Friday, June 14, 2013

Caribbean Grilled Chicken

Here's a boldly flavored marinade/BBQ sauce. Most of the sauce is used to marinate the chicken. It's a quick marinade so you don't need to think far ahead to make this on a summer night. The rest of the sauce is drizzled on the cooked chicken.

You can use all lime juice, or substitute some lemon or orange juice for some of the lime juice.

Caribbean Grilled Chicken
(serves 4, costs $9.35)

¼ cup chopped fresh basil
2 Tablespoon grated or minced fresh ginger
¼ cup fresh lime juice or ½ lime and ½ lemon, or orange juice
¼ cup oil
2 Tablespoon brown sugar
¼ cup soy sauce
2-3 teaspoons Siracha or Asian chile sauce
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 to 1 ¼ pounds boneless chicken breast or thighs

Combine all the ingredients except the chicken in a 2 cup measuring cup. Mix well to dissolve the sugar. If the chicken breasts are thick, cut into 2 thinner pieces by slicing the breast in ½ horizontally. This increases the amount of marinade in contact with the chicken and speeds grilling. Place the chicken in a glass dish or plastic bag. Pour on ⅔'s of the sauce, reserving the remaining sauce to serve with the cooked chicken. Marinate the chicken for 15-30 minutes, and no longer than 1 hour (the lime juice will make the chicken mushy). While the chicken is marinating, heat up the grill on high. Just before placing the chicken on the grill, reduce the heat to medium. Grill the chicken about 5 minutes per side. Serve with remaining sauce.

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