Key West Grilled Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 boneless, skinless chicken breast halves
→ Marinade
02 -
3 tablespoons soy sauce or coconut aminos
03 -
2 tablespoons honey
04 -
1 tablespoon vegetable oil
05 -
Juice of 1 lime
06 -
1 teaspoon minced garlic
07 -
1 teaspoon fresh cilantro, finely chopped
08 -
2 tablespoons red bell pepper, finely chopped
09 -
Pinch of crushed red pepper or minced red jalapeño, optional
# How to Make It:
01 -
In a medium bowl, whisk together soy sauce, honey, vegetable oil, lime juice, minced garlic, cilantro, and red bell pepper until fully integrated.
02 -
Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, up to 2 hours.
03 -
Preheat grill to high heat. If using a grill pan, heat over medium-high and lightly oil the surface.
04 -
Remove chicken from marinade, letting excess drip off. Discard used marinade. Place chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (75°C).
05 -
Transfer grilled chicken to a plate and cover loosely with foil. Allow to rest for 5 minutes before serving.
06 -
For extra char, position chicken under a broiler for 2 minutes after grilling.
# Additional Tips:
01 -
For a gluten-free dish, substitute soy sauce with coconut aminos.
02 -
Increase or decrease the amount of red pepper or jalapeño for preferred spice level.
03 -
Excellent paired with rice, fresh salad, or enjoyed in wraps.
04 -
Leftovers can be refrigerated for up to 3 days and are suitable for meal prep.