Key West Grilled Chicken (Printable Version)

Tangy lime-and-honey grilled chicken with island spices, quick to marinate and gluten-free friendly.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Marinade

02 - 3 tablespoons fresh lime juice
03 - 3 tablespoons fresh lemon juice
04 - 1 tablespoon olive oil
05 - 2 tablespoons honey
06 - 2 cloves garlic, minced
07 - 1 teaspoon low-sodium soy sauce (gluten-free if needed)
08 - 1 teaspoon salt
09 - ½ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground cumin
11 - ¼ teaspoon dried thyme
12 - ¼ teaspoon red pepper flakes (optional)

→ Garnish

13 - 2 tablespoons fresh chopped cilantro
14 - Lime wedges

# Directions:

01 - In a medium bowl, whisk together the lime juice, lemon juice, olive oil, honey, minced garlic, soy sauce, salt, black pepper, cumin, thyme, and red pepper flakes until well combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal tightly, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat (approximately 375°F to 400°F). Lightly oil the grates to prevent sticking.
04 - Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade. Place the chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F when checked with a meat thermometer.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes. Garnish with fresh chopped cilantro and serve alongside lime wedges.

# Expert Hints:

01 -
  • The double citrus hit of lime and lemon makes the chicken taste brighter than anything you will order at a restaurant.
  • Honey in the marinade creates this gorgeous caramelized crust on the grill that people genuinely gasp over.
  • It is genuinely easy enough for a Tuesday but impressive enough for guests who linger at the table.
02 -
  • Do not marinate longer than two hours or the citrus will start breaking down the meat and you will get a mushy texture no one wants.
  • Discard the used marinade, it has had raw chicken sitting in it and is not safe to baste with during grilling.
03 -
  • Take the chicken out of the fridge about fifteen minutes before grilling so it cooks evenly from edge to center instead of being cold in the middle.
  • Trust your meat thermometer over any timer, it is the single tool that will save you from dry chicken forever.

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