Grilled Caribbean Chicken Breasts

A spicy orange-ginger soak infuses chicken with a hot and sweet essence.

Rated 4 from 46 votes

1/4 cup fresh orange juice

1 teaspoon orange zest

1 tablespoon olive oil

1 tablespoon fresh lime juice

1 teaspoon minced fresh ginger root

2 cloves garlic, minced

1/4 teaspoon hot pepper sauce

1/2 teaspoon chopped fresh oregano

1 1/2 skinless, boneless chicken breasts

In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.

Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.

Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.

Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Grilled Caribbean Chicken Breasts

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Instructions

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