Key West Grilled Chicken (Printable version)
Juicy grilled chicken marinated in orange, lime and pineapple with garlic, ginger and smoked paprika.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
→ Tropical Citrus Marinade
02 - 1/2 cup freshly squeezed orange juice
03 - 1/4 cup freshly squeezed lime juice
04 - 1/4 cup pineapple juice
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Zest of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
→ Garnish
15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges, for serving
# How To:
01 - In a medium mixing bowl, whisk together the orange juice, lime juice, pineapple juice, olive oil, honey, minced garlic, grated ginger, ground cumin, smoked paprika, chili flakes, lime zest, salt, and black pepper until thoroughly combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal tightly and refrigerate for a minimum of 2 hours, or ideally overnight for the most vibrant flavor penetration.
03 - Preheat an outdoor grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off, and discard the remaining used marinade.
04 - Place the chicken onto the hot grill and cook for 6 to 8 minutes per side, until the internal temperature registers 165°F (74°C) and the exterior develops a beautifully charred, caramelized finish.
05 - Transfer the grilled chicken to a serving platter and let it rest for 5 minutes to allow the juices to redistribute. Garnish generously with chopped fresh cilantro and serve alongside lime wedges.
# Expert Advice:
01 -
- The marinade pulls double duty as both a tenderizer and a flavor bomb, so you get juicy chicken with almost no extra effort.
- It is genuinely gluten free and dairy free without tasting like anything is missing, which makes it a safe bet for almost any crowd.
02 -
- Leaving the chicken in the marinade beyond twelve hours can actually make the meat mushy because the pineapple enzymes keep working.
- Discard every drop of used marinade because it has raw chicken juices in it and is not safe to baste with during grilling.
03 -
- Pound the chicken to an even half inch thickness before marinating so every piece finishes cooking at the same time and nothing dries out.
- If you only have a grill pan indoors, open a window because the honey in the marinade will smoke, but the chicken will still be delicious.