Caribbean Delight
Submitted by happyzhangbo
Grilled chicken breasts marinated in a tangy curry-lime sauce with vinegar, garlic, and cayenne. Bold Caribbean flavors with easy prep and just 15 minutes on the grill.
YIELD
4 servingsPREP
9 minCOOK
15 minREADY
25 minWeeknight grilling doesn’t get much easier or more flavorful than this.
Chicken breasts soak in a punchy marinade of curry powder, fresh lime juice, vinegar, garlic, and a kick of cayenne, then hit the grill for a quick sear.
The marinade is sweet, sour, spicy, and savory all at once, coating each piece in deep Caribbean flavor.
Two hours of marinating is all it takes, and the actual grilling is done in 15 minutes or less.
Pro Tips
- Marinate for at least 2 hours, but don’t go past overnight. The vinegar and lime juice will start to break down the chicken texture if left too long.
- Discard the marinade after removing the chicken. It’s been in contact with raw poultry and shouldn’t be used as a sauce unless you boil it thoroughly first.
- Let the chicken rest for 5 minutes after grilling before slicing. This lets the juices redistribute so every bite stays moist.
Variations
- Serve sliced over coconut rice with mango salsa for a complete island plate.
- Thread the chicken onto skewers with pineapple chunks and bell pepper for Caribbean kabobs.
- Swap chicken breasts for boneless thighs. They’re more forgiving on the grill and stay juicier.
Ingredients
Directions
In a small saucepan, sauté onion and garlic in butter until tender.
Stir in vinegar, lime juice, sugar, curry powder, salt and cayenne pepper.
Place chicken in a large resealable plastic bag or glass 13-in. x 9-in. x 2-in. baking dish ; cover with sauce.
Cover or close bag and refrigerate at least 2 hours. Drain, discarding marinade.
Grill chicken, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.
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