Grilled Caribbean Chicken Breasts

Submitted by: Robyn Webb
Rated: 4 out of 5 by 10 members
Yields: 6 servings

 "A spicy orange-ginger soak infuses chicken with a hot and sweet essence."


1/4 cup fresh Alta Dena orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root 2 cloves garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon chopped fresh oregano
1 1/2 skinless, boneless chicken breasts


 1. In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
2. Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
3. Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
4. Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.


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