Go Back

Key West Grilled Chicken

Key West chicken with a bright citrus marinade, finished with a quick Key lime glaze. Island grilling delivers juicy, char-speckled chicken pieces with a tender, flavorful bite.
Print Recipe Pin Recipe
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
  

chicken pieces
  • 2 lb chicken pieces
Key lime juice
  • 0.25 cup Key lime juice (or regular lime) Use Key lime juice if available.
orange juice
  • 0.25 cup orange juice
olive oil
  • 2 tbsp olive oil
garlic
  • 3 garlic, minced
honey
  • 2 tbsp honey
cumin
  • 1 tsp cumin
salt
  • 0.25 tsp salt
pepper
  • 0.125 tsp pepper
fresh cilantro
  • 0.25 cup fresh cilantro and lime wedges Use cilantro for garnish; serve lime wedges alongside.

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 glossy.
Marinate
  1. Add chicken pieces to the marinade and refrigerate for 2-6 hours, turning once if possible for even flavor.
Grill
  1. Grill chicken over medium-high heat until the thickest piece reaches 165°F, about 25 minutes total, with visible char developing on the surface.
Rest and garnish
  1. Let the grilled chicken rest for 5 minutes so juices settle, then garnish with fresh cilantro and lime wedges.

Notes

Pro tip: keep a tight check on internal temperature—165°F is your doneness target to avoid dryness while still getting char. Refrigerate leftover grilled chicken in an airtight container for up to 3 days; freeze for up to 2 months. For a lighter option, swap olive oil for 1 tbsp olive oil plus 1 tbsp water in the marinade to reduce fat while keeping the citrus-forward flavor.