Grill chicken for 6–8 minutes per side, or until an internal temperature of 165°F (75°C) is reached at the thickest part.
  5. Let It Rest: Transfer chicken to a plate, tent loosely with foil, and rest for 5 minutes to allow juices to redistribute.
  6. Optional – Broil for Extra Char: For added smoky flavor and char marks, broil the grilled chicken for 2 minutes before serving.

Notes

  • Use coconut aminos instead of soy sauce for a gluten-free version.
  • Marinating longer than 2 hours is not recommended as the lime juice can start to ‘cook’ the chicken and change the texture.
  • If you prefer more heat, substitute red bell pepper with red jalapeño or add crushed red pepper flakes to the marinade.
  • Ensure chicken pieces are even in size for uniform cooking.
  • Resting the chicken after grilling keeps it juicy and tender.
  • Use a meat thermometer to guarantee safe cooking temperature of 165°F (75°C).

Nutrition

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Find it online: https://bakedbylisa.com/key-west-grilled-chicken-recipe/