Grilled Caribbean Chicken

Julie Ryan Evans
Food & Party
15

Caribbean Chicken Ah, the temperatures are rising, and the grill is a calling. Between now and summer's end, my family will eat as many meals as we can cooked outside, so I'm always looking for new recipes to spice up the usual staples like chicken and steak.

This recipe for Caribbean Chicken from Guy Fieri is terrific. It's easy and fabulously flavorful. I like to make the marinade in the morning and let it soak all day, then at dinnertime just throw it on the grill. We like to eat it with brown rice and some grilled vegetables. If you play some Calypso music in the background, it tastes even better.

  • 1 teaspoon allspice
  • 1/4 cup red onion, chopped
  • 1/2 cup green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup orange juice, fresh
  • 1 tablespoon lime zest
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons jalapeno, seeded, diced
  • 2 teaspoons freshly grated or chopped ginger
  • 1 clove garlic
  • Salt and pepper
  • 4 chicken breasts, bone and skin on
  • Lime wedges

Puree all ingredients except chicken (and lime wedges) in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly, and let marinate, refrigerated, for 4 to 8 hours.

Preheat oven to 350 degrees F.

Heat grill to high, remove excess marinade from chicken, and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.

Squeeze a lime wedge over each piece of chicken and serve.

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