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Grilled Caribbean Chicken Breasts

Reviewed: Dec. 20, 2011
Excellent starting recipe. I baked at 350 in some of the marinade for 30 minutes first (because I could marinade for only 1 hour), then grilled 7 min per side on grill, served with orange slices cut into semicircles and placed around the plate. Very pretty. Also, I did not throw away the marinade, but added honey, salt, and a little constarch and brought almost to a boil, using as grilling baste. I cut slots in the breasts as they grilled, to allow the basting to pool and soak in some more. Awesome! Everyone loved it.
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