Spice up your grilling with this tropical chicken recipe.
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Diet Recipe Index. Also check out my
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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
