This is a print preview of "Caribbean Grilled Chicken" recipe.

Caribbean Grilled Chicken Recipe
by Chef Smith

Caribbean Grilled Chicken

Serve with Pinapple Mango Salsa and Cilantro Rice

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Caribbean
Cook time: Servings: 4

Ingredients

  • 1 tsp allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp chili powder
  • 2 tbsp garlic, minced
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 2 tbsp dried cilantro flakes
  • 1 ½ cup olive oil
  • 4-6 chicken breast, scored

Directions

  1. Mix all dry ingredients in a bowl and add the olive oil. Stir to combine well. Rinse and dry the chicken breast. Using a sharp knife make three shallow diagonal lines on the top side of the chicken breast. Make 3 more diagonal lines running the opposite way. This creates a diamond scored look. Place the chicken in a gallon size Ziploc bag and pour the Jerk marinade in the bag. Seal the bag and refrigerate at least 8 hours or overnight turning often to ensure chicken is completely coated.
  2. Remove the chicken from the refrigerator an hour before cooking. Pour the contents into a 2 quart baking dish and set on the counter and bring to room temperature.
  3. On a preheated grill, place the chicken breast scored side down at a 45 degree angle. Grill 8 minutes and turn at a 45 degree angle in the other direction to create beautiful grill marks. Grill 8 minutes and turn breast over. Grill until the center of the breast reaches 165 degrees or until the center is no longer pink. Serve with Pineapple Mango Salsa on top.