Key West Grilled Chicken
A delightful grilled chicken dish infused with a tropical twist from soy sauce, honey, lime juice, and fresh herbs, perfect for barbecues or casual dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breast halves Opt for fresh, high-quality breasts for optimal results.
- 3 tablespoons soy sauce (or coconut aminos for gluten-free option) Soy sauce enhances the flavor of the chicken.
- 2 tablespoons honey Adjust for sweetness based on preference.
- 1 tablespoon vegetable oil
- 1 piece Juice of 1 lime Adds acidity to balance the sweetness.
- 1 teaspoon minced garlic
- 1 teaspoon fresh cilantro, finely chopped Enhances the tropical flavor.
- 2 tablespoons red bell pepper, finely chopped
- 1 pinch crushed red pepper or minced red jalapeño Optional for heat.
Instructions
Preparation
- In a medium bowl, whisk together the soy sauce, honey, vegetable oil, lime juice, minced garlic, cilantro, and chopped red bell pepper until well blended.
- Place the chicken breasts in a zip-top plastic bag or shallow dish, pour the marinade over them, seal or cover, and refrigerate for at least 30 minutes (up to 2 hours for best flavor).
Grilling
- Preheat your grill to high heat (medium-high if using a grill pan) and lightly oil the grill grates.
- Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-8 minutes on each side, or until an internal temperature of 165°F (75°C) is reached.
Serving
- Transfer the chicken to a plate, cover loosely with foil, and let it rest for 5 minutes.
- Slice the grilled chicken into strips and serve on a bed of fresh greens, with coconut rice, or alongside grilled vegetables. Garnish with extra cilantro or lime wedges if desired.
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Notes
To store leftovers, place in an airtight container and refrigerate for 3-4 days. For longer storage, freeze in plastic wrap and then in a freezer-safe container for 2-3 months.