Key West Grilled Chicken with Tropical Citrus Marinade

Key West Grilled Chicken with Tropical Citrus Marinade is a bright, zesty dish that brings island flavors straight to the grill. The chicken is marinated in a blend of fresh citrus juices, garlic, and tropical seasonings, then grilled until juicy and slightly charred. It’s light, flavorful, and perfect for warm-weather meals or when I’m dreaming of a tropical escape.

Why You’ll Love This Recipe

I love how fresh and vibrant this chicken tastes. The citrus marinade keeps the meat incredibly juicy while infusing it with sweet, tangy, and savory notes. It’s the kind of recipe that’s easy enough for weeknights but impressive enough for backyard cookouts. I usually pair it with rice, grilled veggies, or a tropical fruit salsa for the full island-inspired experience.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the marinade:

• Orange juice (fresh or bottled)

• Pineapple juice

• Lime juice

• Olive oil

• Garlic, minced

• Honey or brown sugar

• Soy sauce

• Ground cumin

• Paprika

• Salt and pepper

For the chicken:

• Boneless, skinless chicken breasts or thighs

• Extra lime wedges and fresh herbs for serving (optional)

Directions

1. I whisk together all the marinade ingredients in a bowl or zip-top bag.

2. I add the chicken, making sure it’s fully coated, then refrigerate for at least 2 hours or overnight for maximum flavor.

3. When ready to cook, I preheat the grill to medium-high heat and lightly oil the grates.

4. I remove the chicken from the marinade, letting the excess drip off, and grill for 5–7 minutes per side, depending on thickness, until fully cooked and lightly charred.

5. I let the chicken rest for a few minutes before slicing and serving with extra lime or herbs if I want.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 2–8 hours to marinate, and around 15 minutes to grill—so while the total time varies, active cooking time is under 30 minutes.

Variations

• I swap pineapple juice for mango or passion fruit juice for a different tropical flavor.

• Sometimes I add a pinch of red pepper flakes for a little heat.

• For extra smokiness, I use smoked paprika instead of regular.

• I’ve also cooked this chicken on a grill pan or baked it in the oven when grilling isn’t an option.

• It works great sliced over salads, rice bowls, or even tacos.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in the microwave or in a covered skillet over low heat. It’s also delicious cold, sliced over salad or wrapped in lettuce.

FAQs

Can I marinate the chicken too long?

Yes—overnight is great, but I avoid going beyond 24 hours, especially with citrus-based marinades, which can break down the meat too much and make it mushy.

What if I don’t have a grill?

I’ve made this in a grill pan, cast iron skillet, or baked it at 400°F (200°C) for about 20–25 minutes. It still turns out juicy and flavorful.

Can I use chicken thighs instead of breasts?

Definitely. Thighs stay even juicier and take a few minutes longer to cook through on the grill.

What sides go well with this?

I usually serve it with coconut rice, grilled vegetables, fruit salsa, or a crisp slaw to complement the tropical flavors.

Is this recipe spicy?

No—it’s more citrusy and sweet-savory. But I can easily add some heat with jalapeños, hot sauce, or red pepper flakes.

Conclusion

Key West Grilled Chicken with Tropical Citrus Marinade is one of my favorite ways to bring sunshine to the table. It’s easy, fresh, and bursting with island-inspired flavor. Whether I’m grilling for friends or just making a quick dinner for myself, this chicken never fails to brighten up the plate and the mood.

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