With summer right around the corner you are going to need some new favorites for the grill. Start your summer right with this low sodium Key West Chicken recipe.
This recipe is a remake of an old favorite of mine. I originally found the recipe for Key West Chicken several years ago on Allrecipes. It used to be one of my absolute favorites with its bold flavors and easy prep. It fell off of my normal menu rotation, and I always assumed it would be too salty to be adapted for a low sodium diet. Last summer I stumbled across the recipe again and realized how easy it would be to remake with less sodium. I have been making it regularly ever since.
This recipe uses coconut aminos, which is one of my favorite substitutes for soy sauce. It does not taste like coconut at all, but it does have slightly sweet undertones so I prefer to use it as a substitute in recipes that will benefit from that sweetness. If you have not had a chance to try coconut aminos yet, I would suggest that you do. The brand that I use, Coconut Secret, has 90 mg sodium per teaspoon, which is roughly half the sodium in reduced sodium soy sauce.
With this specific marinade I would strongly recommend letting the chicken soak overnight. The longer you can leave the meat in there, the stronger the flavors will be. As a side dish, I served this with coconut rice, which I talked about briefly in my latest Weekly Menu post.
Key West Chicken
SODIUM COUNT: 201 mg per serving; 803 mg in the entire recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 4 teaspoons coconut aminos*
- 2 teaspoons honey
- 1 teaspoon vegetable oil
- 1.5 teaspoons lime juice
- 1 large clove garlic ((minced))
- 1.5 pounds chicken ((trimmed and butterflied))
Instructions
- Make the marinade by mixing together the coconut aminos, honey, vegetable oil, lime juice, and garlic.
- Add the marinade to a Ziploc bag with the chicken. Work the marinade evenly through the chicken, press out the excess air and seal the bag.
- Marinate the chicken for at least one hour, preferably overnight. The longer that you let this marinade, the better the flavors infuse the chicken.
- Heat the grill to medium high and grill the chicken for 4-6 minutes per side, or until cooked through. Serve with grilled peppers and red onion and a side of rice.
Notes
NUTRITIONAL INFORMATION – Yield: 4 servings
Sodium: 200.8 mg, Calories: 211.3, Total Fat: 3.3 g, Saturated Fat: 0.7 g, Cholesterol: 98.7 mg, Carbohydrates: 3.5 g, Fiber: 0.0 g, Sugar: 3.1 g, Protein: 39.4 g.
*Coconut aminos is a great replacement for soy sauce, with slightly sweet notes and about half the sodium of reduced sodium soy sauce. The brand that I use, Coconut Secret, has 90 mg sodium per teaspoon.
What brand of coconut aminos do you use?
Hi Vicki. I use Coconut Secret Coconut Aminos. I’ve successfully used other brands in the past that tasted great and had good sodium numbers.
Very good; used more minced garlic but otherwise kept to the recipe. Tasty!
★★★★★
Coconut Secret brand on Amazon says 270mg per tablespoon. Is there a different brand w 90mg ?
Many thanks
Hi there! That is correct. The recipe says that coconut aminos are 90 mg per teaspoon. What you are seeing online is 270 mg per tablespoon. There are three teaspoons in a tablespoon, so the numbers work out.