Caribbean Chicken Recipe -
Caribbean Chicken Recipe
  • READY IN 45 mins

Caribbean Chicken

Recipe by  

"Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  2. In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
  3. Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2003

Delicious! Moist and flavorful. As DH said, this recipe goes on the keeper list! I followed the directions for the most part, although I omitted the parchment paper and the mango hot sauce.

Most Helpful Critical Review
Aug 01, 2008

The flavors were really tasty. I used a Mango-Ginger habanero sauce - Love this sauce. The only complaint we had with this recipe is that the bread coating got really, really mushy. Next time, I think I'll just marinate the chicken in the Duck Sauce/Hot Sauce combination and bake it and skip the bread crumbs.


36 Ratings

Jul 25, 2006

Yum! I cooked on 350 for 1 hour, turning at the half hour and only adding a 1/4 cup more grapefruit juice since someone said their was too much of it. I used 4 small nectarines. The nectarines were INCREDIBLE in this. I couldn't find hot mango SAUCE, so I used hot mango CHUTNEY, in the same amount. This is really good, and pretty easy to make. But, VERY spicy.

Jul 11, 2008

I have cooked this several times and noticed that the thinner the chicken the juicier it turns out.

Aug 09, 2006

I was only mildly impressed by this dish until I tried a bite with the nectarine (In season). It really made the dish; I am making it with double or triple the amount of fruit called for. It smells really outstanding, but be prepared for messy preparation!

Jun 10, 2005

This recipe was fantastic. It was a bit on the too spicy side for myself, but my husband and his coworker had no problem gobbling it up. Will definately make it again, but with a little less hotness. I made the recipe for 8.

Oct 08, 2009

So moist! I actually marinated the chicken in a duck sauce (no marinara, so I subbed more duck) and pineapple (no grapefruit either!) juice mixture, then baked the entire thing without using the bread crumbs due to other commenters' posts about mushiness. I mixed the spices and sprinkled them on top, then used mango (no nectarines!) around the sides. Definitely moist and scrumptious! Only thing I'll change is to halve the pepper next time, but otherwise, totally FIVE STARS! Made with a steamed cauliflower/broccoli mix and some cheesy broccoli rice for something bland-ish to go with the spicy chicken. Amazing!

Jun 22, 2003

This was excellent. The chicken came out so tender. Definately will make again!


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  • Calories
  • 319 kcal
  • 16%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 1239 mg
  • 50%

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

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