Saturday, March 9, 2013

Recipe #28: Caribbean Jerk Chicken with Fruit Salsa

This recipe came from DH's Grilling Collection Cookbook. It was fantastic! This is in our queue again to make very soon. I do have a picture of this one, but am having issues loading it right now. I will add it, once I can get my computer to cooperate!!

*1 cup plus 2 tblsp of Lawry's Caribbean Jerk Marinade with Papaya juice, divided
*1 can tropical fruit salad (or your favorite fruits), drained
*4 boneless skinless chicken breast halves (about 1 lb)

In a small bowl, combine the fruit and 2 tblsp of marinade. Mix well and refrigerate. In a large sealable plastic bag, combine chicken and 1 cup of marinade. Seal bag. Refrigerate the chicken for at least 30 minutes. When you're ready to cook the chicken, discard the marinade. Grill or broil chicken 10 to 15 minutes (turning halfway through), or until the chicken is no longer pink. Top chicken with fruit salsa.

In addition, I made some rice and served the chicken and fruit salsa over the rice. It was a nice way to round out the meal!