Description
This Key West Chicken Marinade is a zesty and vibrant blend of fresh citrus, herbs, and spices designed to infuse chicken with bold, bright flavors. Ideal for grilling, baking, or sautéing, this marinade combines orange, lime, garlic, and a medley of spices to create a crowd-pleasing, flavorful dish perfect for summer meals or weeknight dinners.
Ingredients
Scale
Marinade Ingredients
- 1 large orange (juice and zest)
- 1 lime (juice and zest)
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 jalapeno, minced (for less heat, leave out the seeds)
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice
- pinch of crushed red pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
Chicken
- 1 1/2 pounds of chicken (any pieces of choice)
Instructions
- Prepare the Marinade: In a glass bowl or resealable plastic bag, combine the juice and zest of the orange and lime with red wine vinegar, olive oil, honey, soy sauce, minced garlic, and minced jalapeno. Mix in salt, ground cumin, dried thyme, ground allspice, crushed red pepper, ground black pepper, and ground cinnamon, stirring well to blend all the flavors evenly.
- Marinate the Chicken: Add your choice of 1 1/2 pounds of chicken pieces to the marinade ensuring each piece is well coated. Seal the bowl or bag and refrigerate for 2 to 3 hours to allow the chicken to absorb the bold citrus and spice flavors.
- Prepare to Cook: Remove the marinated chicken from the refrigerator and let it sit at room temperature for a few minutes to take the chill off, helping it cook more evenly.
- Cook the Chicken: Cook the marinated chicken using your preferred cooking method—grilling for a smoky char, sautéing on the stovetop for a quick meal, or baking in the oven. Cook until the internal temperature reaches 165°F (75°C) and the chicken is cooked through with a lovely golden exterior.
Notes
- For less spicy marinade, remove seeds from the jalapeno before mincing.
- Marinate chicken for up to 4 hours for stronger flavor, but avoid longer to prevent the acid from breaking down the meat too much.
- This marinade works well with both boneless and bone-in chicken pieces.
- Chicken can be cooked on the grill, stovetop, or baked—choose the method that suits your preference.
- Leftover marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days.