Caribbean Grilled Chicken Breast Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or slice horizontally to an even thickness about 1–1.25 cm (3/4 inch) so they cook evenly.

Combine marinade

In a large bowl or a zip-top bag, whisk together 60 ml lime juice, 60 ml orange juice, 3 tbs olive oil, 1 tbs soy sauce, 1 tbs light brown sugar, 3 minced garlic cloves, 1 tsp grated ginger, 1/2 seeded and finely chopped scotch bonnet (or habanero) pepper, 1 tbs chopped fresh thyme, 1/2 tsp ground allspice, 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until sugar is dissolved and mixture is homogeneous.

Marinate chicken

Add the chicken breasts to the bowl or bag, making sure each piece is coated. Press out excess air if using a bag, seal, and refrigerate for at least 1 hour and up to 8 hours. Turn the bag or stir the chicken halfway through to redistribute the marinade. (Do not marinate more than 8 hours for citrus-based marinades to avoid mushy texture.)

Bring the marinated chicken to near room temperature for 20–30 minutes before grilling. Preheat a gas or charcoal grill to medium-high heat (about 200–230°C / 400–450°F). Oil the grill grates well or brush the chicken lightly with 1 tsp extra virgin olive oil to prevent sticking.

Remove excess marinade from the chicken (shake off, or let drip) and place breasts on the hottest part of the grill. Grill with the lid closed where possible. Cook for 4–6 minutes on the first side without moving, until well-marked and easy to lift. Flip and grill 4–6 minutes more, or until internal temperature reaches 74°C (165°F) at the thickest part. Thinner breasts will take less time — check at 3–4 minutes per side.

If the exterior is charring too quickly before the center reaches temperature, move the breasts to a cooler part of the grill or reduce heat and close the lid to finish cooking more gently.

Once cooked, transfer the chicken to a clean plate or cutting board and tent loosely with foil. Rest for 5 minutes to allow juices to redistribute.

Brush any juices that collected on the resting board over the chicken, and sprinkle with 2 tbs chopped cilantro or parsley. Serve each breast with a lime wedge for squeezing over the top.

Recommended accompaniments: rice and peas, grilled pineapple, or a crisp green salad to complement the bright, spicy Caribbean flavors.