The marinade for this grilled Caribbean chicken gives it flair. It soaks into the meat, the citrus tenderizing the chicken breast, a slight bit of canola oil carries the flavors of the spices into the meat and keep the chicken breast from sticking to the grill. A few hours of marinade time, a few minutes on the grill and you have a tasty, healthy dinner.

Gather up your ingredients.

To a blender add all ingredients except chicken.  Blend until smooth.

Set one half cup of marinade aside.

To a large plastic baggie, add the chicken breast and remaining marinade.

Marinate 6-8 hours. If you are home while it’s marinating, go ahead and rotate the bag, squishing the marinade all around to cover all the different spots. If you are at work all day, thinking about your marinating chicken, give it a few squishes when you get home. I like to take the chicken out of the fridge when I get home, give it a few squishes and set it on the counter to warm a tiny bit while I grease and preheat the grill.

Use nonstick grill spray or rub some oil on the grates of a grill, heat to medium.  Drain the chicken and add to the grill, discard the marinade.

Cook on the grill for 4-6 minutes each side, basting the chicken with the reserved marinade.  This chicken is cut thin and will cook very quickly so don’t overcook it or it will become dry. Chicken is done when internal temperature of the thickest part reaches 165 degrees.

Let the chicken rest for about 10 minutes before slicing into to so the juices distribute evenly. Enjoy!

Grilled Caribbean chicken will stay fresh in a refrigerated, sealed container for up to 4 days.

If you love grilling and using marinades, try my grilled buttermilk chicken tenders and grilled marinated flank steak.

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