Key West Grilled Chicken: A Tropical Twist on Summer Grilling

Why You’ll Love Key West Grilled Chicken Recipe

• The marinade is vibrant and balanced: the fresh lime juice gives brightness while honey adds sweetness, soy sauce brings savory depth, and garlic plus Dijon mustard tie it all together.

• It’s simple to prepare — minimal ingredients, quick cooking time — yet delivers restaurant‑style flavor.

• Great for both casual weeknight dinners and outdoor gatherings: you can grill outdoors or use a stovetop grill pan when needed.

• Leftovers work beautifully in salads, wraps or tacos, making it versatile beyond the initial meal.

• The tropical character makes it feel like a mini vacation on a plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless skinless chicken breasts or thighs (about 1½ lbs)

• Fresh lime juice (¼ cup)

• Olive oil (2 tablespoons)

• Soy sauce (2 tablespoons)

• Honey (2 tablespoons)

• Garlic, minced (2 cloves)

• Dijon mustard (1 teaspoon)

• Salt and black pepper (to taste)

• Optional: chopped cilantro or lime wedges for garnish

Directions

1. In a medium bowl, whisk together lime juice, olive oil, soy sauce, honey, garlic, and Dijon mustard.

2. Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Seal and refrigerate for at least 2 hours (or overnight for best results).

3. Preheat your grill or grill pan to medium‑high heat. Lightly oil the grates.

4. Remove the chicken from the marinade (do not rinse off the marinade). Place on the heated grill. For boneless chicken cook ~5–6 minutes per side, or for bone‑in pieces ~7–8 minutes per side, until the internal temperature reaches 165 °F (74 °C).

5. Let the chicken rest for about 5 minutes after grilling to allow the juices to settle.

6. Garnish with lime wedges or fresh chopped cilantro if desired. Serve with your choice of side dishes.

Servings and timing

• Serves: 4 people

• Prep time: ~10 minutes

• Marinating time: at least 2 hours (preferably overnight)

• Cook time: ~12 minutes

• Total time (excluding marinating): about 22 minutes

Variations

• Swap lime juice for lemon juice if you prefer a slightly milder citrus note.

• Use bone‑in, skin‑on chicken thighs for richer flavor and extra juiciness.

• Add a pinch of chili flakes or cayenne for a bit of heat.

• For a fruitier twist, include pineapple juice in the marinade.

• Serve the grilled chicken sliced and tucked into tortillas with avocado, shredded cabbage and a drizzle of the marinade (boiled beforehand to ensure food‑safety) for tropical style tacos.

• Try skewering smaller pieces of chicken and grilling as kebabs with bell peppers and pineapple chunks for a fun variation.

Storage/Reheating

• Storage: Store any cooled leftover chicken in an airtight container in the refrigerator for up to 3–4 days.

• Freezing: You can freeze cooked chicken slices in a freezer‑safe bag or container for up to 2–3 months. Thaw overnight in the fridge before reheating.

• Reheating: Gently reheat in a 350 °F (175 °C) oven for about 8–10 minutes or until warmed through. Alternatively, you can use a skillet on medium heat adding a splash of water or broth to keep it moist, or microwave in short bursts, covering the chicken to retain moisture.

• Tip: To avoid drying out when reheating, slice the chicken and toss briefly in a skillet with a little extra lime juice and honey‑soy marinade. This keeps the flavor fresh and the texture juicy.

FAQs

What cut of chicken should I use?

You can use boneless, skinless chicken breasts or thighs. Thighs tend to be juicier and more forgiving on the grill; breasts will work fine if you watch the cooking time.

How long should I marinate the chicken?

At least 2 hours is recommended. For best results and maximum flavor penetration, marinate overnight (up to 12 hours).

Can I grill this indoors?

Yes — an indoor cast iron grill pan, electric grill, or even an oven broiler works well. Just preheat properly and follow the same timing guidelines.

How do I know when the chicken is done?

Use a meat thermometer: the internal temperature should reach 165 °F (74 °C). Also, juices should run clear and the chicken should no longer be pink inside.

What sides go well with this chicken?

Fresh, tropical‑style sides work wonderfully: mango salsa, coconut rice, grilled corn with lime butter, crisp citrus slaw. You can also go heartier with herb‑roasted potatoes or sweet potato wedges for contrast.

Can I use lemon instead of lime?

Yes — you can substitute lemon if you prefer, though lime gives that extra tropical brightness that defines the “Key West” vibe.

How long will leftovers keep?

Refrigerated leftovers will keep for 3–4 days when stored properly in an airtight container.

Can I freeze the grilled chicken?

Yes — cooked chicken can be frozen for 2–3 months. Thaw overnight in the fridge before reheating.

Can I use bone‑in chicken pieces?

Yes — bone‑in, skin‑on pieces are a great choice for flavor and juiciness. Increase grill time to about 7–8 minutes per side depending on thickness.

How can I add a smoky flavor if I’m cooking indoors?

If indoors, use a cast iron grill pan or stovetop smoker box with a smoky wood chip sachet. Alternatively, finish the grilled chicken over a high‑heat section of your grill to get char and smoky flavor.

Conclusion

This Key West Grilled Chicken recipe is a perfect blend of simplicity and flavor — a dish that feels both laid‑back and special. With minimal effort you get juicy chicken infused with bright citrus, sticky honey, and savory depth. Whether you’re firing up the grill on a summer afternoon or seeking a tropical escape on a busy weeknight, this recipe delivers. Make it, serve it with vibrant sides, savor the moment and let the flavors transport you.