There’s something about the scent of sizzling citrus and charred garlic that can transport you. For me, that smell means only one thing: Key West grilled chicken. This dish isn’t just food—it’s a taste of sunshine and sea breeze, of summer barbecues, barefoot afternoons, and family laughter echoing off the porch.

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Every summer, my family gathers for a reunion that centers around the grill. My uncle, a longtime Florida Keys fisherman, swears by this recipe, passed down from his Cuban neighbors and tweaked with local flair. It’s light yet deeply flavorful, blending bright lime with sweet honey, and the savory umami of soy sauce. Add garlic, cilantro, and a hint of red bell pepper, and you have a dish that tastes like it was born in the tropics.

The beauty of this chicken lies in its simplicity. It doesn’t demand hours in the kitchen or a mile-long ingredient list. It welcomes you in with familiar flavors and then surprises you with its depth. Whether skewered for parties or grilled whole for weeknight dinners, Key West grilled chicken is a dish that feels both special and effortless—perfect for warm weather or for bringing a little summer to your table year-round.

Why You’ll Love This Recipe

Tastes like a tropical escape: Bright, zesty, and kissed by the grill.
Quick and simple: Just a handful of ingredients, but the flavor sings.
Perfect for gatherings: A reliable crowd-pleaser that’s easy to scale up.
Kid-approved: Sweet and savory enough to win over picky eaters.
Healthy and satisfying: Lean protein with bold flavor and minimal fuss.

Key West Grilled Chicken: A Tropical Honey-Lime Marinade That Brings the Sunshine

Author: Charlotte B.

Print Recipe

Description

Ingredients

Scale

3 tablespoons soy sauce
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
4 boneless chicken breast halves

Instructions

Prepare the marinade
In a mixing bowl, whisk together the soy sauce, honey, vegetable oil, fresh lime juice, minced garlic, chopped cilantro, and diced bell pepper. The smell alone will tell you—you’re in for something delicious.
Marinate the chicken
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Massage gently to coat each piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours if you’re planning ahead.
- For chicken skewers: cut the breasts into bite-sized cubes, thread them onto soaked wooden skewers, and marinate the same way.
When I was a teen, I used to sneak a peek into the marinating bowl, just to inhale the scent of that honey-lime-garlic magic. It’s the kind of aroma that whets your appetite before the grill even starts.
Get the grill ready
Preheat your grill to medium-high. Lightly oil the grates to prevent sticking.
Grill to perfection
- For whole breasts: place them on the grill and cook for about 6–8 minutes per side, until the juices run clear and the internal temperature reaches 165°F.
- For skewers: grill for about 3 minutes on each side, rotating often to get that even char.
The sugars from the honey caramelize on the grill, creating irresistible golden edges and a deep, smoky sweetness. It’s the perfect contrast to the bright lime and herbs.
Rest, then serve
Let the grilled chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping every bite succulent and satisfying.

Serve alongside coconut rice, a crisp green salad, grilled corn, or even on a bed of couscous. I often add a few lime wedges on the side for a citrusy finish.

Notes

You can substitute chicken thighs if you prefer dark meat—they’re just as flavorful and forgiving on the grill. This recipe is gluten-free if you use tamari or coconut aminos instead of soy sauce.

INGREDIENTS YOU’LL NEED:

3 tablespoons soy sauce
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
4 boneless chicken breast halves

HOW TO MAKE Key West Grilled Chicken:

STEP-BY-STEP INSTRUCTIONS

Prepare the marinade
In a mixing bowl, whisk together the soy sauce, honey, vegetable oil, fresh lime juice, minced garlic, chopped cilantro, and diced bell pepper. The smell alone will tell you—you’re in for something delicious.
Marinate the chicken
Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Massage gently to coat each piece. Cover and refrigerate for at least 30 minutes, or up to 8 hours if you’re planning ahead.
- For chicken skewers: cut the breasts into bite-sized cubes, thread them onto soaked wooden skewers, and marinate the same way.
When I was a teen, I used to sneak a peek into the marinating bowl, just to inhale the scent of that honey-lime-garlic magic. It’s the kind of aroma that whets your appetite before the grill even starts.

Get the grill ready
Preheat your grill to medium-high. Lightly oil the grates to prevent sticking.
Grill to perfection
- For whole breasts: place them on the grill and cook for about 6–8 minutes per side, until the juices run clear and the internal temperature reaches 165°F.
- For skewers: grill for about 3 minutes on each side, rotating often to get that even char.
The sugars from the honey caramelize on the grill, creating irresistible golden edges and a deep, smoky sweetness. It’s the perfect contrast to the bright lime and herbs.
Rest, then serve
Let the grilled chicken rest for 5 minutes before serving. This helps the juices redistribute, keeping every bite succulent and satisfying.

Serve alongside coconut rice, a crisp green salad, grilled corn, or even on a bed of couscous. I often add a few lime wedges on the side for a citrusy finish.

HELPFUL TIPS

No grill? No problem—a grill pan or broiler works just fine.
Skewers tip: Soak wooden skewers in water for at least 10 minutes to keep them from burning.
Double the marinade if you want to reserve some for drizzling over your cooked chicken—just make sure it hasn’t touched raw meat.
Fresh lime juice is key. Bottled won’t give the same zing.

DETAILS

Prep Time: 15 minutes
Cook Time: 8 minutes
Marinate Time: 30 minutes (or longer)
Total Time: 53 minutes
Yield: Serves 4
Category: Main Course
Method: Grilling
Cuisine: American with Caribbean inspiration
Diet: High-protein, dairy-free

NOTES

NUTRITIONAL INFORMATION

Per serving (approximate):
Calories: 200
Protein: 26g
Fat: 6g
Carbohydrates: 11g

Note: Nutritional values vary depending on brand of ingredients used.

FREQUENTLY ASKED QUESTIONS

Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs are juicy and flavorful with this marinade.

How long should I marinate the chicken?
A minimum of 30 minutes is fine, but 2–8 hours allows the flavors to really penetrate the meat.

Is this recipe spicy?
No, it’s sweet and tangy. Want heat? Add a pinch of chili flakes or a diced jalapeño to the marinade.

Can I make this ahead of time?
Yes! Marinate the chicken and refrigerate it overnight. Grill just before serving for the freshest flavor.

STORAGE INSTRUCTIONS

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. It’s delicious cold in salads or wraps, or reheated gently in the microwave or a skillet with a splash of broth to keep it moist.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights (minus the cheese, of course—these are tropical treasures):

Conclusion

Key West grilled chicken captures the spirit of island living in every bite—easygoing, flavorful, and filled with warmth. It’s the kind of recipe that doesn’t just feed your family, it creates memories. Whether it’s served up at a summer barbecue, a quiet weeknight dinner, or a festive gathering with friends, this dish offers a taste of the tropics that’s impossible to forget.