Dinner

Key West Chicken Recipe

ByHarry Bern January 22, 2026January 22, 2026

Introduction

Key West Chicken is a vibrant and flavorful dish inspired by the tropical flavors of Florida’s southern coast. Marinated in a zesty blend of citrus, herbs, and spices, this grilled chicken is perfect for a light and refreshing meal.

The image shows a white plate with four pieces of grilled salmon fillets, each having dark, charred grill marks across the pinkish-orange flesh. The fish is sprinkled with finely chopped green herbs and coarse black pepper. To the side of the fillets, there are fresh green cilantro leaves and two lime halves with a pale green interior, resting on the plate's edge. The texture of the salmon looks moist and tender, with the herbs adding a fresh contrast. The plate is placed on a white marbled surface, giving the setting a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon honey
1 lime, juiced
2 tablespoons red wine vinegar
1 orange, juiced
8 cloves garlic, crushed
1 jalapeño, seeded and chopped
2 teaspoons fresh thyme
1 tablespoon fresh cilantro
1 teaspoon cumin seed
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
4 boneless skinless chicken breasts
Chopped cilantro, for garnish
Lime wedges, for serving
Cilantro lime rice, for serving
Mango salsa, for serving

Instructions

Step 1: Combine soy sauce, olive oil, honey, lime juice, red wine vinegar, orange juice, crushed garlic, chopped jalapeño, thyme, cilantro, and cumin seed in a food processor or blender. Purée until smooth.
Step 2: Place chicken breasts between 2 sheets of plastic wrap. Lightly pound with a meat mallet until an even thickness is achieved. This tenderizes the chicken and helps it cook evenly.
Step 3: Place the chicken in a shallow dish or Ziplock bag and pour the puréed marinade over it. Refrigerate and marinate for 1 hour.
Step 4: Preheat your grill to 450ºF. Remove chicken from the marinade, do not pat dry. Season both sides with dried oregano, salt, and pepper. Discard leftover marinade.
Step 5: Grill chicken directly on the grates for 4-5 minutes per side, or until the internal temperature reaches 165ºF.
Step 6: Garnish grilled chicken with chopped cilantro. Serve with cilantro lime rice, lime wedges, and mango salsa for a complete meal.

Tips & Variations

For extra heat, leave some jalapeño seeds in the marinade or add a splash of hot sauce.
Substitute chicken thighs for a juicier option, adjusting grill time accordingly.
Make the marinade a day ahead to deepen the flavors.
Serve with black beans or a fresh green salad for variety.

Storage

Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid drying out the meat. The marinade should not be reused once it has come in contact with raw chicken.