Caribbean Chicken

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Yield: 4 servings


Make the Caribbean Marinade by clicking the link

4 boneless, skinless chicken breasts, about 2 pounds

1-2 Tbsp chopped fresh cilantro for garnish


Add all the ingredients for a marinade into a food processor fitted with a metal blade. Put a clean dish towel over the opening and process until well blended.

Place the chicken in a shallow glass dish. Pour the marinade over the uncooked meat. Turn to coat.

Refrigerate for no more than 12 hours.

About 15 minutes before you are ready to cook the chicken, start the grill on high. Turn the heat down to medium-high and oil the grates with a little Flying Olive Extra Virgin Olive Oil of Choice. Place the chicken breasts on the grill and sear for about 2-3 minutes on the first side. Flip the breasts over and sear the other side for the same amount of time. Turn the burner off on one side and move all the chicken to the unheated side. Continue to cook until done. Depending on the thickness of the chicken, it will probably take 8-10 minutes total.

Take off the heat and place on a plate. Let sit under a loose foil tent for about 10 minutes. Serve with a sprinkle of chopped cilantro, if desired.

Submitted by Barb L.