Key West Grilled Chicken
The perfect summertime marinade for chicken on the grill. This has become one of our favorite summertime entrees, especially when accompanied by our Southwest Chopped Salad and Cilantro-Lime Rice. We use this marinade a lot because it's quick and easy to make and we usually have the ingredients on hand. Enjoy! If you make this recipe please share a photo with us @postcardjar on social media.
Equipment
- Small mixing bowl
- Wire whisk
- Gallon ziplock bag
- Grill
- Grill Tongs/spatula
- Measuring cups and spoons
Ingredients
- 3 tbsp low sodium soy sauce
- 2 tbsp honey
- 1 tbsp olive oil extra virgin
- 1 lime, zest and juice
- 1½ tsp minced garlic
- 1 tsp Sriracha sauce
- 1 tbsp chopped cilantro fresh
- Small chicken breasts (4) or boneless/skinless chicken thighs (8-10)
Instructions
- For the marinade: In the small mixing bowl, combine all ingredients and stir until the honey is fully incorporated.
- Place raw chicken into Ziploc bag and fold edge of the bag outward and down to help keep the bag open.
- Pour all of the marinade into the bag and then unfold the edges and seal the bag completely making sure to remove as much air as possible.
- Gently squeeze the bag to incorporate marinade around each piece of chicken.
- Place in shallow bowl and refrigerate 2-6 hours.
- When ready to cook, preheat the grill to medium-high heat.
- Remove chicken from the bag and grill directly over the medium-high heat.
- After 5-7 minutes, turn the chicken over. It should release fairly easily from the grate. If not, give it another minute or two.
- Grill on the second side 5-7 minutes or until done.
- Remove from grill, and enjoy!
Notes
A summer favorite at our house. We serve it with our Southwest Chopped Salad, grilled peppers & onions, and Cilantro-Lime Rice.
Tried this recipe?Let us know how it was!