Grilled Caribbean Chicken Breasts
Chicken breasts take a nice long flavorful soak in a Caribbean-style marinade—made with orange, lime, gingerroot and hot pepper sauce—prior to grilling.
4 boneless, skinless chicken breast halves
1/4 cup fresh orange juice
1 teaspoon grated orange peel
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated gingerroot
1 clove garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- In large shallow bowl, mix together orange juice, orange peel, olive oil, lime juice, gingerroot, garlic, 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, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.