Dinner

Key West Chicken with Cilantro Lime Rice and Mango Salsa Recipe

ByMariam Harutyunyan March 18, 2026March 18, 2026

Introduction

Key West Chicken is a vibrant and flavorful dish inspired by tropical citrus and spices. Marinated in a tangy blend of lime, orange, garlic, and herbs, this grilled chicken is perfect for a lively weeknight dinner or a weekend barbecue.

The image shows several pieces of grilled chicken breast on a white plate with curved edges. Each chicken piece has clear dark grill marks and is seasoned with small bits of herbs and spices scattered across their light golden-brown surface. Bright green chopped parsley sprinkles add a fresh touch on top of the chicken. On the right side of the plate, there are two lime halves with their textured pale green interior visible. Fresh parsley leaves also rest near the bottom edge of the plate. The background has a white marbled texture, giving 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, fresh thyme, fresh cilantro, and cumin seed in a food processor or blender. Purée until smooth.
Step 2: Place chicken breasts between two sheets of plastic wrap. Lightly pound with a meat mallet until they are even in thickness to tenderize and promote even cooking.

Step 3: Add the chicken to a shallow casserole dish or a sealable plastic bag, then pour the marinade over the chicken. Refrigerate and marinate for 1 hour.
Step 4: Preheat your grill to 450ºF. Remove the chicken from the marinade but do not pat dry. Season both sides with dried oregano, salt, and pepper. Discard any leftover marinade.
Step 5: Place the chicken directly on the grill grates. Cook for 4 to 5 minutes per side, until the internal temperature reaches 165ºF.

Step 6: Garnish the cooked chicken with chopped cilantro. Serve with cilantro lime rice, lime wedges, and mango salsa for a refreshing finish.

Tips & Variations

For extra heat, leave the jalapeño seeds in the marinade.
Use chicken thighs instead of breasts for a juicier outcome.

Marinate the chicken overnight for deeper flavor.
Try serving with grilled pineapple for a complementary sweetness.

Storage

Store leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The marinade and uncooked chicken should not be stored together once raw chicken is removed.