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Key West Grilled Chicken

Key West grilled chicken with a citrus marinade and a glossy Key lime glaze gives bright, island-style flavor. Expect visible char and juicy, tender chicken cooked to 165°F, then finished with fresh cilantro and lime wedges.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Caribbean-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Key West citrus marinade
  • 0.5 lb chicken pieces Chicken pieces to grill; keep portions similar for even cooking.
  • 0.25 cup Key lime juice (or regular lime) Provides the Key lime character.
  • 0.25 cup orange juice Adds sweetness and helps balance the tang.
  • 2 tbsp olive oil Helps carry flavor and supports browning.
  • 3 clove garlic, minced Minced garlic for a mellow, aromatic marinade.
  • 2 tbsp honey For a light glaze effect on the grill.
  • 1 tsp cumin Warm spice depth.
  • Salt and pepper Season to taste.
  • Fresh cilantro and lime wedges Fresh garnish after resting.

Equipment

  • 1 grill

Method
 

Make the citrus marinade
  1. Whisk together Key lime juice, orange juice, olive oil, minced garlic, honey, cumin, salt, and pepper until smooth and honey dissolves.
  2. Set the marinade aside so the flavors meld slightly while you prep the chicken.
Marinate
  1. Add chicken pieces to the marinade and coat evenly, then cover and marinate for 2–6 hours in the refrigerator.
  2. Let the marinated chicken sit at fridge-cold temperature until you’re ready to grill, keeping it covered until cooking time.
Grill
  1. Preheat the grill to medium-high heat.
  2. Grill the marinated chicken over medium-high heat until the thickest part reaches 165°F, turning as needed for even char.
Rest and garnish
  1. Remove chicken from the grill and let it rest 5 minutes to redistribute juices.
  2. Garnish with fresh cilantro and lime wedges before serving.

Notes

For best flavor and char, drain excess marinade briefly before grilling so it doesn’t burn. Refrigerate leftovers in a covered container for up to 3–4 days; freeze cooked chicken for up to 2 months (thaw in the fridge). For a lower-sugar option, replace honey with a sugar-free honey-style syrup or omit and add a little extra lime juice to keep the citrus punch.