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Key West Grilled Chicken

Key West grilled chicken with a citrus marinade and a glossy Key lime glaze that chars beautifully on the grill. Juicy chicken reaches 165°F, then rests briefly before finishing with fresh cilantro and lime wedges for an island-grilling vibe.
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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
  • 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
  • 1 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, minced garlic, honey, cumin, salt, and pepper until evenly combined and glossy.
Marinate and grill
  1. Marinate the chicken for 2-6 hours, turning once if possible so every piece gets coated in the citrus marinade and glaze.
  2. Preheat the grill to medium-high heat, then grill the chicken until the internal temperature reaches 165°F, turning as needed for visible char on all sides.
  3. Let the grilled chicken rest for 5 minutes so juices redistribute, then garnish with fresh cilantro and serve with lime wedges.

Notes

For best tropical flavor, keep the chicken submerged in the citrus marinade while it chills, and let it come to the grill-ready temperature for about 10 minutes before cooking. Refrigerate leftovers in a sealed container for up to 3 days; freeze up to 2 months (thaw overnight in the fridge) for future easy grilling. For a lighter option, use pure lime juice plus a small amount of grated garlic and reduce honey to 1 tbsp to lower added sugar while keeping the citrus punch.