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Key West Grilled Chicken

Key West grilled chicken with a citrus marinade and a bright Key lime glaze. Juicy chicken pieces get island-style char on the grill and finish 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb chicken pieces
Citrus marinade
  • 0.25 cup Key lime juice (or regular lime) Use fresh for best flavor; reserve any leftover marinade if you want to brush during grilling.
  • 0.25 cup orange juice
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 2 tbsp honey
  • 1 tsp cumin
  • 0.25 tsp salt Season to taste; add enough to clearly season the marinade.
  • 0.25 tsp pepper Use freshly ground if possible.
To finish
  • 0.25 cup fresh cilantro Chop before serving.
  • 6 lime wedges Serve on the side and for garnish.

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 evenly combined and glossy.
  2. Taste and adjust seasoning with a little more salt and pepper if needed.
Marinate
  1. Add chicken pieces to a covered container and pour the marinade over, turning to coat; refrigerate for 2-6 hours.
  2. For best flavor, keep the chicken chilled throughout marinating and move it once halfway through.
Grill
  1. Preheat the grill to medium-high heat and lightly oil the grate to prevent sticking.
  2. Grill chicken over medium-high heat until the internal temperature reaches 165°F, turning as needed for visible char, about 20-25 minutes total.
Rest and garnish
  1. Transfer chicken to a plate and let rest for 5 minutes so juices settle.
  2. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.

Notes

Pro tip: If you want a more pronounced Key lime glaze, set aside a small portion of marinade before adding it to the raw chicken, then discard it after using for brushing; marinated chicken keeps in the fridge 3 days (discard used marinade). Freezing cooked chicken is yes—freeze up to 2 months and reheat gently. Dietary swap: use maple syrup instead of honey for a different sweetness profile while keeping the citrus-forward flavor.