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Key West Grilled Chicken

Key West chicken gets bright and tropical flavor from a citrus marinade and a quick Key lime glaze. Juicy grilled chicken is cooked to 165°F with visible char, then rested 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
  

Chicken and citrus marinade
  • 2 lb chicken pieces
  • 0.25 cup Key lime juice (or regular lime)
  • 0.25 cup orange juice
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 2 tbsp honey
  • 1 tsp cumin
  • 0.5 Salt and pepper use to taste
  • 0.25 Fresh cilantro
  • 1 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.
  2. Set the marinade aside while you prep the chicken so flavors can meld.
Marinate
  1. Place chicken pieces in a covered container and coat with the marinade.
  2. Refrigerate for 2–6 hours to marinate.
Grill and glaze
  1. Preheat the grill to medium-high heat and lightly oil the grates.
  2. Grill chicken pieces over medium-high heat until the internal temperature reaches 165°F, turning as needed for even char.
  3. Continue grilling until you see visible char on the surface and the glaze looks slightly tacky.
Rest and garnish
  1. Let the grilled chicken rest for 5 minutes before serving.
  2. Garnish with fresh cilantro and serve with lime wedges.

Notes

For best flavor, marinate closer to 6 hours so the garlic and citrus penetrate. Refrigerate leftovers in an airtight container up to 3–4 days; freeze for up to 2 months. For a lighter option, use reduced honey or swap with date syrup to keep the citrus glaze without as much sweetness.