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Key West Grilled Chicken with Tropical Citrus Marinade

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Experience tropical flavors with this vibrant Key West Grilled Chicken recipe featuring a citrus marinade that enhances tenderness and infuses sweetness.

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

  1. 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.
  2. 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.
  3. Preheat the grill: Preheat your grill to medium-high heat. Lightly oil the grates to ensure the chicken doesn’t stick.
  4. Remove excess marinade: Take the chicken out of the marinade, letting the excess drip off. Discard the leftover marinade to avoid cross-contamination.
  5. 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.
  6. Rest the chicken: Transfer the grilled chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute.
  7. 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.

Nutrition

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