Recipe by Robyn Webb
"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."
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fresh orange juice
fresh lime juice
minced fresh ginger root
hot pepper sauce
chopped fresh oregano
skinless, boneless chicken breasts
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!
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.
This recipe is great. Not only is it healthy for you, it has lots of flavor. I highly recommend it.
The chicken cooked up very moist and good, but we didn't think it was great.
This was a great hit at dinner. I followed the recipe to a T and will definitely make these again. Thanks for sharing :)
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.
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!
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)
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Caribbean Chicken Breasts
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 24
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