Caribbean Grilled Chicken Recipe

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Serve with Pinapple Mango Salsa and Cilantro Rice

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Cook time:
Servings: 4-6
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Ingredients

Cost per serving $3.12 view details

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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 265g
Recipe makes 4 servings
Calories 1034  
Calories from Fat 865 84%
Total Fat 97.55g 122%
Saturated Fat 16.01g 64%
Trans Fat 0.21g  
Cholesterol 111mg 37%
Sodium 1284mg 54%
Potassium 474mg 14%
Total Carbs 3.86g 1%
Dietary Fiber 1.2g 4%
Sugars 0.33g 0%
Protein 36.99g 59%
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