Experience tropical flavors with this vibrant Key West Grilled Chicken recipe featuring a citrus marinade that enhances tenderness and infuses sweetness.
Author:info-nailzspagmail-com
Prep Time:10 minutes
Cook Time:16 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Paleo
Ingredients
Scale
2 pounds boneless skinless chicken breasts
1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/4 cup pineapple juice
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh cilantro
Lime wedges for serving
Instructions
Whisk the marinade: In a medium bowl, whisk together the orange juice, lime juice, pineapple juice, olive oil, garlic, ginger, honey, salt, black pepper, smoked paprika, and red pepper flakes.
Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours for maximum flavor.
Preheat the grill: Preheat your grill to medium-high heat. Lightly oil the grates to ensure the chicken doesn’t stick.
Remove excess marinade: Take the chicken out of the marinade, letting the excess drip off. Discard the leftover marinade to avoid cross-contamination.
Grill the chicken: Grill the chicken for 6 to 8 minutes on each side or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Rest the chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
Garnish and serve: Sprinkle the chopped cilantro over the chicken and serve with lime wedges for an extra punch of zesty flavor.
Notes
Marinate chicken overnight for better flavor. Use a meat thermometer to check for doneness.