Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Lime wedges, for serving (optional)
Instructions
- Prepare the Marinade: In a medium non-reactive bowl or a resealable plastic bag, whisk together the orange juice, lime juice, lemon juice, olive oil, honey (or maple syrup), minced garlic, grated ginger, cumin, smoked paprika, oregano, salt, and black pepper. Mix well until everything is combined.
- Marinate the Chicken: Add the chicken breasts to the marinade, ensuring they are fully coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to allow the flavors to penetrate. For best results, do not marinate for more than 8 hours as the citrus can start to break down the chicken too much.
- Preheat Grill: Preheat your outdoor grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates to prevent sticking.
- Grill the Chicken: Remove chicken from the marinade, discarding any excess marinade. Place chicken breasts on the hot grill. Grill for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer and the chicken is nicely charred with grill marks.
- Rest and Serve: Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes before slicing or serving whole. This allows the juices to redistribute, ensuring tender and moist chicken. Garnish with fresh cilantro or parsley and serve with extra lime wedges, if desired.
Notes
Serve this vibrant chicken with a side of coconut rice, grilled pineapple salsa, a fresh green salad, or roasted sweet potatoes. For an extra kick, add a pinch of red pepper flakes to the marinade. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are delicious in salads or sandwiches.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Key West / Caribbean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg