Grilled Caribbean Chicken Breasts
photo by CandyTX
- Ready In:
- 18mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1⁄4 cup fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated gingerroot
- 1 scallion, finely chopped (green and white part)
- 2 garlic cloves, minced
- 1⁄4 - 1⁄2 teaspoon hot pepper sauce, to taste
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
- Remove chicken from marinade and sprinkle with salt and pepper.
- Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).
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Reviews
-
We had this for dinner last night. (Pulled from the freezer, so it works well for OAMC too.) Fantastic! I used boneless skinless chicken thighs. A very nice combination of flavors. I skipped the hot pepper b/c DH doesn't do spicy. I served it with some pineapple, cantalope and sauteed green beans and mushrooms. YUM! I'm adding this to my OAMC choices. Thanks for sharing! :)
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Terrific! I used a whole, cut-up, skin-on chicken and doubled the marinade. I poked holes in the chicken to soak it up better and let it sit in the fridge for about 6 hours before grilling over indirect heat, which took about an hour. I made the recipe as written, using fresh oregano from my garden. My backyard smelled Wonderful while this was cooking! My family loved this chicken and my husband grabbed the leftovers and made chicken salad for his lunch today. Thanks for posting this recipe Toni, it's a keeper :)
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RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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