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Key West Grilled Chicken

Key West grilled chicken with caramelized, golden char from a citrus-rum marinade. Juicy grilled thighs are flavored with key lime, dark rum, garlic, and island spices.
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Prep Time 15 minutes
Cook Time 18 minutes
marinating 2 hours
Total Time 2 hours 33 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skin-on chicken thighs Use thighs for the best juicy, caramelized grill char.
Key lime-rum marinade
  • 0.25 cup fresh lime juice Key limes preferred for the most authentic citrus brightness.
  • 2 tbsp lime zest
  • 2 tbsp dark rum Optional; omit for a no-rum citrus marinade.
  • 3 tbsp olive oil
  • 3 garlic Minced.
  • 1 tbsp honey
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp allspice
  • 0.5 tsp salt Table salt or kosher salt.
  • 0.25 tsp cayenne Adjust to taste for heat.
Serving
  • 1 fresh cilantro Chopped or left whole for garnish.
  • 1 lime wedges Serve with the grilled chicken.

Equipment

  • 1 grill

Method
 

Make the citrus-rum marinade
  1. Whisk fresh lime juice, lime zest, dark rum, olive oil, garlic, honey, cumin, chili powder, allspice, salt, and cayenne until smooth and combined.
  2. Pour the marinade over the boneless skin-on chicken thighs, turning to coat evenly, then cover.
Marinate
  1. Refrigerate the chicken to marinate for at least 2 hours or overnight, turning once if you can.
Grill the chicken
  1. Preheat the grill to medium-high heat, aiming for steady heat before cooking.
  2. Grill the chicken for 6-8 minutes per side until caramelized and cooked through to 165F, with visible grill marks and a golden exterior.
Rest and serve
  1. Let the chicken rest 5 minutes off the grill so the juices settle, keeping the exterior slightly set.
  2. Garnish with fresh cilantro and serve with lime wedges, squeezing lime over the top right before eating.

Notes

For the juiciest results, use an instant-read thermometer and pull the thighs at 165F in the thickest part. Refrigerate leftovers in a sealed container for 3-4 days; freeze cooked chicken for up to 2 months. For a rum-free option, replace the dark rum with an equal amount of extra lime juice or orange juice to keep the bright citrus marinade flavor.