Dinner

Key West Citrus Marinade That Makes Chicken Sing Recipe

ByNaomi Fletcher January 24, 2026January 24, 2026

Introduction

This Key West Citrus Marinade brings bright, zesty flavors to your chicken, infusing it with a perfect balance of sweetness, heat, and spice. Ideal for grilling, sautéing, or baking, this marinade makes chicken sing with vibrant tropical notes.

The image shows a white plate with four grilled chicken breasts arranged in a slightly overlapping way. Each chicken breast has clear dark grill marks creating a crisscross pattern on the golden brown cooked surface. The texture looks juicy and slightly charred on the edges, with small green herb bits visible on the meat. The plate sits on a white marbled surface with some green blurred leaves in the background, giving a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large orange (juice and zest)
1 lime (juice and zest)
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon honey
1 tablespoon soy sauce
1 teaspoon minced garlic
1 jalapeno, minced (for less heat, leave out the seeds)
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
Pinch of crushed red pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1 1/2 pounds of chicken (any pieces of choice)

Instructions

Step 1: In a glass bowl or resealable plastic bag, combine the juice and zest of the orange and lime, red wine vinegar, olive oil, honey, soy sauce, minced garlic, minced jalapeno, salt, ground cumin, dried thyme, ground allspice, crushed red pepper, ground black pepper, and ground cinnamon. Mix thoroughly until well incorporated.
Step 2: Add the chicken pieces to the marinade, coating them fully. Seal the bowl or bag and refrigerate for 2 to 3 hours to allow the flavors to penetrate the meat.
Step 3: When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for a few minutes to ensure even cooking.
Step 4: Cook the chicken by grilling for a smoky flavor, sautéing on the stove top for a quick sear, or baking in the oven. Cook until the internal temperature reaches 165°F (74°C) for safe consumption.

Tips & Variations

For milder heat, remove the seeds from the jalapeno before mincing. You can also swap the jalapeno for a sweet bell pepper for a different flavor profile.
Use skin-on chicken pieces for juicier results, or boneless for quicker cooking time.
Marinate overnight for even more intense flavor, but avoid marinating longer than 24 hours to prevent the citrus from breaking down the meat texture.

Storage

Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the chicken moist and flavorful. The unused marinade should not be stored once it has been in contact with raw chicken.

How to Serve

The image shows four grilled chicken breasts stacked slightly on a white plate, each breast with dark brown grill marks crossing their light brown, cooked surface. The chicken texture is juicy and charred with some small herbs or seasoning visible on top. The plate sits on a white marbled surface, with some blurred green plants in the background adding a fresh and natural feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other meats or seafood?

Yes, this citrus marinade works well with pork, shrimp, and firm fish like mahi-mahi. Adjust marinating time accordingly; seafood needs less time, usually 30 minutes to 1 hour.

Is it necessary to bring the chicken to room temperature before cooking?

Allowing the chicken to sit at room temperature for a few minutes helps it cook more evenly and reduces the chance of drying out or burning the exterior before the inside is done.