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Key West Grilled Chicken

Key West grilled chicken with a citrus-marinated, tropical glaze and Florida-style island grilling. Juicy chicken pieces get charred edges and a bright Key lime finish after grilling to 165°F.
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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
  

Key West 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
  • 0.25 Salt and pepper
  • 0.25 Fresh cilantro and 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 the honey dissolves and the mixture looks evenly combined.
Marinate
  1. Add chicken pieces to the marinade and cover, then marinate for 2-6 hours in the refrigerator.
Grill and finish
  1. Preheat the grill to medium-high heat and grill the chicken pieces until the internal temperature reaches 165°F, with visible char on the surfaces.
  2. Transfer the grilled chicken to a plate and let rest 5 minutes so the juices redistribute.
  3. Garnish with fresh cilantro and lime wedges right before serving.

Notes

Pro tip: pat the chicken slightly dry before grilling to help it char without steaming. Store leftovers in the refrigerator up to 3 days. Freeze cooked chicken for up to 2 months; reheat until hot throughout. Dietary swap: use agave or maple syrup in place of honey for a different sweetness profile.