W30/D Key West Spicy Chicken

W30/D  Key West Spicy Chicken

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  • Total Time


  • Servings



  • Key West Spicy Chicken Print this recipe!

  • Adapted from GroceryBudget101 and OnceUponAChef

  • Ingredients

  • Serves 6 generous portions

  • 3

    tablespoons soy sauce (or coconut aminos)

  • 2

    tablespoons raw organic honey

  • 1

    tablespoon olive oil

  • zest of one lime

  • juice of one lime

  • 3

    garlic cloves, peeled

  • 1-inch piece fresh ginger, peeled and roughly chopped

  • 2

    tablespoons Sriracha sauce (store bought or homemade)

  • 1

    teaspoon fine grain sea salt

  • 2

    lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks

  • handful fresh cilantro, chopped


In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ¼ cup of marinade into a small bowl, cover and refrigerate until ready to serve. In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and remaining marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates). Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes on each side, until juices run clear. Transfer kebabs to a platter and top with chopped cilantro. Serve with reserved marinade on the side.


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