NOT YOUR MAMA’S KITCHEN: Get out and grill Key West-style

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First Posted: 5/7/2013

The warm weather is finally here and holding steady, and all I can think of is getting outside to grill.

Well, OK, I’m not the one that grills, but I know a ton of people who do, and this recipe has worked wonders every single time. It even works for those, like me, who don’t grill, as it can be done via stovetop as well.

Key West Chicken provides a light taste with tang, perfect for any backyard barbecue; plus, it’s easy to make.

First grab your chicken and take one of two routes: halve the breasts for bigger pieces or cube them up to make grill-friendly kebabs.

In a small bowl, combine soy sauce, honey, vegetable oil, lime juice, and garlic. For a zestier taste, throw in some freshly chopped cilantro.

Place the chicken in the mixture and let it marinate for at least 30 minutes. If you’re doing kabobs, skewer the chicken onto bamboo sticks that have been soaked in water for at least five minutes, and then throw it in the marinade. I let mine sit an entire work day and I found them coming out moist and full of flavor.

Grill the chicken on medium high heat for six to eight minutes on each side (my electric stove had ‘em done in six), until the juices run clear.

These tasty morsels can be served alone or with a ton of other cookout favorites, like salad and veggies. You can also switch it up by substituting shrimp for the chicken.

Who would I be if I weren’t to let you in on a thirst-quenching secret that goes along with this meal? I’m a huge wineo, so please disregard the absolute excitement I can barely contain when the words “Riesling slushies” escape from my lips.

These strawberry-flavored libations are perfect for a hot day and don’t take much effort.

In a food processor, puree strawberries with Riesling, lime juice, and sugar. Pour it all into ice cubes and freeze until it’s solid. When you’re ready to serve it up, puree these ice cubes with some leftover Riesling in the blender, take a sip, and appreciate that cool tingling sensation that’s about to hit.


Courtesy of


3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

1 teaspoon minced garlic

4 skinless, boneless chicken breast halves


In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic. For extra kick throw in some freshly chopped cilantro.

If you want to have grilled breasts, place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

If you prefer kebabs, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.

Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear, then serve.


Courtesy of

Serves 6


2 1/2 cups hulled strawberries

1 bottle [750 ml] dry Riesling

1 tablespoon fresh lime juice

2 1/2 tablespoons sugar


Reserve 1 cup of the Riesling and cover and place in the fridge to chill.

In a blender, puree strawberries with the remaining wine, lime juice and sugar. Pour the mixture into ice cube trays and freeze until solid. When ready to serve, puree the ice cubes with the remaining wine in your blender.