Name: Key West Grilled Chicken: A Tropical Twist on Summer Grilling
Prep time: 10 min
Cook time: 12 min
Total time: PT-488624H30M43S
Cuisine: Tropical / Caribbean‑inspired
Ingredients: 1.5 lbs boneless skinless chicken breasts or thighs; 1/4 cup fresh lime juice; 2 tablespoons olive oil; 2 tablespoons soy sauce; 2 tablespoons honey; 2 cloves garlic, minced; 1 teaspoon Dijon mustard; Salt and black pepper, to taste; Optional: chopped cilantro or lime wedges for garnish

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Key West Grilled Chicken is more than just a recipe—it’s a taste of sunshine that I can enjoy anytime. With its citrus-forward marinade, smoky grill marks, and juicy tenderness, it brings the breezy vibes of the Florida Keys right to my table. Whether I’m cooking outdoors on a summer evening or indoors on a chilly day, this dish never fails to brighten up the meal.

Key West Grilled Chicken: A Tropical Twist on Summer Grilling

Why You’ll Love This Recipe

I love this chicken because it strikes the perfect balance of tangy, sweet, and savory. The lime juice makes the meat tender, the honey adds a subtle sweetness, and the soy sauce gives it depth. It’s quick enough to make on a weeknight yet impressive enough for guests. Plus, I can grill it outdoors for that smoky flavor or use a skillet when I need a simple indoor version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1.5 lbs boneless skinless chicken breasts or thighs
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and black pepper to taste
Optional: chopped cilantro or lime wedges for garnish

Directions

In a bowl, I whisk together lime juice, olive oil, soy sauce, honey, garlic, and Dijon mustard.
I place the chicken in a resealable bag or dish, then pour the marinade over it. After sealing, I refrigerate it for at least 2 hours or overnight.
I preheat the grill (or grill pan) to medium-high and oil the grates lightly.
I remove the chicken from the marinade and grill it for 5–6 minutes per side for boneless pieces (7–8 minutes for bone-in) until the internal temperature reaches 165°F.
I let the chicken rest for 5 minutes before serving.
I garnish with lime wedges or fresh cilantro if I want extra freshness.

Servings and timing

This recipe makes 4 servings. Prep takes about 10 minutes, marinating requires at least 2 hours, and cooking takes 12 minutes. The total active time comes to about 22 minutes (plus marinating).

Variations

I sometimes swap lime juice for lemon if I’m out of limes.
Adding pineapple juice gives the marinade a sweeter, tropical note.
For extra heat, I mix in a pinch of chili flakes or cayenne.
Bone-in, skin-on thighs make the chicken even juicier on the grill.
I like to slice leftovers thin and use them in tacos, wraps, or salads.

Storage/Reheating

I store leftover Key West Grilled Chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over medium heat or in the oven at 325°F until heated through. I avoid microwaving for too long so the chicken doesn’t dry out.

FAQs

What makes Key West Grilled Chicken different from other grilled chicken?

The marinade sets it apart. I love how lime, honey, garlic, and soy sauce combine for a tangy, sweet, and savory flavor that feels tropical and refreshing.

Can I marinate the chicken too long?

Yes, more than 24 hours can make the meat mushy because of the lime juice. I keep it between 2–12 hours for the best flavor and texture.

Do I need an outdoor grill for this recipe?

Not at all. I often use a cast iron grill pan or even a skillet on my stovetop. The flavor comes from the marinade as much as the char.

What sides go well with Key West Grilled Chicken?

I like serving it with mango salsa, coconut rice, or grilled corn. A citrus slaw or roasted potatoes also complement the flavors beautifully.

Can I freeze the chicken?

Yes, I freeze raw chicken in the marinade for up to 2 months. When I’m ready to cook, I thaw it in the fridge overnight and grill as usual.

Conclusion

Key West Grilled Chicken is one of those dishes I keep coming back to because it’s simple, vibrant, and versatile. The marinade transforms basic ingredients into something that feels like a tropical escape. Whether I serve it with bright summer sides or repurpose the leftovers in salads and tacos, it always delivers big flavor with very little effort. This recipe truly brings the sunny taste of the Keys right into my kitchen.