I first made this Key West–style grilled chicken on a humid summer evening and was struck by how the bright citrus—lime, orange, and a touch of lemon—cut through the smoky char of the grill. It’s a simple, vibrant dish: boneless, skinless chicken breasts bathed in a tropical citrus marinade and grilled until juicy with beautiful grill marks. If you like citrus-forward meals that travel well to picnics and weeknight dinners alike, this recipe joins my favorite chicken dishes that are easy to scale and hard to forget.

Why you’ll love this dish

This Key West Grilled Chicken is a winner for several reasons. The citrus marinade brightens the flavor without masking the chicken. A splash of soy sauce adds savory depth while honey balances acidity with subtle sweetness. It’s quick to prepare, budget-friendly, and family-friendly—kids usually like the mild citrus taste and parents like the lean protein.

Perfect for weeknight grilling, backyard barbecues, and packed lunches.
Makes great leftovers for salads, tacos, or grain bowls.
Uses common pantry spices—no exotic ingredients needed.

“Light, zesty, and perfectly charred—this grilled chicken became our go-to for summer dinners.” — a fan review

Step-by-step overview

Before you dive in, here’s what to expect: whisk together the citrus, oil, soy, garlic, and spices to make a marinade. Marinate the chicken for at least 2 hours (overnight is better). Grill the breasts over medium-high heat until they reach 165°F, then rest briefly. The whole process is mostly hands-off once the chicken is in the fridge.

Gather these items

4 boneless, skinless chicken breasts (about 1 to 1.25 lb total)
1/2 cup fresh lime juice (about 2 limes)
1/2 cup fresh orange juice (about 1 large orange)
2 tablespoons fresh lemon juice (about 1/2 lemon)
1/4 cup soy sauce (use low-sodium if preferred)
1/4 cup olive oil
2 tablespoons honey (substitute agave for vegan)
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
Zest of 1 lime
Zest of 1 orange
Fresh cilantro for garnish

Notes and substitutions:

If you need gluten-free, swap soy sauce for tamari.
For a spicier version, add 1/4–1/2 teaspoon crushed red pepper or cayenne.
Chicken thighs can be used; adjust grill time accordingly. For more citrus-forward options and recipe ideas, check this collection of chicken dishes.

Directions to follow

In a medium bowl, whisk together lime juice, orange juice, lemon juice, soy sauce, olive oil, honey, minced garlic, ground cumin, ground coriander, salt, black pepper, lime zest, and orange zest. Whisk until smooth.
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, turning to coat each piece. Seal or cover.
Refrigerate for at least 2 hours. For best flavor and tenderness, marinate overnight (up to 12 hours).
Preheat an outdoor grill to medium-high heat (about 400–450°F). Lightly oil the grill grates to prevent sticking.
Remove chicken from the marinade and let excess drip off. Discard any remaining marinade.
Place the breasts on the grill. Cook 6–7 minutes per side, flipping once, until the internal temperature reaches 165°F (75°C) and the meat has nice grill marks. Thicker breasts may need a few extra minutes.
Transfer chicken to a cutting board and tent with foil. Rest 5 minutes to let juices redistribute.
Garnish with fresh cilantro and serve.

Best ways to enjoy it

This chicken plays well with many sides. Here are pairing ideas that highlight the tropical notes:

Coconut rice or cilantro-lime rice for a beachy vibe.
Grilled corn and a mango-avocado salsa for bright contrasts.
A simple green salad with a citrus vinaigrette to echo the marinade.
Slice and tuck into warm tortillas with shredded cabbage for fish-taco style wraps.

For menu inspiration and other grilled chicken recipes to pair it with at gatherings, see our best chicken dishes roundup.

Storage and reheating tips

Refrigerate leftovers in an airtight container within 2 hours of cooking. Keep up to 3–4 days.
To freeze: slice the cooked chicken, place in a freezer-safe bag, remove excess air, and freeze up to 3 months. Thaw overnight in the fridge.
Reheat gently: warm slices in a skillet over low heat with a splash of water or chicken stock, or microwave covered in 30-second bursts to avoid drying out.
Food safety: always check that reheated chicken reaches 165°F before eating.

Helpful cooking tips

Pound thicker breasts to an even thickness for uniform cooking.
Use a meat thermometer to avoid overcooking; 165°F is the safe internal temp for poultry.
Don’t overwhelm the grill—leave space between pieces so smoke can circulate and you get good sear marks.
If you’re short on time, a 30-minute marinade will still add flavor, but tenderness improves with longer marination.
If you prefer less sweetness, reduce honey to 1 tablespoon.

Creative twists

Caribbean Twist: Add 1/4 cup pineapple juice and a pinch of allspice to the marinade.
Spicy Citrus: Add 1 minced jalapeño and a teaspoon of smoked paprika.
Low-sodium/Vegan swap: Use tamari and agave; grill portobello caps or tofu in the same marinade.
Citrus-herb: Add chopped basil or mint for an herbaceous finish just before serving.

FAQ – Your questions answered

Q: How long should I marinate the chicken?
A: At least 2 hours for good flavor. Overnight (up to 12 hours) yields best tenderness. Avoid marinating past 12 hours; the acid can start to “cook” the meat texture.

Q: Can I bake this chicken instead of grilling?
A: Yes. Preheat oven to 400°F (200°C). Arrange breasts on a lined baking sheet and roast 18–25 minutes, until internal temp hits 165°F, then rest 5 minutes.

Q: Is it safe to reuse the marinade as a sauce?
A: Not unless you boil it first. Raw chicken juices contaminate the marinade. Bring the leftover marinade to a rolling boil for 1–2 minutes to kill bacteria before using as a sauce.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Thighs are more forgiving and stay juicier. Grill a few minutes longer; internal temp for thighs should be 165°F as well.

Q: What’s a good side for a low-carb meal?
A: Serve with a big green salad, grilled vegetables, or cauliflower rice to keep it low-carb and healthy.

Q: How do I prevent the chicken from sticking to the grill?
A: Oil the grates and pat the chicken dry before grilling. Clean, hot grates and a lightly oiled brush help release the meat after those initial sear marks form.

Final thoughts

Give this Key West Grilled Chicken a try the next time you crave something bright and grill-ready—then come back and tell me how you served it or what twist you tried.