How I Fell in Love with Key West Chicken
The first time I had Key West grilled chicken wasn’t at some five-star place, nope — it was on a beach trip in Florida. Picture this: flip-flops full of sand, hair a mess from salty air, and me holding a paper plate with the juiciest chicken I’d ever tasted. The flavor wasn’t just “grilled chicken,” it was bright, citrusy, a little sweet, and honestly made me want to lick the plate (don’t worry, I didn’t… I think).
When I got back home, I thought, Alright, I need to figure this out. I tried a few “copycat recipes” floating around online, but some were too sweet, others too salty, and a couple made the chicken dry as cardboard. After tweaking for a few summers, I finally nailed my version. And let me tell you — this marinade? It’s a keeper.
If you love grilled chicken but want something with a vacation vibe, this Key West chicken recipe is calling your name.
Why This Chicken Slaps (and Why It’s Different)
So, why am I obsessed with this recipe and not just any old grilled chicken?
- Fresh lime juice steals the show. It’s not just for margaritas, y’all. It makes the chicken crazy tender.
- Sweet + savory balance. Honey tones down the tang, and soy sauce adds that deep umami flavor.
- Grill = magic. The sugars caramelize on the chicken, giving it a glossy, slightly charred crust.
- Tropical vibes. I swear one bite and you feel like you should be eating it barefoot on a deck with palm trees around you.
Key West Grilled Chicken Recipe
The Ingredients (aka Flavor Squad)
Here’s what you’ll need. Nothing fancy, just stuff that works together like a dream:
- 2 lbs boneless skinless chicken breasts (or thighs if you want extra juicy)
- ½ cup fresh lime juice (don’t cheat with bottled — trust me on this one)
- ¼ cup honey (Nature Nate’s Raw & Unfiltered Honey is what I usually grab)
- 3 tbsp soy sauce (Kikkoman Less Sodium Soy Sauce has the best balance IMO)
- 3 cloves garlic, minced (because garlic belongs everywhere)
- 2 tbsp olive oil (California Olive Ranch Everyday EVOO is my go-to)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne (optional, but I like that little “surprise kick”)
Step-by-Step: How I Do It
1. Mix the Marinade
Grab a bowl, whisk everything together — lime juice, honey, soy, garlic, oil, and seasonings. The smell will make you want to dip a finger in. (Go ahead, I won’t tell.)
2. Marinate the Chicken
Toss the chicken in a zip-top bag or glass dish, pour the marinade over, and seal it up. Stick it in the fridge for at least 2 hours. Overnight is chef’s kiss perfection.
👉 But don’t go over 24 hours. Citrus can overdo it and make the chicken mushy. Been there, ruined that.
3. Grill It
Fire up your grill to medium-high. Cook chicken for about 6–7 minutes per side, depending on how thick your cuts are. The magic number for doneness? 165°F internal temp.
If you’re like me and can’t help but peek, resist flipping too soon. Let it sear and get those beautiful grill marks first.
No grill? No problem. A cast iron grill pan indoors does the trick too (though it doesn’t come with ocean breeze… sorry).
4. Rest, Slice, Serve
Let the chicken rest 5 minutes before cutting. That way all the juices stay in instead of running onto your cutting board.
Serve it up with rice, roasted veggies, or my personal favorite — a mango salsa piled high on top.
Tips I’ve Learned (the Hard Way)
- Fresh lime is non-negotiable. One time I used bottled lime juice because I was lazy. The chicken tasted flat and weirdly bitter. Lesson learned.
- Don’t drown it in marinade while grilling. Brushing a little on while it cooks? Yes. Pouring half a cup at once? Nope — hello flare-ups.
- Thighs > Breasts (sometimes). Chicken thighs stay juicier and take on the marinade like a champ. Breasts are leaner, but if you overcook, they can dry out fast.
- Pair wisely. This chicken loves sides with a tropical vibe — pineapple rice, corn on the cob, or even a light pasta salad.
Gear That Actually Helps (and I Actually Use)
I don’t buy kitchen gadgets just to buy them — but these three things have made grilling way easier:
- ThermoPro Digital Meat Thermometer → because “I think it’s done” has ruined too many dinners.
- Weber Rapidfire Chimney Starter → if you’re a charcoal griller, this is the fastest, no-fuss way to get coals ready.
- OXO Good Grips Locking Tongs → solid grip, long enough so you’re not burning your knuckles.
FAQs (Stuff People Always Ask Me)
Q: Can I bake it instead?
Yep! Bake at 400°F for 25–30 minutes, then broil the last 2–3 minutes to fake those grill marks.
Q: Can I meal prep this?
Totally. Grill a batch, slice it up, and throw it on salads, wraps, or rice bowls through the week.
Q: Leftovers — fridge or freezer?
Fridge up to 3 days. Freezer? Sure, but the lime flavor fades a bit.
Why Bother With Homemade Marinade?
I know, it’s tempting to grab a bottle off the shelf and call it a day. But honestly?
- Store-bought = sugar bombs and preservatives.
- Homemade = bright, real-deal flavors you can tweak however you want.
- Plus, it just feels cooler to say “oh, it’s my own marinade.” 😉
Ingredients
Method
- Whisk lime juice, honey, soy sauce, garlic, oil, and seasonings.
- Marinate chicken in fridge 2–4 hours.
- Grill 6–7 min per side, until internal temp hits 165°F.
- Rest 5 min before slicing and serving.
Notes
- Fresh lime = best flavor. Don’t skip it.
- Grill marks = flavor. Let it sear.
- Honey levels are adjustable. Add more if you like sweeter chicken.
- Oven option: bake at 400°F for 25–30 minutes.
Wrapping It Up
So there you have it — my tried-and-true Key West grilled chicken recipe. Juicy, tangy, sweet, with just enough kick to keep it interesting. It’s the kind of meal that makes weeknights feel like vacation dinners.
Next time you fire up the grill, give this a try. And, hey, if you pair it with a margarita? Don’t blame me if you start Googling flights to Key West 🍹.