At a sun-soaked backyard cookout the scent of lime and honey sizzling on hot metal drifts across the yard — bright, slightly sweet, with a hint of char. That’s Key West Grilled Chicken: juicy chicken breasts kissed by caramelized honey, tangy lime, a whisper of soy, and flecks of red pepper and cilantro. Each bite gives a satisfying contrast — a crisp, lightly charred exterior and a tender, succulent interior that yields easily under your fork.
This recipe feels like a small vacation on a plate. It’s perfect for warm evenings with friends, easy weeknight dinners when you want something impressive but low-effort, or a festive summer menu. Make it for a casual weekend barbecue, pack slices into grain bowls for work lunches, or serve as the showpiece of a celebratory meal. The marinade is quick to whisk and brings a balance of sweet, salty, and citrus brightness that lifts simple chicken into something you’ll crave again and again.
At a Glance
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 12–16 minutes (grilling)
- Total Time: 40 minutes–2 hours 26 minutes (depends on marinating time)
- Servings: 4 (one chicken breast per person)
- Difficulty Level: Easy — great for beginner grillers
Nutrition Highlights
These values are estimates per serving (one 6-oz cooked chicken breast with marinade distributed across four servings). Nutritional estimates were calculated using standard portion sizes and nutrient databases such as USDA FoodData Central and verified against guidance from sources like the Mayo Clinic for portioning and macronutrient ranges.
Estimated nutrition per serving:
- Calories: ~350 kcal
- Protein: ~50–55 g
- Carbohydrates: ~9–10 g
- Sugars: ~8–9 g (mostly from honey and soy)
- Fat: ~9–10 g
- Saturated Fat: ~1–2 g
- Sodium: ~650–750 mg (highly influenced by soy sauce)
- Fiber: <1 g
Notes:
- These are approximate values; exact totals vary by chicken size, whether you use reduced-sodium soy sauce, and how much marinade is left on the chicken. To lower sodium, use low-sodium soy sauce or coconut aminos. For precise tracking, weigh your portions and use a nutrition calculator or USDA FoodData Central entries.
Why You’ll Love It
- Flavor & Aroma: The honey and lime combo delivers a bright, layered flavor that’s both sweet and tangy; grilling adds a smoky char that rounds everything out.
- Speed & Ease: Minimal prep and a short marinating window (as little as 30 minutes) make this an excellent weeknight option when you want restaurant-worthy results quickly.
- Versatile: Serve it sliced over salads, tucked into sandwiches, paired with rice and beans, or featured on a taco night.
- Crowd-Pleasing: The flavors are broadly appealing — not too spicy but adaptable — making this a reliable dish for family dinners or gatherings.
How to Make Key West Grilled Chicken
Ingredients:
- 4 boneless, skinless chicken breast halves (about 6 oz each)
- 3 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons honey
- 1 tablespoon vegetable oil (or olive oil)
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon minced garlic (about 1 clove)
- 1 teaspoon fresh cilantro, finely chopped
- 2 tablespoons red bell pepper, finely chopped
- Optional: pinch of crushed red pepper or 1 teaspoon minced red jalapeño for heat
Optional ingredients and substitutions:
- Low-sodium soy sauce or coconut aminos (for lower sodium or gluten-free)
- Use avocado or olive oil instead of vegetable oil for richer flavor
- Swap honey for maple syrup for a different sweet note (slightly different flavor profile)
- Lime zest (1 teaspoon) can enhance citrus aroma
Method — Step-by-step:
- Make the Marinade: In a medium bowl, whisk together soy sauce, honey, oil, lime juice, garlic, cilantro, and red bell pepper until combined. If using heat, add crushed red pepper or minced jalapeño.
- 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. (Do not marinate much longer than 2 hours — the acid can start to change the texture.)
- Preheat the Grill: Preheat grill to high heat (about 450–500°F). 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, depending on thickness, until internal temperature reaches 165°F (75°C) when measured at the thickest part.
- Rest: Transfer grilled chicken to a plate and cover loosely with foil. Let rest for 5 minutes before serving to allow juices to redistribute.
- Optional Broil: For extra char, place grilled chicken under the broiler for 1–2 minutes, watching carefully to avoid burning.
Practical tips:
- Pound thicker parts of the breasts to even thickness so they cook uniformly.
- Use an instant-read thermometer for accuracy — 165°F (75°C) is the safe internal temp recommended by USDA.
- Discard any leftover marinade that touched raw chicken. If you want to use some as a sauce, reserve a portion before adding raw chicken or boil used marinade for several minutes to kill bacteria.
- Don’t overcrowd the grill; leave space for proper searing.
Best Pairings
- Classic: Serve with cilantro-lime rice and grilled pineapple for a tropical plate.
- Fresh & Light: Slice over a mixed greens salad with avocado, cucumber, and a light vinaigrette.
- Comfort: Pair with roasted sweet potatoes and steamed green beans.
- Casual: Shred or slice for tacos with cabbage slaw, pickled onions, and crema.
- Sauces: Offer a citrusy chimichurri, mango salsa, or garlic-yogurt sauce on the side.
Shelf Life & Storage
- Room temperature: Cooked chicken should not be left at room temperature for more than 2 hours (1 hour if ambient temp >90°F).
- Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.
- Freezer: Freeze cooked chicken in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Reheat gently in a low oven (300°F) until warmed through, or slice and warm briefly in a skillet to avoid drying out. Microwave in short bursts, covered, with a splash of water to retain moisture.
Chef’s Advice
- Choose even-size breasts: Similar thickness ensures consistent cooking and prevents overcooking.
- Resting matters: Letting the chicken rest after grilling keeps it juicy — don’t skip this step.
- Control charring: High heat gives great sear, but if the exterior is charring too fast, move to indirect heat to finish cooking.
- Layer flavors: Add lime zest or a sprinkle of flaky sea salt at the end for an aromatic finish and contrast.
- For maximum flavor penetration: Score the surface lightly or use a fork to prick the chicken before marinating, but don’t puncture too much or you’ll lose juices.
Creative Twists
- Honey-Lime Skewers: Cut the chicken into 1-inch cubes, marinate the same way, thread onto skewers with chunks of red onion and bell pepper, grill 2–3 minutes per side for juicy skewers perfect for appetizers.
- Tropical Twist (Pineapple & Coconut): Add pineapple juice (1/4 cup) to the marinade and serve with a light toasted coconut garnish. Swap vegetable oil for coconut oil for a tropical aroma.
- Spicy Caribbean: Add 1 teaspoon of jerk seasoning to the marinade and increase chopped jalapeño for heat. Serve with black beans and rice.
- Vegan Option (Switch It Up!): Marinate firm tofu or seitan in the same marinade, grill on a well-oiled grate or grill pan until nicely charred. Note texture will differ — press tofu first to remove excess water.
- Low-Sodium Version: Use low-sodium soy sauce or coconut aminos and increase lime juice and fresh herbs (cilantro, green onion) to compensate for flavor.
All Your Questions Answered
Q: Can I marinate overnight?
A: Avoid marinating more than 2 hours for this recipe because the acid in lime juice can start to “cook” and change the texture of the chicken. For stronger flavor without textural change, use less lime or add more honey/soy for balance.
Q: How can I reduce sodium?
A: Use low-sodium soy sauce or coconut aminos. You can also reduce the soy to 2 tablespoons and boost flavor with extra lime juice, zest, or more fresh herbs.
Q: What if my chicken is dry?
A: Likely overcooked. Use an instant-read thermometer to avoid this — remove at 160–163°F and rest 5 minutes; carryover heat will bring it to 165°F. Brining briefly or using slightly fattier cuts (thighs) can help retain moisture.
Q: Can I make this on a stove-top grill pan?
A: Yes. Heat the pan well, oil lightly, and sear each side 6–8 minutes depending on thickness. Finish on a lower heat to avoid burning the honey.
Q: What to do with leftovers?
A: Slice and add to salads, grain bowls, sandwiches, or quick stir-fries. Leftover chicken also makes a fast protein for wraps or pizza toppings.
Conclusion
Give Key West Grilled Chicken a try — it’s a simple recipe that delivers big on flavor: sweet, tangy, and grill-kissed. If you want a reference for a similar classic version, check this Key West Chicken Recipe from Allrecipes for inspiration: Key West Chicken Recipe. For another take with honey-lime variations and skewering ideas, see this take on Key West Grilled Chicken | Honey Lime Chicken Skewers: Key West Grilled Chicken | Honey Lime Chicken Skewers.
I’d love to hear how yours turns out — share photos, any tweaks you made, and your favorite pairings in the comments or on social media. Happy grilling!
Print
Key West Grilled Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Juicy grilled chicken breasts marinated in a sweet and tangy mixture of honey, lime, and soy sauce, perfect for summer cookouts.
Ingredients
- 4 boneless, skinless chicken breast halves (about 6 oz each)
- 3 tablespoons soy sauce (or coconut aminos for gluten-free)
- 2 tablespoons honey
- 1 tablespoon vegetable oil (or olive oil)
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon minced garlic (about 1 clove)
- 1 teaspoon fresh cilantro, finely chopped
- 2 tablespoons red bell pepper, finely chopped
- Optional: pinch of crushed red pepper or 1 teaspoon minced red jalapeño for heat
Instructions
- In a medium bowl, whisk together soy sauce, honey, oil, lime juice, garlic, cilantro, and red bell pepper until combined. If using heat, add crushed red pepper or minced jalapeño.
- 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 grill to high heat (about 450–500°F). If using a grill pan, heat over medium-high and oil lightly.
- 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).
- Transfer grilled chicken to a plate and cover loosely with foil. Let rest for 5 minutes before serving.
- For extra char, place grilled chicken under the broiler for 1–2 minutes, watching carefully.
Notes
To reduce sodium, use low-sodium soy sauce or coconut aminos. For more flavor, consider adding lime zest or adjusting honey quantity.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: 52g
- Cholesterol: 70mg
