Caribbean Chicken

Caribbean Chicken
¾ c low sodium soy sauce
2 tsp lime zest, finely minced
3 tbsp fresh lime juice
2 cloves garlic, minced
1 tbsp chili oil

2 tbsp ginger root, minced or grated
1 tbsp honey
¼ c fresh cilantro, chopped
1 lb (four, 4oz pieces) boneless, skinless chicken breast
2 tbsp fresh, raw scallions, finely minced

In a large bowl, combine the soy sauce, lime juice, lime zest, garlic, chili oil, ginger root, honey, and 2 tbsp of your cilantro; mix well. Remove 2 tbsp of mixture and set aside.

Place raw chicken into a large ziploc bag. Carefully pour in mixture. Zip bag securely. Refrigerate 2-4 hours, or overnight.

Fire up the grill! Pre-heat the broiler! – Either method will work.
Broiler: Remove chicken from marinade and place in a baking dish. Discard marinade. Broil chicken, 4-6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, another 4-6 minutes.

Grill: Remove chicken from marinade and place directly onto the grill. Allow chicken to cook 4-6 minutes. Flip chicken breasts and brush with reserved marinade, being mindful not to drip into grill. Allow chicken to cook another 4-6 minutes, until cooked through.

Serve chicken breasts drizzled with any remaining sauce, and topped with chopped fresh scallions and cilantro.


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