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Key West Grilled Chicken

Key West chicken gets a bright citrus marinade with a sweet Key lime–style glaze for island grilling flavor. Charred, grilled chicken is cooked to 165°F and finished with fresh cilantro and lime wedges.
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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 marinade
  • 2 lb chicken pieces Use bone-in or boneless pieces for best char.
  • 0.25 cup Key lime juice (or regular lime) Key lime gives the signature Florida-style tang.
  • 0.25 cup orange juice Fresh or bottled works.
  • 2 tbsp olive oil Helps caramelize on the grill.
  • 3 garlic, minced Minced for even flavor throughout.
  • 2 tbsp honey Sweetens the citrus for a glaze-like finish.
  • 1 tsp cumin Warm, earthy note that stays after grilling.
  • 0.25 tsp Salt and pepper Season to taste; use both together.
  • 0.5 cup Fresh cilantro and lime wedges Cilantro for brightness; lime wedges to squeeze at the end.

Equipment

  • 1 sheet pan
  • 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 honey dissolves and the mixture looks glossy.
  2. Transfer the marinade to a container or resealable bag so the chicken can be evenly coated.
Marinate the chicken
  1. Add chicken pieces to the marinade and turn to coat thoroughly, making sure all surfaces are covered.
  2. Refrigerate for 2-6 hours so the chicken absorbs flavor; keep it covered while marinating.
Grill
  1. Preheat the grill to medium-high heat and lightly oil the grates.
  2. Grill the marinated chicken over medium-high heat until the internal temperature reaches 165°F, flipping as needed for visible char and even cooking.
Rest and garnish
  1. Remove chicken to a plate and rest for 5 minutes so juices redistribute and the exterior stays flavorful.
  2. Garnish with fresh cilantro and lime wedges right before serving for a bright tropical finish.

Notes

For maximum char and flavor, pat the chicken dry after marinating, then grill right away. Refrigerate leftovers in a sealed container for up to 3 days; freezer: yes (freeze cooked chicken up to 2 months). Dietary swap: use agave or maple syrup in place of honey for a similar sweet-tart glaze.