Key West Grilled Chicken

Bring the sunshine and fresh flavors of the Florida Keys right to your own table with this Key West grilled chicken. The zesty combination of lime, honey, soy, and a hint of sweet red pepper makes this dish a go-to for weeknight dinners or casual backyard gatherings. The marinade gives the chicken just enough time to soak up all the flavors—so even if you are pressed for time, you will still get a taste of the tropics.

Every time I make this, friends genuinely ask for the recipe—one time, my neighbor walked by the patio and asked what was making the air smell so good.

Ingredients

• Boneless, skinless chicken breast halves: Quick cook and juicy bites, choose plump, fresh chicken for best texture.
• Soy sauce: Brings savory depth and balances the honey. Opt for low sodium if watching salt intake.
• Honey: Subtle sweetness and sticky caramelization on the grill. Raw or local honey adds extra flavor.
• Vegetable oil: Ensures marinade penetration and keeps chicken from sticking. Use neutral oil like sunflower or canola.
• Lime juice: Brightens and cuts through richness. Freshly squeezed lime is crucial over bottled.
• Minced garlic: Punch of aromatics. Use fresh for best results.
• Fresh cilantro: Boosts Key West flair with fresh, herbal notes. Look for vibrant green leaves.
• Red bell pepper: Color, crunch, and a touch of sweetness. Choose firm, glossy peppers.
• Optional crushed red pepper or jalapeño: Adds gentle heat, adjust to preference.

Instructions

Prepare the Marinade:

Whisk together soy sauce honey vegetable oil fresh lime juice minced garlic chopped cilantro and diced red bell pepper in a bowl until smooth and blended well. Make sure the honey fully dissolves and all ingredients are evenly combined.

Marinate the Chicken:

Lay the chicken breasts in a large zip top bag or wide shallow dish. Pour the marinade over and ensure each piece is thoroughly coated. Seal and chill for at least thirty minutes, flipping halfway if possible.

Heat the Grill:

Start your outdoor grill on high or preheat your grill pan over medium high. If using a pan, lightly oil and heat until very hot.

Grill the Chicken:

Shake any excess marinade off the chicken and place on hot grill. Sear for six to eight minutes per side. Chicken should reach one hundred sixty five degrees Fahrenheit at the thickest part.

Rest and Finish:

Move the grilled chicken to a plate, cover with foil, and let rest for five minutes before slicing.

Extra Char Option:

For extra char, slide cooked chicken under the oven broiler for about two minutes, watching closely.

Lime juice might be my favorite part of this dish. It makes the marinade feel so fresh and transports me straight to vacation mode. One summer we cooked this recipe on a tiny portable grill at the beach and the whole family still talks about it.

Storage and Leftover Tips

Refrigerate leftover chicken in an airtight container for up to three days. Cold slices make great wraps, salads, or even next day taco filling. If the chicken dries slightly in the fridge, rewarm it with a splash of water under foil. Keep in mind that the flavors get even better after a day in the fridge so make extra for easy lunches.

Easy Ingredient Swaps

Chicken thighs can be swapped for chicken breast for extra juiciness. Maple syrup stands in for honey in a pinch. Any citrus like lemon or orange can sub for lime. For no cilantro, try flat leaf parsley for that herby punch.

Perfect Ways to Serve This

Slice the chicken over a bed of coconut rice with grilled pineapple. Chop and pile onto toasted buns with slaw for sandwiches. Add to a colorful salad with avocado and extra lime.

The Story Behind This Recipe

This chicken was inspired by a vacation to Key West where lime and cilantro seemed to be in everything. When we came home I tinkered with this marinade until it matched what I remembered from beachside cafes. Grilling it always brings back those salty breezes and easy island evenings.

Adapting for Every Season

Pan cook indoors when the grill is put away for winter. Thread cubes onto skewers for summer cookouts. Add mango salsa in spring or thinly sliced citrus in fall for a refreshing twist.

Three Recipe Notes

Marinate at least thirty minutes for depth of flavor. Discard any leftover marinade that touched raw chicken—stay food safe. Chicken breast thickness affects cooking time so use a thermometer if possible.

What People Are Saying

Everyone who has tried this recipe at my house raves about how you can taste every layer of the marinade. My sister calls it her official summer dinner. My best friend once said the leftovers made the best chicken salad ever.

Freezer Meal Conversion

Marinate the chicken as directed, then freeze raw in a freezer safe bag. Thaw in the refrigerator overnight before grilling for a quick make ahead meal that loses none of that zingy flavor.

This recipe will brighten up any meal and is sure to impress guests with its fresh, vibrant flavors. Serve it hot off the grill with a squeeze of lime for a true taste of the Keys.

Recipe Q&A

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, or up to 2 hours for deeper flavor. Avoid marinating too long to keep the texture tender.

→ Can I cook this without a grill?

Yes, you can use a grill pan on the stove or broil in the oven for a similar charred effect if a grill isn’t available.

→ Is there a substitute for cilantro?

Fresh parsley or basil can be used instead of cilantro, though each brings a unique flavor accent.

→ What sides pair well with this dish?

Serve with rice, grilled vegetables, or a fresh salad to complement the citrus and savory notes.

→ How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F (75°C). Juices should run clear when sliced.

→ Can I add more spice for heat?

Absolutely. Add crushed red pepper or chopped jalapeño to the marinade for a spicy kick.