Friday, May 04, 2007

Caribbean Grilled Chicken

1 limed, juiced
1 TBS apple cider vinegar
1/4 cup Dole Peach Orange Mango Juice
1/2 cup white wine
1/4 cup honey
1 1/2 TSP salt
1 TSP pepper
1 TBS chili powder
1 1/2 TSP onion powder
1 1/2 TSP garlic powder
1 TBS paprika
1/2 TSP ground cumin
1 TSP ground ginger
1 pinch red pepper flakes
3 TBS olive or canola oil
6 boneless, skinless chicken breasts

1. Whisk together lime juice, vinegar, fruit juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chili powder, onion powder, garlic powder, paprika, cumin, ginger, red pepper flakes, cayenne, and olive oils; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator for 24 hours.

2. Preheat an outdoor grill for medium heat and lightly oil grate. (I use a Foreman Grill sometimes!)

3. Remove chicken from marinade and shake off excess. Use remaining marinade to baste chicken on grill. Cook chicken on preheated grill approximately 5 to 7 minutes per side, or until juices run clear and there is no signs of pink in the meat.

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