Key West Grilled Chicken with Honey-Lime Soy Glaze
By Isabella Quinn
Prep
15 min
Cook
15 min
Total
30 min
Servings
4
Level
Easy
Even-sized boneless‚ skinless chicken breasts are the best option for Key West grilled chicken because they grill well on a standard open grill grate․ Freshly squeezed lime juice provides flavor to the honey-soy sauce‚ and the grilled chicken breasts are juicy and slightly charred․
I use fresh lime juice in this recipe and combine it with liquid honey‚ reduced-sodium soy sauce‚ olive oil‚ and minced garlic in a bowl to create a dark marinade․ Reserve the quantity called for in the recipe before using chicken․ Brush the marinade onto the seared side of the chicken during cooking․ The marinade will cook and stick to the chicken very well (almost black in the bowl)․
Clean grill grates give a good sear on chicken․ Oils or other materials on grill grates interfere with the sear․ I preheat my grill to 400°F and oil the grates with a paper towel until they smoke‚ then grill chicken breasts diagonally for 5 to 6 minutes with the lid closed․ I use tongs to flip the chicken․
Thin slices of lime and chopped cilantro are served over hot chicken and left to sit for 5 minutes․ Side dishes that go well with this recipe include Asian cabbage and noodle salads and shrimp and grilled corn on the cob as additional dishes for a larger meal (corn on the cob is a particularly good choice)․ Limes will soften when mixed with hot chicken and release their oils․
Why you'll love this recipe
- Even breasts allow the glaze and grill marks to lie evenly․
- Fresh lime juice contrasts with the sweet taste of honey and imparts a lime flavor to the chicken․
- Low-sodium soy sauce provides flavor and color to the glaze without overpowering the lime flavor․
- Liquid honey will thicken quickly over the heat and coat the chicken․
- Fresh cilantro and lime slices are served on top to add color that contrasts with the dark chicken․
Ingredients
- •1 ½ lb chicken breasts (680 g, boneless and skinless)
- •¼ cup fresh lime juice (60 ml, freshly squeezed)
- •⅓ cup honey (80 ml, liquid)
- •2 tbsp soy sauce (30 ml, low-sodium)
- •2 tbsp extra virgin olive oil (30 ml)
- •3 cloves garlic (15 g, finely minced)
- •1 lime (sliced into thin rounds for garnish)
- •¼ cup fresh cilantro (10 g, roughly chopped)
Instructions
- 1
Whisk the lime juice, honey, soy sauce, olive oil, and garlic in a medium glass bowl until the marinade is dark and uniform.
- 2
Reserve about 1/4 cup (60 ml) of the marinade for the finishing glaze.
- 3
Put the chicken breasts in a large resealable bag or shallow dish.
- 4
Pour the remaining marinade over the chicken and coat every piece.
- 5
Seal and refrigerate for at least 30 minutes, but no more than 2 hours.
- 6
Preheat an outdoor gas or charcoal grill to medium-high heat, about 400°F (200°C).
- 7
Grease the grates with a rolled-up paper towel dipped in oil.
- 8
Wait for a light wisp of smoke to rise from the grates.
- 9
Place the chicken breasts on the grill at a 45-degree angle to the grates.
- 10
Close the lid and cook for 5-6 minutes without moving the chicken.
- 11
Flip the chicken with long-handled tongs.
- 12
Brush the seared side with the reserved marinade.
- 13
Cook for another 5-6 minutes, until the internal temperature reaches 165°F (74°C).
- 14
Transfer the chicken to a ceramic dish.
- 15
Top the hot chicken with thin lime rounds.
- 16
Sprinkle the chopped cilantro over the chicken.
- 17
Rest for 5 minutes before serving.
FAQ
Nutrition (per serving)
Calories
310
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