Key West Grilled Chicken (Print Version)
Chicken breasts marinated in lime, honey, and herbs, then grilled for juicy, tropical-inspired flavor.
# Ingredients:
→ Marinade
01 -
4 boneless, skinless chicken breast halves
02 -
3 tablespoons soy sauce
03 -
2 tablespoons honey
04 -
1 tablespoon vegetable oil
05 -
Juice of 1 lime
06 -
1 teaspoon minced garlic
07 -
1 teaspoon fresh cilantro, finely chopped
08 -
2 tablespoons red bell pepper, finely chopped
09 -
Pinch of crushed red pepper or minced red jalapeño (optional)
# Directions:
01 -
In a medium bowl, whisk together soy sauce, honey, vegetable oil, lime juice, garlic, cilantro, and red bell pepper until well combined.
02 -
Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over the chicken, ensuring all pieces are well coated. Seal and refrigerate for at least 30 minutes, up to 2 hours.
03 -
Preheat the grill to high heat. If using a grill pan, heat it over medium-high and oil it lightly.
04 -
Remove the chicken from the marinade, letting excess marinade drip off. Discard the used marinade. Grill chicken for 6–8 minutes per side, until the internal temperature reaches 165°F (75°C).
05 -
Transfer the grilled chicken to a plate and cover loosely with foil. Let it rest for 5 minutes before serving.
06 -
For extra char, place the grilled chicken under the broiler for 2 minutes.
# Notes:
01 -
Coconut aminos can be used as a gluten-free substitute for soy sauce.
02 -
Adjust the spice level with jalapeño or crushed red pepper if desired.
03 -
Delicious served with rice, salad, or tucked into wraps.
04 -
Leftovers can be kept in the fridge for up to 3 days and are great for meal prep.