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Key West Grilled Chicken

Key West chicken with a bright citrus marinade and a light Key lime glaze for island-style grilling. Expect juicy grilled chicken with visible char and a sweet-tang 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
  

Key West Grilled Chicken
  • 2 lb chicken pieces
  • 0.25 cup Key lime juice (or regular lime)
  • 0.25 cup orange juice
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp honey
  • 1 tsp cumin
  • Salt and pepper
  • 1 Fresh cilantro and lime wedges

Equipment

  • 1 grill

Method
 

Make the citrus marinade
  1. Whisk together Key lime juice, orange juice, olive oil, garlic, honey, cumin, salt, and pepper until smooth and evenly combined. The mixture should look glossy and pourable.
Marinate
  1. Add chicken pieces to the marinade and turn to coat completely. Marinate for 2-6 hours in the refrigerator, turning once if possible for even flavor.
Grill
  1. Preheat the grill to medium-high heat, then grill chicken until it reaches an internal temperature of 165°F. Cook with the lid closed as much as possible, looking for charred grill marks and juices running clear.
Rest and serve
  1. Let the grilled chicken rest for 5 minutes before serving. Garnish with Fresh cilantro and lime wedges for a bright tropical finish.

Notes

For best char, pat the chicken slightly dry right before grilling and discard any leftover marinade that touched raw chicken. Refrigerate cooked chicken in an airtight container for up to 3-4 days; freeze up to 2 months (thaw overnight in the fridge). For a lighter option, use chicken breast pieces instead of a mix of pieces to reduce fat while keeping the same citrus marinade.