Key West Grilled Chicken

Key West grilled chicken with citrus marinade and a glossy Key lime glaze, cooked over island-style high heat for charred edges. The tropical flavor comes from lime and orange juice plus honey, then finishes with cilantro and lime wedges.

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Prep Time 15

Cook Time 25

marinating 2

Total Time 2 40

Servings: 6 servings

Course: Main Dish

Cuisine: Caribbean-American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Key West citrus marinade and garnish

2 lb chicken pieces
0.25 cup Key lime juice (or regular lime)
0.25 cup orange juice
2 tbsp olive oil
3 garlic, minced
2 tbsp honey
1 tsp cumin
0.25 tsp salt
0.25 tsp pepper
0.25 cup fresh cilantro
6 lime wedges

Equipment

1 grill

Method

Make the citrus marinade

Whisk together Key lime juice, orange juice, olive oil, garlic, honey, cumin, salt, and pepper until smooth and glossy, with no honey streaks visible.
Transfer the marinade to a shallow dish or bowl so it can coat the chicken evenly.

Marinate

Add chicken pieces to the marinade, turning to coat, then cover and refrigerate for 2-6 hours until the surface looks uniformly tinted.

Grill

Preheat the grill to medium-high heat and lightly oil the grates.
Grill chicken over medium-high heat until internal temperature reaches 165°F, about 10-15 minutes per side depending on thickness, until visible char appears on edges.

Rest and serve

Transfer chicken to a plate and let rest 5 minutes so juices settle and the glaze looks slightly set.
Garnish with fresh cilantro and serve with lime wedges for bright finish.

Notes

For maximum flavor, marinate in the refrigerator for the longer end (up to 6 hours). Refrigerate leftovers in a sealed container up to 3-4 days; freeze cooked chicken up to 2 months for best texture. Vegetarian swap: replace chicken with thick-cut grilled halloumi or pressed tofu and marinate the same way, then grill until browned and heated through.