Grilled Caribbean Chicken

I found this recipe this weekend and I can't wait to try it! If anyone decides to try it - let me know how it turns out for you.

Grilled Caribbean Chicken

1/4 cup freshly squeezed orange juice
1 teaspoons grated orange zest
1 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated ginger root
1 clove garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarsely ground black pepper
4 chicken breasts halves (3-ounce each), boneless and skinless

In a large bowl or resealable plastic bag, combine orange juice, orange zest, lemon juice, olive oil, ginger, garlic, chili sauce and oregano , add the chicken. Cover and marinate in refrigerator for 3 hours or overnight.

When you’re ready to cook, remove chicken from marinade. Sprinkle chicken with salt and pepper. Place chicken on prepared grill and proceed as follows:
For Charcoal Grill: When coals are ready, spread over the edge of the hearth (24 “round) and keep a spray bottle near the fire to extinguish the flames. Turn the chicken often and do not let burn. Boobs take about 25 minutes or until a meat thermometer registers an internal temperature of 165 aa ° F (juices will run clear when cut with a knife). Do not close the lid.
Gas BBQ (because it can maintain a hot fire, without closing the lid): Place the cooked chicken to the hot grill. Covered barbecue with a lid, open any vents, and bake about 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip a knife), turning several times during the barbecue.

I'm sure you could also pan fry or bake this recipe and it would still be delicious!

4 servings
Per Serving – 6.5 fat grams, 192 calories, 5 WW points

Happy Fitness!
-Jenn