1 clove garlic, minced
1/4 cup fresh orange juice
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated orange peel
1 teaspoon grated ginger root
1/2 teaspoon oregano
1/4 teaspoon hot pepper sauce
4 boneless, skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper


1. In large shallow bowl, mix together garlic, orange juice, olive oil, lime juice, orange peel, ginger, garlic, oregano and hot pepper sauce. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
2. Remove chicken from marinade and sprinkle with salt and pepper. Place on prepared grill about 6 inches from heat. (Chicken may also be broiled, if desired.) Grill, turning, about until fork can be inserted in chicken with ease and juices run clear, about 10 minutes.
Due to the acid in the following marinade it is important to the chicken and marinade in glass, ceramic or stainless-steel container. Aluminum should not be used as it can react with the acid.
Grilled Caribbean Chicken
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