Grilled Caribbean Chicken Breasts

Read Reviews (36)

"Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes." — Robyn Webb

Directions

In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
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.
Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
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.

Kitchen-Friendly View

Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

This recipe was so good! It was easy enough for my boyfriend to make it while I was at work without having to call me asking questions. It was moist and the fruity taste made it delicious. A 10 in my book!

—ENGLSHMAJOR

See full review »

Most Helpful Critical Review

May 14, 2007

I made some minor adjustments to encourage the marinade, they are as follows: i increased the hot pepper sauce to a full tsp. i added 1/2 a TBL of honey, 1 TBL balsamic vinegar, the zest of the lime, and ground black pepper. Unfortuantly i did not have enough time to properly marinate the chicken I only had 3 hours I did 2 of them in the fridge and the other one on the counter top. Adding the lime zest was a bad idea the flavor took over, the honey helped to form a crust on the outside of the chicken (i used the Forman grill) but alas the flavor was still all on the outside of the chicken. My blender was out of operation so I used the ol' micro-plane and a whisk it worked just as good. I will make this dish again and give the meat a full 24 hour marinade.

—Grifo

See full review »

45 Ratings

See other versions of this recipe!

Jan 25, 2004

This recipe is great. Not only is it healthy for you, it has lots of flavor. I highly recommend it.

—Holly

See full review »

Jan 25, 2004

The chicken cooked up very moist and good, but we didn't think it was great.

—JWHITWOR

See full review »

Nov 02, 2010

This was a great hit at dinner. I followed the recipe to a T and will definitely make these again. Thanks for sharing :)

—Jennifer

See full review »

Nov 19, 2007

This recipe was wonderful. I felt the quantity was way off though. So I upped the portions to 20 so I could at least make 5 chicken breast halves. I also listened to reviews and added Balsamic Vinegar and honey. Which was ok but I think the vinegar took over the taste. I only had 5-6 hours so I perced the chicken with a fork numberous times so the marinade soaked al the way through faster which worked great. Next time I won't add the vinager and will add about 1 tsp honey and did increase the hot pepper sauce to 1 1/2 T. These portions are for this recipe not the increased portions that I did. Will definatly cook this again!

—Jigger Queen

See full review »

Mar 23, 2009

Oh my gosh!!! This was amazing!!! I did things my own way, which I know people don't like to rate recipes based on that, but tough bananas. I highly recommend this! I used (because it's what I had), orange juice, lemon juice, oregano, oil and tabasco sauce to marinate it in. I dumped everything into a Zip loc bag, shook it up, and froze it. I thawed it today, then cooked on the stove, in the marinade. WOW. It was soooo good. Next time, the ONLY thing I'll change is I'm going to cut up the breasts into about half what they were today so they get a better sticky coating.

—newwife07

See full review »

Nov 05, 2006

We enjoyed this one. Cooked it in the George Foreman too & it came out well. Love the flavour. Not to strong & not too light. We only marinated for 2 hours & it was really good. Love the touch of ginger. Was nice & easy for a quick tasty chicken meal. (as long as you remember to marinate early enough! lol)

—Fell4u

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Grilled Caribbean Chicken

Grilled Chicken with Herbs

Chile Basil Sesame Chicken

Chicken Honey Nut Stir Fry

Mediterranean Chicken

Tropical Chicken Salad

Low Fat Chicken Tostadas

Pasta with Grilled Shrimp and Pineapple Salsa

Orange Glazed Swordfish

Citrus Swordfish With Citrus Salsa

Nutrition

Calories
60 kcal
3%

Carbohydrates
1.8 g
< 1%

Cholesterol
17 mg
6%

Fat
2.7 g
4%

Fiber
0.1 g
< 1%

Protein
7 g
14%

Sodium
25 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Caribbean Chicken Breasts

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 60
Calories from Fat: 24

% Daily Value *
Total Fat 2.7g 4 %
** Saturated Fat 0.4g 2 %
** Cholesterol 17mg 6 %
Sodium 25mg < 1 %
Potassium 106mg 3 %
Total Carbohydrates 1.8g < 1 %
** Dietary Fiber 0.1g < 1 %
Protein 7g 14 %
** Sugars 0.9g
Vitamin A < 1 %
Vitamin C 12 %
Calcium < 1 %
** Iron 3 %
** Thiamin 3 %
** Niacin 36 %
** Vitamin B6 11 %
Magnesium 4 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.