Picture this: It’s a weeknight, you’re hungry, your family’s asking, “What’s for dinner?”—and you’re craving something fresh and vibrant that screams summer. Well, my friend, Key West Grilled Chicken is about to whisk you away to sunny Florida without leaving your backyard.
Bursting with citrus, honeyed sweetness, and just the right hint of island flair, this recipe is perfect for busy nights when you still want something special on your plate. And bonus—it’s grill-friendly, so you can enjoy that smoky, irresistible char we all love.
So, tie on your apron (or your cutest beach cover-up) and let’s bring the flavors of Key West home!
Table of Contents
Why You’ll Love This Key West Grilled Chicken
- Fast and easy. Dinner on the table in about 30 minutes? Yes, please!
- Tropical vibes. Lime, cilantro, and honey combine for a bright, sunny flavor.
- Healthy choice. Lean chicken breast, fresh herbs, and no heavy sauces.
- Family-approved. Even picky eaters might surprise you with clean plates.
Trust me—this is one recipe you’ll want on repeat all grilling season!
Ingredients You’ll Need
Here’s your delicious shopping list for Key West Grilled Chicken:
- 4 boneless, skinless chicken breast halves
(Choose evenly sized pieces so they cook evenly on the grill.) - 3 tablespoons soy sauce (or coconut aminos for gluten-free)
Adds savory depth and balances the citrus. - 2 tablespoons honey
Sweetness that helps caramelize the chicken on the grill. - 1 tablespoon vegetable oil
Keeps the chicken moist and helps the marinade stick. - Juice of 1 lime
Brings brightness and tenderizes the meat. - 1 teaspoon minced garlic
Infuses the marinade with garlicky goodness. - 1 teaspoon fresh cilantro, finely chopped
Fresh, herbaceous notes that sing of summer. - 2 tablespoons red bell pepper, finely chopped
Crunch and a hint of sweetness. - Optional: Pinch of crushed red pepper or swap red bell pepper for minced red jalapeño for some heat!
How to Make Key West Grilled Chicken
Step 1: Make the Marinade
Grab a medium mixing bowl and whisk together:
- Soy sauce
- Honey
- Vegetable oil
- Lime juice
- Minced garlic
- Chopped cilantro
- Red bell pepper
Keep whisking until it’s well combined and looks slightly creamy.
Step 2: Marinate the Chicken
Pop your chicken breasts into a large zip-top bag or shallow dish. Pour in the marinade, ensuring every piece is coated in that tangy goodness.
Seal it up and refrigerate for at least 30 minutes. For deeper flavor (and a mini vacation vibe), marinate up to 2 hours.
Step 3: Preheat Your Grill
While your chicken soaks up the island vibes, fire up your grill to high heat.
Tip: If using a grill pan indoors, heat it over medium-high for a few minutes and lightly oil the grates to prevent sticking.
Step 4: Grill the Chicken
Remove the chicken from the marinade, letting excess drip off. Discard the used marinade.
Place chicken on the grill and cook for 6–8 minutes per side, or until a meat thermometer reads 165°F (75°C) in the thickest part.
Step 5: Let It Rest
Transfer the chicken to a plate, tent it loosely with foil, and let it rest for 5 minutes. This little pause helps keep all those lovely juices right where they belong—inside the chicken!
Optional Step: Broil for Extra Char
Feeling fancy? Pop your grilled chicken under the broiler for 2 minutes for restaurant-level char marks and smoky flavor.
Aneta’s Cooking Tips
- Don’t rush the marinade. Even 30 minutes makes a huge difference in flavor and juiciness.
- Want it spicier? Go ahead and toss in a chopped jalapeño or a sprinkle of crushed red pepper. Key West loves a little heat!
- No grill? Use a stovetop grill pan or even a hot skillet.
- Meal prep win: This chicken is delicious cold in salads or sliced into wraps for easy lunches.
this recipe became my go-to summer dish after a Florida vacation where I couldn’t get enough citrusy grilled chicken. My husband now claims it’s the “taste of vacation” even on a Tuesday. I’ll take the compliment!
FAQs About Key West Grilled Chicken
Can I substitute coconut aminos for soy sauce?
Absolutely! Coconut aminos are a great gluten-free alternative with a slightly sweeter, milder flavor. It works perfectly in this Key West Grilled Chicken recipe.
How can I store leftovers?
Store cooked chicken in an airtight container in the fridge for up to 3 days. It’s delicious cold, sliced over salads, or tucked into wraps for a quick lunch.
Can I use chicken thighs instead?
Yes! Boneless, skinless thighs work great. Just grill them a bit longer until they reach 165°F.
Bring Home a Taste of the Keys
If you’re dreaming of turquoise waters, palm trees, and a warm breeze, Key West Grilled Chicken might just be your next best thing. It’s quick, healthy, and brimming with flavors that’ll make your taste buds dance a little merengue.
So fire up that grill, squeeze those limes, and let’s bring a slice of the Keys to your dinner table tonight. Happy grilling!
More Chicken Recipes to Fire Up Your Grill
If you loved the bright flavors in this Key West Grilled Chicken, you might also enjoy exploring more tropical and grilled chicken creations from my kitchen. Check out these mouthwatering recipes for your next cookout or weeknight dinner inspiration:
- For another island-inspired meal bursting with heat and fruitiness, try my Caribbean Jerk Chicken with Pineapple Salsa.
- Craving smoky sweetness? You’ll love the sticky goodness of my Best Hawaiian BBQ Chicken.
- For a slightly spicy, citrus-kissed twist, don’t miss my Dr Pepper Chipotle Grilled Chicken.
- And if you’re looking to keep things light and fresh, give my Peach Caprese Grilled Chicken a try—it’s a summer showstopper!
These recipes are perfect companions for your grill adventures and will keep your tastebuds dancing with every bite. Happy cooking!
Print
Key West Grilled Chicken
- Total Time: 25 minutes active (+ marinating)
- Yield: 4 servings 1x
Description
Escape to the tropics with this Key West Grilled Chicken! Juicy chicken breasts are marinated in lime, honey, soy, and fresh herbs, then grilled to smoky perfection. Quick, healthy, and bursting with island flavor, it’s perfect for weeknight dinners or summer BBQs!
Ingredients
4 boneless, skinless chicken breast halves
3 tablespoons soy sauce (or coconut aminos for gluten-free)
2 tablespoons honey
1 tablespoon vegetable oil
Juice of 1 lime
1 teaspoon minced garlic
1 teaspoon fresh cilantro, finely chopped
2 tablespoons red bell pepper, finely chopped
Optional: pinch of crushed red pepper or minced red jalapeño for heat
Instructions
Make the Marinade: In a medium bowl, whisk together soy sauce, honey, oil, lime juice, garlic, cilantro, and red bell pepper until combined.
Marinate the Chicken: Place chicken breasts in a large zip-top bag or shallow dish. Pour marinade over chicken, ensuring all pieces are coated. Seal and refrigerate for at least 30 minutes, up to 2 hours.
Preheat the Grill: Preheat grill to high heat. If using a grill pan, heat over medium-high and oil lightly.
Grill the Chicken: Remove chicken from marinade, letting excess drip off. Discard used marinade. Grill chicken for 6–8 minutes per side, until internal temperature reaches 165°F (75°C).
Rest: Transfer grilled chicken to a plate and cover loosely with foil. Let rest for 5 minutes before serving.
Optional Broil: For extra char, place grilled chicken under broiler for 2 minutes.
Notes
Coconut aminos are a great gluten-free substitute for soy sauce.
Adjust spice level with jalapeño or crushed red pepper if desired.
Delicious served with rice, salad, or tucked into wraps.
Leftovers keep in the fridge for up to 3 days and are great for meal prep!
- Prep Time: 10 minutes + marinating time (30 minutes minimum recommended)
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 225 kcal
- Sugar: 8 g
- Sodium: 790 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 75 mg