Grilled Caribbean Chicken Breasts

36 Reviews

“Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.” - by Robyn Webb

Ingredients

1/4 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon chopped fresh oregano
1 1/2 skinless, boneless chicken breasts

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Metric US

Original recipe yields 6 servings

Directions

In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition

Amount Per Serving (6 total)

Calories
60 cal
3%

Fat
2.7 g
4%

Carbs
1.8 g
< 1%

Based on a 2,000 calorie diet

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Reviews (36)

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Grifo

May. 14, 2007

"I made some minor adjustments to encourage the marinade, they are as follows: i increased the hot pepper sauce to a full tsp. i added 1/2 a TBL of honey, 1 TBL balsamic vinegar, the zest of the lime, ..." See moreand ground black pepper. Unfortuantly i did not have enough time to properly marinate the chicken I only had 3 hours I did 2 of them in the fridge and the other one on the counter top. Adding the lime zest was a bad idea the flavor took over, the honey helped to form a crust on the outside of the chicken (i used the Forman grill) but alas the flavor was still all on the outside of the chicken. My blender was out of operation so I used the ol' micro-plane and a whisk it worked just as good. I will make this dish again and give the meat a full 24 hour marinade."

ENGLSHMAJOR

Jan. 25, 2004

"This recipe was so good! It was easy enough for my boyfriend to make it while I was at work without having to call me asking questions. It was moist and the fruity taste made it delicious. A 10 in m..." See morey book!"