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–+ servings

Key West Grilled Chicken with Tropical Citrus Marinade

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A vibrant and flavorful grilled chicken dish marinated in a tangy tropical citrus blend, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tropical
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh pineapple juice You can substitute with store-bought options.
  • 2 tablespoons olive oil
  • 2 tablespoons honey Agave can be used for a vegan option.
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes Optional, for extra heat.
Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. In a medium bowl, whisk together the orange juice, lime juice, pineapple juice, olive oil, honey, minced garlic, cumin, salt, black pepper, and red pepper flakes until all ingredients are well combined.
  2. Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor.
Grilling
  1. Preheat your grill to medium-high heat.
  2. Remove the chicken from the marinade and discard the marinade.
  3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F, ensuring the chicken is fully cooked.
  4. After grilling, take the chicken off the grill and let it rest for 5 minutes before slicing. Garnish with fresh cilantro just before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 12gProtein: 30gFat: 8gSaturated Fat: 1gSodium: 600mgSugar: 6g

Notes

For best results, do not marinate chicken for longer than 4 hours to prevent overly tenderizing. Letting the chicken rest after grilling allows juices to redistribute. Use a meat thermometer for checking doneness.
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