Key West Grilled Chicken

Key West Grilled Chicken

Key West grilled chicken is bright, savory, and just a little sweet, with lime and orange in the marinade and plenty of garlic and herbs. The chicken comes off the grill with good color and a fresh citrus-herb flavor that works for an easy dinner or for meal prep.

The method is straightforward: blend the marinade, chill the chicken, then grill over medium-high heat until the thickest piece reaches 165°F. If you are using chicken breasts, pounding them to an even thickness helps them cook more evenly and stay juicier.

Ingredients for Key West Grilled Chicken

• 1 1/2 to 2 pounds boneless skinless chicken breasts (about 675g to 900g), or boneless chicken thighs or tenderloins
• 1/4 cup soy sauce
• 1/4 cup olive oil or neutral oil
• 2 tablespoons honey
• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 1 tablespoon red wine vinegar
• 4 to 6 garlic cloves
• 1/2 cup chopped fresh cilantro leaves and tender stems (about 15g)
• 1 tablespoon fresh thyme leaves
• 1 small jalapeño, seeded for less heat
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Fresh lime and orange juice give the best flavor here. Bottled juice will work, but the chicken will taste less fresh and a little flatter.

Coconut aminos can replace the soy sauce if needed, but the marinade will be a little less salty and less savory.

How to Make Key West Grilled Chicken

1. Blend the marinade: Add the soy sauce, oil, honey, lime juice, orange juice, vinegar, garlic, cilantro, thyme, jalapeño, cumin, oregano, salt, and pepper to a blender. Blend for 30 seconds to 1 minute, until mostly smooth and speckled with herbs.
2. Prep the chicken: If using chicken breasts, pound them to an even thickness so they cook at the same rate. Place the chicken in a large resealable bag or shallow dish and pour the marinade over it. Turn the pieces to coat all sides.
3. Marinate: Cover and refrigerate for at least 30 minutes and up to several hours. Keep the chicken cold until grilling. Discard any marinade that has touched the raw chicken.
4. Preheat the grill: Heat an outdoor grill or grill pan over medium-high heat. Clean the grates well and lightly oil them to help prevent sticking.
5. Grill the first side: Lift the chicken from the marinade and let the excess drip off. Arrange the pieces in a single layer with a little space between them. Grill for 4 to 7 minutes, until the chicken releases fairly easily and has grill marks.
6. Flip and finish: Turn the chicken once and cook for 4 to 8 minutes more, depending on thickness and the cut you use. Move pieces only as needed for hot spots. Start checking early, since the honey in the marinade can brown quickly.
7. Check for doneness: The chicken should be opaque throughout, and the thickest piece should reach 165°F in the center on an instant-read thermometer.
8. Rest and serve: Transfer the chicken to a plate and let it rest for 5 minutes before slicing. Serve warm.

How to Keep the Chicken Juicy

Even thickness makes the biggest difference, especially with chicken breasts. Thin tapered ends can dry out before the center is cooked, so it helps to pound the thicker parts down before marinating.

Use the thermometer more than the clock here. Grill heat can vary, and this marinade browns fast because of the honey. Pull the chicken as soon as the thickest part reaches 165°F, then let it rest before slicing so the juices stay in the meat.

Serving Ideas

Serve this chicken with cilantro-lime rice, grilled vegetables, or a simple mango or pineapple salsa. It also works well with roasted broccoli or asparagus for an easy dinner.

Leftovers are easy to use. Slice the chicken for salads, rice bowls, or wraps the next day.

If you like grilled chicken with bold marinade flavor, try Vietnamese Lemongrass Chicken next.

For another fresh chicken dinner, check out Strawberry Basil Chicken.

If you want another sweet-savory option, try Char Siu Chicken with Sticky Glaze.

Easy Variations

Use chicken thighs

Boneless chicken thighs are a good choice if you want slightly juicier chicken and a little more forgiveness on the grill. They may need a bit more time, so check them with a thermometer rather than relying on the clock.

Adjust the heat

Seed the jalapeño for a milder marinade, or leave some seeds and ribs in if you want more heat. Keep it moderate so the citrus and herbs still come through.

How to Store and Reheat Key West Grilled Chicken

Let the chicken cool before storing, then refrigerate it in an airtight container for up to 3 to 4 days. If you are serving it with rice, salsa, or vegetables, store those separately when possible so the textures hold up better.

Reheat gently in the microwave or in a low oven until warmed through. Avoid high heat, which can dry the chicken out. Leftovers are also good sliced cold for salads, bowls, or wraps.

For make-ahead prep, marinate the chicken earlier in the day and keep it refrigerated until grilling. Do not reuse the raw marinade as a sauce unless you boil it separately first.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact chicken weight, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 390
• Protein: 40g
• Fat: 18g
• Carbohydrates: 15g
• Per 100g: about 170 calories, 17g protein, 8g fat, 7g carbohydrates