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Tropical Key West Citrus Grilled Chicken

Bright, tender grilled chicken marinated in fresh lime, soy sauce, honey, and garlic for a tropical dinner ready in under 25 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Caribbean-Inspired
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 0.25 cup fresh lime juice about 2 to 3 limes
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp honey or light brown sugar
  • 1 tbsp minced garlic
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Outdoor grill or grill pan
  • Gallon resealable bag or mixing bowl
  • Instant-read meat thermometer

Method
 

  1. Combine lime juice, olive oil, soy sauce, honey, garlic, oregano, salt, and pepper in a medium bowl or gallon resealable bag. Whisk until honey is fully dissolved.
  2. Add chicken to the marinade and turn to coat all surfaces. Refrigerate for at least 30 minutes, ideally 2 to 4 hours. Do not exceed 8 hours.
  3. Preheat grill to medium-high heat for at least 10 minutes. Lightly oil the grates just before adding the chicken.
  4. Remove chicken from marinade and discard the remaining liquid. Grill for 5 to 7 minutes per side without moving the chicken until it releases naturally from the grates.
  5. Check for doneness with an instant-read thermometer. The chicken is fully cooked at 165°F at the thickest point.
  6. Transfer to a clean plate and rest for 5 minutes before slicing to allow juices to redistribute.
  7. Garnish with fresh cilantro and serve with extra lime wedges on the side.

Notes

Marinating: 2 to 4 hours is ideal. Do not exceed 8 hours as lime acidity will affect texture. Storage: Refrigerate sliced chicken in an airtight container for up to 4 days. Reheat in a covered skillet over medium heat with a splash of broth. Excellent served cold over salads. Substitutions: Use lemon juice in place of lime. Add red pepper flakes or minced jalapeño for heat. Use coconut aminos for a gluten-free version. Indoor method: Grill pan at medium-high heat, same timing. Broil final 2 minutes for caramelization. Serving: Pairs well with coconut rice, mango salsa, grilled pineapple, or citrus spinach salad.