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–+ servings

Key West Grilled Chicken

Tangy and savory grilled chicken infused with zesty citrus and herbs, inspired by the flavors of Key West, Florida.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 1
Course: Dinner, Main Course, Party, Potluck, Supper
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 each lime, juiced about 2 tablespoons juice
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh cilantro, chopped
  • 2 tablespoons red bell pepper, finely diced
For the Chicken
  • 4 each boneless, skinless chicken breast halves about 6 ounces each

Method
 

Marinate the Chicken
  1. In a shallow bowl, whisk together the soy sauce, honey, vegetable oil, lime juice, garlic, cilantro, and red bell pepper until well combined.
  2. Add the chicken breast halves to the bowl, turning to coat evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Grill the Chicken
  1. Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grates to prevent sticking.
  2. Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
  3. Grill the chicken breasts for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. For even cooking, flip only once.
  4. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. Serve with a fresh salad, steamed vegetables, or grilled potato wedges.

Nutrition

Calories: 285kcalCarbohydrates: 12gProtein: 38gFat: 9gSaturated Fat: 1.5gCholesterol: 100mgSodium: 870mgFiber: 0.5gSugar: 10g

Notes

For a milder flavor, reduce the soy sauce by half and add a splash of orange juice. Leftover chicken keeps in the fridge for up to 3 days; reheat gently in a skillet or microwave. To make ahead, marinate the chicken overnight for deeper flavor. Avoid over-marinating beyond 4 hours, as the acid can make the chicken mushy. For extra heat, add a pinch of cayenne pepper to the marinade. Serve with avocado slices or a mango salsa for a California twist. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

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