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Key West Grilled Chicken

Key West chicken gets big Florida-style flavor with a citrus marinade, then cooks with a charred, grill-kissed finish. The chicken is marinated for hours and grilled until juicy at 165°F, with a bright Key lime glaze-style finish.
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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
  

Chicken and marinade
  • 2 lb chicken pieces Use bone-in or boneless; keep pieces similar in size for even cooking.
  • 0.25 cup Key lime juice (or regular lime) Provides the Key West citrus profile.
  • 0.25 cup orange juice Adds sweetness to balance the lime.
  • 2 tbsp olive oil Helps carry flavor and promotes browning on the grill.
  • 3 garlic, minced Minced garlic disperses evenly in the marinade.
  • 2 tbsp honey Sweetens the glaze and aids caramelization.
  • 1 tsp cumin Warm, lightly smoky spice.
  • 0.25 salt and pepper Season to taste; use a generous pinch of both.
  • 0.25 cup fresh cilantro and lime wedges For garnish after resting.

Equipment

  • 1 grill
  • 1 mixing bowl

Method
 

Make the citrus marinade
  1. Whisk together Key lime juice, orange juice, olive oil, minced garlic, honey, cumin, salt, and pepper until the honey dissolves and the mixture looks smooth and glossy.
Marinate the chicken
  1. Add chicken pieces to the marinade and cover, then marinate for 2-6 hours in the refrigerator for maximum citrus flavor.
Grill the chicken
  1. Preheat the grill to medium-high heat, then grill the chicken until the thickest piece reaches an internal temperature of 165°F, turning as needed for even char.
Rest and garnish
  1. Remove chicken from the grill and let it rest 5 minutes so juices redistribute and the exterior stays flavorful.
  2. Garnish with fresh cilantro and serve with lime wedges for bright finishing citrus at the table.

Notes

For best results, keep the chicken pieces similar in size so they finish at the same time. Refrigerate marinating chicken for 2–6 hours (up to 24 hours is okay, but flavor may intensify); cooked leftovers keep 3-4 days in the fridge and freeze up to 2 months. To make it dairy-free and whole30-friendly, use compliant honey or reduce honey to a smaller amount to better fit your dietary needs while keeping the lime/orange balance.