Key West Grilled Chicken (Printable)

Zesty grilled chicken in orange, lime and pineapple with honey, ginger and smoked paprika for tropical brightness.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Tropical Citrus Marinade

02 - 1/2 cup freshly squeezed orange juice
03 - 1/4 cup freshly squeezed lime juice
04 - 1/4 cup pineapple juice
05 - 2 tablespoons olive oil
06 - 2 tablespoons honey
07 - 3 garlic cloves, minced
08 - 1 tablespoon fresh ginger, grated
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon chili flakes (optional, for heat)
12 - Zest of 1 lime
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper

→ Garnish

15 - 2 tablespoons chopped fresh cilantro
16 - Lime wedges, for serving

# Directions:

01 - In a medium mixing bowl, whisk together the freshly squeezed orange juice, lime juice, pineapple juice, olive oil, honey, minced garlic, grated ginger, ground cumin, smoked paprika, chili flakes, lime zest, salt, and black pepper until fully combined.
02 - Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal tightly and refrigerate for at least 2 hours, or preferably overnight for maximum flavor penetration.
03 - Preheat the grill to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
04 - Place the chicken on the preheated grill and cook for 6 to 8 minutes per side, until the internal temperature reaches 165°F and the exterior is nicely charred with grill marks.
05 - Transfer the grilled chicken to a platter and let it rest for 5 minutes. Garnish with chopped fresh cilantro and serve alongside lime wedges.

# Expert Advice:

01 -
  • The triple citrus combo hits every note, sweet, tart, and just tangy enough to wake up your palate without overwhelming the chicken.
  • It requires almost zero technique and the marinade does all the heavy lifting while you go about your day.
  • Gluten free and dairy free means you can serve it to almost anyone without a second thought.
02 -
  • Do not reuse the leftover marinade as a sauce since it has had raw chicken soaking in it, either make a separate batch or reduce it in a saucepan to a safe temperature.
  • If your chicken breasts are very thick, slice them horizontally or pound them flat before marinating so the citrus can penetrate evenly.
03 -
  • Let the chicken sit at room temperature for fifteen minutes before grilling so it cooks evenly rather than searing cold on the outside while staying raw within.
  • A light coating of oil on the grill grates prevents sticking better than oiling the chicken itself, and it keeps those beautiful char lines intact when you flip.

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