Description
This Key West Grilled Chicken recipe features succulent, marinated chicken breasts with a flavorful blend of soy sauce, honey, lime juice, and garlic powder. Marinated for at least an hour and grilled to juicy perfection, this dish captures the essence of tropical grilling, perfect for a summery meal or backyard barbecue.
Ingredients
Scale
Marinade
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime juice
- 1 teaspoon garlic powder
Chicken
- 4 skinless, boneless chicken breast halves
Instructions
- Prepare the marinade: In a small bowl, combine the soy sauce, honey, vegetable oil, lime juice, and garlic powder. Stir well to ensure all ingredients are blended and the honey is fully dissolved.
- Marinate the chicken: Place the chicken breast halves in a shallow dish or a zip-lock bag. Pour the marinade over the chicken, coating each piece thoroughly. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor infusion.
- Preheat the grill: Heat an outdoor grill to medium-high. Lightly oil the grill grate to prevent the chicken from sticking during cooking.
- Prepare for grilling: Remove the chicken from the marinade and discard any leftover marinade to avoid flare-ups and ensure safety.
- Grill the chicken: Place the chicken breasts on the preheated grill. Cook for 6 to 8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear, ensuring the chicken is fully cooked and juicy.
- Rest and serve: Remove the chicken from the grill and let it rest for a few minutes to allow the juices to redistribute before serving.
Notes
- For best results, marinate the chicken overnight to enhance the flavors.
- Use a meat thermometer to check for doneness to avoid undercooking or overcooking.
- Lightly oil the grill grate right before grilling to keep the chicken from sticking and tearing.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
