I love bright food that tastes like a small escape. Key West Grilled Chicken with Tropical Citrus Marinade brings lime and orange to the grill and makes simple chicken sing. I keep this recipe on repeat when I want a fast, bright weeknight meal.
Dad James always asks for seconds, and Mom Eva calls it a vacation dinner. My Sister Jennifer eats hers with extra cilantro.
Your Ingredients List
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lime
- Zest of 1 orange
- Fresh cilantro for garnish
My Go-To Equipment
I use a medium bowl, a whisk, a large resealable bag or shallow dish, and an outdoor grill. A meat thermometer helps me hit the safe 165 F without guessing. I also keep tongs and a small brush for oiling the grates.
The Simple Steps to Follow
- Whisk the lime, orange, and lemon juices with soy sauce, olive oil, honey, garlic, cumin, coriander, salt, pepper, lime zest, and orange zest in a medium bowl.
- Place the chicken in a large resealable bag or shallow dish.
- Pour the marinade over the chicken, coat each piece, and seal the bag or cover the dish.
- Refrigerate the chicken for at least 2 hours or overnight for best flavor.
- Preheat your outdoor grill to medium high and lightly oil the grates.
- Remove the chicken from the marinade and shake off any excess, then discard the remaining marinade.
- Place the chicken on the grill and cook 6 to 7 minutes per side until the internal temperature reads 165 F.
- Remove the chicken and let it rest for 5 minutes before serving.
- Garnish with fresh cilantro and serve with your favorite sides.
Healthy Twists on a Classic
I make small swaps to keep this light. Use low sodium soy sauce or coconut aminos for less salt. Swap honey for a touch of agave if you want a vegan friendly glaze. If you prefer oven cooking, roast at 425 F for 18 to 22 minutes. For a creamy side, try my Chicken Pillows with Creamy Parmesan Sauce as a richer option.
Serving Suggestions From My Table
I love this chicken over simple cilantro lime rice or a green salad with avocado. It also shines sliced on tacos with slaw and mango. When I have leftovers, I often build a warm bowl inspired by Fiery Chicken Ramen with Creamy Garlic Sauce for a fast weeknight meal.
Getting It Just Right
Give the chicken time to marinate for depth of flavor. Use a meat thermometer to check for 165 F at the thickest part. Let the chicken rest five minutes; this keeps it juicy. If your grill flames up, move the chicken to a cooler spot to avoid burning.
How to Store Leftovers
Cool the chicken to room temperature, then store in an airtight container in the fridge for up to four days. You can freeze cooked pieces for up to three months. Thaw in the fridge and reheat gently in a low oven or microwave.
Enjoy Every Moment
I hope this Key West Grilled Chicken with Tropical Citrus Marinade brings warm flavors to your table. I write these recipes to help you cook with less fuss and more joy. From my kitchen to yours, enjoy the bright, simple taste.
A Few Common Questions
How long should I marinate Key West Grilled Chicken with Tropical Citrus Marinade?
I recommend at least 2 hours in the fridge. Overnight gives the best flavor, but do not go more than 24 hours or the acid can start to change the texture.
Can I cook Key West Grilled Chicken with Tropical Citrus Marinade in the oven?
Yes. Preheat the oven to 425 F and roast for 18 to 22 minutes until the chicken reaches 165 F. Finish under the broiler for a minute if you want a bit more color.
Is Key West Grilled Chicken with Tropical Citrus Marinade safe to grill ahead?
Yes. You can marinate and grill the chicken, then cool and store it. Reheat gently or slice cold for salads and bowls.
Print
Key West Grilled Chicken with Tropical Citrus Marinade
- Total Time: 135 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A vibrant grilled chicken recipe marinated in a tropical blend of citrus juices, perfect for a quick weeknight meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Zest of 1 lime
- Zest of 1 orange
- Fresh cilantro for garnish
Instructions
- Whisk the lime, orange, and lemon juices with soy sauce, olive oil, honey, garlic, cumin, coriander, salt, pepper, lime zest, and orange zest in a medium bowl.
- Place the chicken in a large resealable bag or shallow dish.
- Pour the marinade over the chicken, coat each piece, and seal the bag or cover the dish.
- Refrigerate the chicken for at least 120 minutes or overnight for best flavor.
- Preheat your outdoor grill to medium high and lightly oil the grates.
- Remove the chicken from the marinade and shake off any excess, then discard the remaining marinade.
- Place the chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reads 165°F.
- Remove the chicken and let it rest for 5 minutes before serving.
- Garnish with fresh cilantro and serve with your favorite sides.
Notes
For less salt, use low sodium soy sauce or coconut aminos. For a vegan option, substitute honey with agave. If using the oven, roast at 425°F for 18 to 22 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg
Keywords: grilled chicken, citrus marinade, quick meal, healthy grilling, summer recipes