Key West Chicken
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 mins
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Marinate Time
1 hr
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Total Time
1 hr 25 mins
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Servings
4
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Calories
183 kcal
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Course
Main Course
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Cuisine
American
Key West Chicken
Description
The marinade for Key West Chicken combines soy sauce, olive oil, honey, lime and orange juices, red wine vinegar, crushed garlic, jalapeño, fresh thyme and cilantro, plus cumin seed. This mixture is puréed before coating evenly over chicken breasts that are pounded to an even thickness for cooking uniformity and tenderness. After an hour of marinating in the refrigerator, the chicken is removed and seasoned with dried oregano, salt, and pepper.
Grilling the chicken at 450°F creates a caramelized exterior while maintaining juicy, tender meat inside. The garlic and citrus marinade infuse bright, complex flavors with mild heat from the jalapeño. Optional garnishes like chopped cilantro, lime wedges, and mango salsa add freshness and contrast.
This chicken pairs well with cilantro rice or as kebabs using skewers for a handheld option. It can be served as an entrée or in sandwiches and salads. Leftovers should be stored airtight in the refrigerator.
Ingredients
For the chicken marinade:
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 lime juiced
- 2 tablespoons red wine vinegar
- 1 orange juiced
- 8 cloves garlic crushed
- 1 jalapeño seeded and chopped
- 2 teaspoons thyme fresh
- 1 tablespoon cilantro fresh
- 1 teaspoon cumin seed
- 1 teaspoon oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 chicken breast boneless skinless
Optional Toppings:
- cilantro chopped
- lime wedge
- rice with cilantro
- mango salsa
Instructions
- Combine soy sauce, oil, honey, lime juice, red wine vinegar, orange juice, crushed garlic, chopped jalapeño, thyme, cilantro, and cumin seed in a food processor or blender. Purée. 1 tablespoon soy sauce, 1 tablespoon olive oil, 1 tablespoon honey, 1 lime, 2 tablespoons red wine vinegar, 1 orange, 8 cloves garlic, 1 jalapeño, 2 teaspoons fresh thyme, 1 tablespoon fresh cilantro, 1 teaspoon cumin seed
- Place chicken breast between 2 sheets of plastic wrap. Lightly pound meat with a meat mallet until it is even thickness. This will tenderize the meat and make it easier to cook. 4 boneless skinless chicken breasts
- Add chicken to a casserole dish or other shallow container and pour marinade over the chicken. Marinate for 1 hour in the refrigerator. (You can also marinate the chicken in a Ziplock bag.)
- Preheat the grill to 450º Fahrenheit. Remove chicken from the marinade. Do not pat dry. Season chicken with oregano, salt, and pepper. Discard marinade that is left over. 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon pepper
- Place chicken directly onto the grill grates. Cook for 4-5 minutes per side. The internal temperature of the chicken should read 165ºF.
- Garnish with chopped cilantro, then serve with cilantro lime rice, lime wedges and mango salsa.
Notes
- Marinate the chicken for at least 1 hour in the refrigerator for best flavor penetration.
- Use a meat mallet to pound chicken breasts evenly for uniform cooking and tenderness.
- Grill at 450°F to achieve a nice sear while maintaining juiciness inside.
- Leftover chicken is suitable for reheating or using in kebabs with wooden or bamboo skewers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 967mg | 40% |
| Potassium | 561mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 31mg | 34% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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