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Key West Grilled Chicken with Tropical Citrus Marinade
Youssef Hb

Key West Grilled Chicken with Tropical Citrus Marinade

A zesty, tropical take on grilled chicken featuring a tangy citrus marinade with orange, lime, and lemon. The honey and cumin-paprika blend add sweetness and smoky depth for a quick, vibrant meal with island flair.
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Prep Time 1 hour 15 minutes
Cook Time 14 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Key West
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (substitute thighs for richer flavor)
  • 1/2 cup orange juice (use fresh for brightness)
  • 1/4 cup lime juice (pineapple juice adds extra sweetness)
  • 2 Tbsp lemon juice (omit if avoiding acidity)
  • 3 Tbsp olive oil (avocado oil for higher smoke point)
  • 4 cloves garlic, minced (fresh is essential)
  • 2 Tbsp honey (agave nectar for vegan)
  • 1 tsp ground cumin (increase to 1.5 tsp for depth)
  • 1 tsp paprika (smoked paprika for complexity)
  • 0.5 tsp salt and 0.5 tsp black pepper (adjust to taste)
  • 1 Tbsp chopped cilantro (optional, omit for lighter herb flavor)

Method
 

  1. Whisk orange juice, lime juice, lemon juice, olive oil, garlic, and honey in a bowl to create the marinade
  2. Submerge chicken in marinade and refrigerate for 1 hour
  3. Preheat grill to medium-high heat (375–400°F) and cook chicken for 6–7 minutes per side or until internal temperature reaches 165°F
  4. Let rest 5 minutes before serving

Notes

For best results, use a cast-iron or stainless steel skillet if grilling indoors
Iced tea with lime or a light spring salad pairs nicely
Seal leftover chicken in airtight containers and refrigerate for up to 3 days