Key West Grilled Chicken
A vibrant and flavorful grilled chicken recipe inspired by tropical flavors.
Equipment
- Grill Preheat to 450°F (232°C)
Ingredients
Main Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 lime Juice of
- 2 tablespoons red wine vinegar No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 1 orange Juice of
- 8 cloves garlic, crushed
- 1 jalapeño seeded and chopped
- 2 teaspoons fresh thyme
- 1 tablespoon fresh cilantro
- 1 teaspoon cumin seed
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 4 pieces boneless skinless chicken breasts
Instructions
- In a food processor or blender, combine the soy sauce, olive oil, honey, lime juice, red wine vinegar, orange juice, crushed garlic, chopped jalapeño, thyme, cilantro, and cumin seed. Purée until smooth.
- Place the chicken breasts between two sheets of plastic wrap. Gently pound the chicken with a meat mallet until they are an even thickness. This helps tenderize the meat for even cooking.
- In a casserole dish or shallow container, add the chicken breasts and pour the marinade over them. Cover and marinate in the refrigerator for 1 hour. Alternatively, you can use a Ziplock bag for marinating. For added flavor, let the chicken marinate longer if time allows.
- Preheat your grill to 450°F (232°C). Remove the chicken from the marinade, but do not pat it dry. Season the chicken with oregano, salt, and pepper. Discard any leftover marinade.
- Place the chicken directly on the grill grates. Cook for 4-5 minutes on each side, or until the internal temperature reaches 165°F (74°C). Always use a meat thermometer to ensure proper cooking.
- Once cooked, garnish the chicken with chopped cilantro. Serve with cilantro lime rice, lime wedges, and mango salsa for a delightful meal.
Notes
For added flavor, let the chicken marinate longer if time allows. You can serve this chicken with a side of grilled vegetables for a complete meal.