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Key West Chicken

Key West Chicken

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
TINA B

TINA B

This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor.

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Nutrition

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  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 735 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
  2. Preheat an outdoor grill for high heat.
  3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
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Reviews

Melissa & Adam
489

Melissa & Adam

11/9/2005

Awesome!! I made this chicken last night on the grill, and it left me wanting more! After reading some of the reviews I did tweak this to my liking. I prepared the marinade the night before. I first started with 1 batch, and realizing how little it makes, so I decided to double the recipe. I used all together 3 tbsp soy sauce, doubling calls for 6, so I cut in half, about 3 tbsp of honey, 2 tbsp oil, juice from 2 fresh limes(squeezed dry), 2 tsp of garlic, and chicken(I used chicken tenders). Lowering the soy sauce and upping the honey and lime juice is key. I can see how the soy could become a prominent flavor. I marinated over night, turning once. The next day I grilled on low, and the chicken came out tender, juicy, and full of flavor. The flavor was very well blended. You could taste just a hint of everything. My family loved this. There were no leftovers disappointingly. The next time I will be sure to make a little extra marinade and set it aside. This would be great to have on hand at dinner for an extra kick of flavor and juices. Also, I served this with the oven roasted potatoes from this site, and asparagus (which we put on the grill with the chicken). I topped everything off with some fresh parmesan and romano cheese.

Roni
264

Roni

8/17/2003

This chicken was SO good! I managed to grill it perfectly, and it was very moist. I served it with cilantro lime rice, tropical fruit salad and a green salad. What a great meal. Oh, and the chicken was even better the next day on toasted bread with melted cheese, deli mustard and sliced tomatoes (my husband's creation). Thanks!

jng
228

jng

8/29/2003

My husband & I loved the flavors of this dish! The ingredients really blended well together, adding some sweetness to the dish. I marinated the chicken overnight & then placed them in a tin foil-lined pan (with the marinade, and baked in a 350 degree preheated oven for 25 minutes. I served it with steamed white rice, drizzled with the cooked sauce. Next time I will definitely try them grilled!

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