Key West Grilled Chicken
A vibrant and flavorful grilled chicken dish infused with tropical citrus juices, perfect for summer barbecues and weeknight dinners.
Ingrédients
Chicken and Marinade
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup pineapple juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh cilantro, chopped (optional) For garnish
Instructions
Preparation
- Start by gathering all your ingredients to create a smooth cooking process.
- Measure out the lime, orange, and pineapple juices in separate containers, and mince the garlic.
- Ensure the chicken breasts are thawed if frozen.
Marinating
- In a mixing bowl, whisk together the lime juice, orange juice, pineapple juice, olive oil, minced garlic, salt, pepper, and paprika until well combined.
- Place the chicken breasts inside a resealable bag and pour the marinade over them, ensuring each piece is well-coated.
- Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
Grilling
- Preheat your grill to medium-high heat.
- Once the grill is hot, remove the chicken from the marinade and discard the marinade.
- Carefully place the chicken on the grill and cook for 6-7 minutes on one side until grill marks appear, then flip and grill for another 6-7 minutes until the internal temperature reaches 165°F.
- Remove chicken from the grill and let it rest for about 5 minutes before serving.
- Garnish with chopped cilantro if desired and serve hot.
Notes
Best served with sides like mango salad, grilled corn, or in tacos. Marinating overnight enhances flavor. Avoid over-marinating to prevent mushy texture.