Key West Chicken (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
4 chicken breast halves, no skin or bones
→ Marinade
02 -
A splash of lime juice from one lime
03 -
Two tablespoons finely diced red bell pepper
04 -
One teaspoon minced garlic
05 -
Three tablespoons coconut aminos or soy sauce
06 -
A small pinch of crushed red pepper or diced jalapeño, use if you want
07 -
One tablespoon oil, any veggie type you have
08 -
Chopped fresh cilantro, about a teaspoon
09 -
Two tablespoons honey
# Step-by-Step Directions:
01 -
Stir together bell pepper, honey, lime juice, garlic, oil, cilantro, and soy sauce or coconut aminos in a bowl until you don't see any lumps.
02 -
Drop the chicken into a shallow dish or big zip bag. Cover with marinade, making sure every piece gets coated, then seal. Chill in the fridge for half an hour, or up to a couple hours.
03 -
Get that grill fired up and hot. If you've got a grill pan, heat it over medium-high and grease it up a bit.
04 -
Take the chicken out of the marinade, let any extra drip away, and pitch the leftover marinade. Grill each chicken piece until both sides are browned and the inside hits 165°F, around 6 to 8 minutes for each side.
05 -
Move your cooked chicken to a plate, drape some foil over top, and let it chill there for five minutes before digging in.
06 -
Want extra char? Stick the chicken under your broiler for a couple minutes after grilling.
# Helpful Notes:
01 -
Swap in coconut aminos instead of soy sauce if you want to keep it gluten free.
02 -
Crank up or chill out on the spicy peppers, however you like it.
03 -
Tastes awesome on a bed of greens, in wraps, or loaded up with rice.
04 -
Pop any leftovers in the fridge for up to three days—they're handy for meal prepping.