Key West Grilled Chicken

Escape to the tropics any night of the week with this Key West Grilled Chicken recipe. Juicy chicken breasts soak up a bright fresh marinade packed with lime honey and herbs then hit the grill for smoky seared flavor. Whether hosting a backyard barbecue or looking for a healthy quick dinner option this dish always brings a little sunshine to the table.

I still remember making this for a last-minute summer get-together and everyone raved about the juicy tangy chicken. It quickly became my go-to for nights when I wanted something bright but easy.

Ingredients

• Boneless skinless chicken breast halves: look for evenly sized pieces for even grilling and juiciness
• Soy sauce or coconut aminos: for a gluten-free swap both give depth and umami
• Honey: for natural sweetness and a lovely caramelized glaze on the grill use local honey when possible
• Vegetable oil: helps the marinade cling and keeps the meat moist during grilling use a neutral oil like canola or grapeseed
• Juice of lime: for refreshing acidity and a classic Key West touch pick limes that yield slightly when pressed
• Minced garlic: brings fragrance and sharpness always chop fresh for the best flavor
• Fresh cilantro: adds herby brightness use the leaves and tender stems
• Red bell pepper: gives a pop of color and subtle sweetness use firm shiny peppers
• Optional crushed red pepper or minced red jalapeno: to add a touch of heat adjust to your taste

Step-by-Step Instructions

Make the Marinade:

Whisk together soy sauce honey vegetable oil lime juice garlic cilantro and finely chopped red bell pepper in a medium bowl until everything is thoroughly blended and the honey is dissolved

Marinate the Chicken:

Place the chicken breasts in a large zip-top bag or a shallow dish. Pour the prepared marinade over the chicken making sure every piece is evenly coated. Seal and refrigerate for a minimum of 30 minutes or up to 2 hours for maximum flavor letting the acidity and herbs infuse the meat

Preheat the Grill:

Heat your grill to high for traditional grills or medium high if using a grill pan. Clean and oil the grates to prevent sticking brushing with a paper towel dipped in oil works great

Grill the Chicken:

Remove chicken breasts from the marinade letting excess drip away for best browning. Place chicken directly on the grill and cook for 6 to 8 minutes on each side. Flip only once for perfect grill marks. Check the thickest part with a thermometer it should read 165 degrees Fahrenheit or 75 degrees Celsius

Rest:

Move the grilled chicken to a plate and cover loosely with foil. Rest for about 5 minutes which lets juices redistribute so every bite is moist

Optional Broil:

For more char or a caramelized finish place the grilled chicken under a broiler for up to 2 minutes keeping a close eye to avoid overcooking

Save

One of my favorite details is using fresh lime juice which adds a punch of flavor that reminds me of family vacations to Florida. My kids love the honeyed crust and always ask for seconds especially when I serve it with a bowl of tropical fruit salad.

Storage Tips

Store leftover grilled chicken in an airtight container in the refrigerator for up to three days. For meal prep slice the cooled chicken and portion with grains and veggies for easy lunches. You can gently rewarm as needed or enjoy cold in salads.

Ingredient Substitutions

If you do not have fresh cilantro try flat leaf parsley or a touch of fresh basil for a different herby angle. For a soy free version try coconut aminos. No lime swap with lemon for a milder citrus note though lime gives that signature tropical brightness.

Serving Suggestions

Serve the chicken hot off the grill with rice and grilled vegetables for a complete meal. It is also delicious layered in wraps or tacos with avocado and salsa or sliced over crisp greens for a hearty salad.

Cultural Context

Key West cuisine is all about brightness tang and fresh flavors. This recipe channels classic island influences with a nod to Cuban and Caribbean marinating traditions. Grilled foods play a big role in warm weather gatherings and this chicken captures that festive spirit.

Recipe FAQs

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast halves are ideal, as they cook quickly and absorb marinade flavors well.

→ How long should I marinate the chicken?

For best flavor, marinate for at least 30 minutes, but up to 2 hours allows deeper infusion of the marinade.

→ Can I substitute the soy sauce?

Yes, coconut aminos make a great gluten-free alternative while maintaining a similar savory flavor.

→ What sides pair well with this meal?

Serve with rice, crisp salads, or use the grilled chicken in wraps for a satisfying meal.

→ How do I know when the chicken is done?

Grill until the internal temperature reaches 165°F (75°C), ensuring it's juicy and safely cooked through.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days; great for meal prep!