Caribbean Spice Islands Marinated Chicken by Clean Eating
photo by FLKeysJen
- Ready In:
- 3⁄4 cup 100% coconut water (such as O.N.E. or Zico)
- 1⁄2 cup 100% fresh orange juice
- 3 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh ginger, chopped
- 1 lime, zested and juiced
- 1 1⁄2 teaspoons allspice
- 1 hot pepper, minced (optional) or 3 dashes hot pepper sauce (optional)
- 4 boneless skinless chicken breasts (4-6 oz. each breast)
- 1⁄2 teaspoon olive oil
- sea salt, to taste
- fresh ground black pepper, to taste
- 2 2 cups mangoes or 2 cups papayas, diced
PREP & FREEZE:
- In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade and place into a small resealable plastic bag or container and freeze.
- Place chicken in a large resealable plastic bag, pouring in remaining 3/4 cup marinade. Press out excess air while sealing bag tightly, then store flat in freezer. (Marinated chicken may be frozen for 3-4 months.).
24 HOURS BEFORE EATING:
- Remove bags of marinated chicken and reserved marinade from freezer, placing them on a tray (to catch any liquid that may drain off while defrosting). Leave tray in fridge, allowing chicken and marinade to defrost overnight or for about 24 hours. (Raw, marinated chciken may be kept refrigerated for an additional 24 hours after it has completely defrosted.).
- Once chicken has completely defrosted, preheat oven to 400 degrees Fahrenheit.
- Heat a saute pan over high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag.
- Sear chicken for 2-3 minutes and flip breasts.
- Season cooked side with salt and black pepper, while searing bottom for an additional 2-3 minutes.
- Remove chicken from pan, place on a parchment-lined baking sheet and put in oven. Roast for 10-12 minutes, or until chicken is fully cooked throughout (no longer pink in the middle -- internal temperature of 165 degrees Fahrenheit).
- While chicken bakes, add thawed 1/4 cup reserved marinade to tropical fruit in a medium bowl and mix. Cover and refrigerate until chicken is ready.
- Serve chicken (4 oz.) with a dollop of fruit mixture (1/2 cup fruit).
Questions & Replies
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When I pulled the fruit out of the refrigerator and was about to add the reserved marinate, I begin having my doubts. I thought this part of the recipe was going way out of my comfort zone. What was I doing putting garlic and hot peppers onto fruit!! But let me say, it brings out a nice combination of flavors. The chicken was moist and tender, with a lot of flavor and heat from the haberno that I used. Harvest Bay was the brand of coconut water that I used. This recipe is well worth the time it takes to make. I think you could use 6-8 chicken breasts and not increase the marinade. Just make sure you turn the bag a couple of times while it marinates in the refrigerator. I will make this one again!! Made during * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*
We really enjoyed this healthy chicken recipe. I loved the marinade flavor, although I might cut back a smidge on the allspice next time. I served this over brown rice and had a green salad. It was really yummy. I also love that most of the work can be done on another day, only having to take it out of the freezer later. Thank you!
This was a great way to use up the coconut water, orange juice and pineapple I had left from ZWT7. I didn't freeze as in the directions but I marinated the chicken in the fridge from early morning till dinner time. It came out lushious, moist and delicious. Served with ginger rice and fresh asparagus this was a real treat that everyone loved tonight. It came together very quickly but tasted like I had worked on it for a long time.
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