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Key West Grilled Chicken

Key West grilled chicken with a citrus marinade and a glossy Key lime glaze. Juicy chicken gets smoky char on the grill and finishes with fresh cilantro and lime wedges for a bright, tropical bite.
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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 pieces
  • 2 lb chicken pieces
Citrus marinade and glaze
  • 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 to taste
  • 1 pepper to taste
  • 1 fresh cilantro for garnish
  • 1 lime wedges for serving

Equipment

  • 1 sheet pan

Method
 

Make the citrus marinade
  1. Whisk together Key lime juice, orange juice, olive oil, minced garlic, honey, cumin, salt, and pepper until smooth and slightly glossy. Visual cue: the mixture looks uniform with no honey streaks.
Marinate the chicken
  1. Place chicken pieces on a sheet pan and pour the marinade over them, turning to coat. Cover and refrigerate for 2 to 6 hours; visual cue: chicken surface should look more vibrant and moist after marinating.
Grill
  1. Preheat the grill to medium-high heat and grill chicken until the internal temperature reaches 165°F. Cook time is about 25 minutes total; visual cue: visible char appears on the edges and juices run clear when pierced at the thickest part.
Rest and garnish
  1. Let the chicken rest for 5 minutes before serving. Visual cue: it firms slightly and stays juicier; garnish with fresh cilantro and lime wedges right after resting.

Notes

For the brightest flavor, reserve a small splash of marinade before adding it to raw chicken and brush lightly on the last few minutes of grilling (or just save extra citrus-mixture separately if you’re not using it as a sauce). Refrigerate cooked leftovers in a sealed container for up to 3 days; freeze up to 2 months. For a lighter option, reduce honey to 1 tablespoon for a less-sweet glaze while keeping the citrus and spice balance.