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Key West Grilled Chicken

Key West grilled chicken with citrus marinade and a bright Key lime glaze. Juicy, charred chicken grilled to 165°F and finished with cilantro and fresh lime wedges for a Florida-style tropical bite.
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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: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken pieces Use bone-in or boneless pieces for best grill char.
  • 0.25 cup Key lime juice (or regular lime) Key lime gives the classic Key West flavor.
  • 0.25 cup orange juice Adds sweetness to balance the tart citrus.
  • 2 tbsp olive oil Helps the marinade cling and supports browning.
  • 3 garlic, minced Minced for even distribution.
  • 2 tbsp honey Creates a glaze-like sheen as it grills.
  • 1 tsp cumin Warm spice for a Caribbean feel.
  • 0.25 Salt and pepper Season to taste; keep it simple and balanced.
  • 0.25 cup Fresh cilantro and lime wedges For finishing and a fresh, bright garnish.

Equipment

  • 1 grill

Method
 

Make the citrus marinade
  1. In a bowl, whisk together Key lime juice, orange juice, olive oil, garlic, honey, cumin, salt, and pepper until smooth and glossy.
  2. Whisk the mixture again to fully dissolve honey and distribute garlic so the chicken grills evenly.
Marinate the chicken
  1. Place chicken pieces in a resealable container or shallow dish and pour the marinade over top, turning to coat.
  2. Cover and refrigerate to marinate for 2-6 hours for maximum citrus flavor.
Grill
  1. Preheat the grill to medium-high heat, then clean the grates lightly if needed.
  2. Grill the chicken over medium-high heat until it reaches an internal temperature of 165°F, turning as needed for visible char on multiple sides.
Rest and garnish
  1. Transfer chicken to a plate and let rest 5 minutes to keep juices in the meat.
  2. Finish with fresh cilantro and lime wedges for a bright tropical look and flavor.

Notes

Pro tip: Save a spoonful of marinade before it touches raw chicken if you want extra glaze—brush during the final minutes of grilling. Refrigerate leftovers up to 3 days; freeze up to 2 months. For a lighter option, use skinless chicken and reduce honey to 1 tbsp while keeping the citrus and cumin the same.