Grilled Caribbean Chicken
Poultry Recipe - Chicken Recipe


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns


Follow What's Cooking America on Facebook


Spice up your grilling with this tropical chicken recipe.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
 


Shop What's Cooking America - Check out What's Cooking America's large selection of smoking and barbecue equipment: Electric Smokers, Barbecues, Barbecue Accessories, Smoker Bisquettes, and Linda's favorite Super-Fast Thermapen Thermometer.




Grilled Caribbean Chicken Recipe

Recipe Type: Poultry, Oranges, Chicken
Cuisine: Caribbean
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min


Ingredients:

1/4 cup freshly-squeezed orange juice
1 teaspoons grated orange zest
1 tablespoons freshly-squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated ginger root
1 clove garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper
4 chicken breasts halves (3-ounce each), boneless and skinless*

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.


Preparation:

In a large shallow bowl or a resealable plastic bag, combine orange juice, orange zest, lime juice, olive oil, ginger, garlic, hot pepper sauce, and oregano; add chicken. Cover and marinate in the refrigerator 3 hours or overnight.

When ready to cook, remove chicken from marinade. Sprinkle chicken with coarse salt and pepper. Place chicken on prepared Barbecue grill and proceed as follows:

For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.

For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife);turning several times during barbecuing.

This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Makes 4 servings

Grilled Caribbean Chicken - Nutritional Information

I cannot guarantee the accuracy of the below information. All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new fitness regimen.

Item Amount Fat Grams Carbohydrate Grams Calories WW Points
orange juice 1/4 cup .1 6.2 27.6 1.6
lime juice 1 tablespoon 0 1.4 20 .9
olive oil 1 tablespoon 14 14 120 4
chicken breasts halves, boneless & skinless 4  halves 12 0 568 13
garlic 1 clove 0 1 5 .6
Recipe Totals 26.1 22.6 740.6 20
           

Recipe makes 4 servings.

Per Serving - 6.5 fat grams, 5.6 carbohydrate grams, 185 calories, 5 WW points