Yum!!! Not having tried every marinade out there, perhaps I'm not the one to have the ultimate opinion here, but we really enjoyed this chicken. Doubled the recipe, so used juice of one small lime, which was just a tad extra compared to the recipe once it was doubled. Pounded the chicken breasts out in a plastic bag prior to grilling in order to produce a more even thickness for cooking purposes. The chicken cooked up lovely on the grill, not charring overly before reaching a nice, just barely cooked, tender, fork-tender texture. Only marinated the chicken for 30 minutes, but it still produced a nice flavor. Will be curious to see how this recipe tastes after both marinating overnight, and freezing the chicken with the marinade in a freezer bag. Also, garnish of toasted coconut? Used grill wok to grill some onions, green peppers, and pineapple chunks on the side. Served chicken and grilled pineapple-mixture alongside Tropical Salad with Pineapple Vinaigrette from this site (and my husband liked that as well, even knowing that we skipped the bacon!). Also tried a tropical soup, but only two of us liked the soup. The chicken and salad, though, were enough enjoyment for all! Thanks, Tina B! I've already catalogued this recipe in my cookbook. I plan to make it often - both in the summer when grilling is the rage, and in the winter when I just need a sense of an island getaway for a moment (hey, I have a good bit of fun pretending..... life's more fun that way!)!
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Yum!!! Not having tried every marinade out there, perhaps I'm not the one to have the...