Key West Grilled Chicken

A vibrant and flavorful grilled chicken recipe inspired by the bright flavors of Key West, perfect for family gatherings and easy weeknight meals.

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Prep Time 15

Cook Time 16

Total Time 31

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Tropical

Calories: 300

Ingredients Method Notes

Ingredients

Marinade

1/4 cup lime juice Use fresh limes for the best taste.
1/4 cup orange juice Squeeze your oranges right before using to maximize freshness.
1/4 cup pineapple juice If you have fresh pineapple, blend a slice instead of using juice for added texture.
2 tablespoons olive oil Use extra virgin olive oil for richer flavor.
2 cloves garlic, minced Fresh garlic will give you a kick that powdered garlic can't match.
1 teaspoon salt Kosher salt is preferred for even seasoning.
1/2 teaspoon black pepper Freshly ground pepper is the best for a pungent flavor.
1 teaspoon cumin Toast the cumin seeds before grinding for an earthy depth.

For Serving

4 pieces boneless, skinless chicken breasts Opt for organic chicken when available for better flavor and quality.
1/4 cup chopped fresh cilantro Store cilantro upright in a glass of water in the fridge.

Method

Preparation

In a bowl, whisk together lime juice, orange juice, pineapple juice, olive oil, garlic, salt, pepper, and cumin to create the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best flavor.

Cooking

Preheat the grill to medium-high heat.
Remove chicken from the marinade and discard the marinade. Pat the chicken dry with a paper towel.
Grill the chicken for 6-8 minutes on each side, or until fully cooked and juices run clear.
Remove from the grill and let rest for a few minutes before slicing.

Serving

Garnish with chopped cilantro and serve. Enjoy!

Notes

Consider setting up a family taco bar with toppings like shredded lettuce, guacamole, and salsa. Leftover chicken can be stored in an airtight container in the fridge for up to four days or frozen for up to three months.