Ingredients
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4
-
1/2
-
1
-
1
-
1/4
-
1/4
-
2 1/2
-
-
-
-
-
-
-
-
Directions
Caribbean Chicken,I received this recipe from a coworker during a recipe swap. Excellent dish! used skinless/boneless thighs. I would suggest doubling the recipe because the leftovers were fantastic too! Definitely a keeper!,Wow, I really enjoyed the flavors of this. I marinated my chicken for about 2 hours, grilled it on medium heat and it was juicy in the middle and had a really nice tangy flavor to it, almost a lemony flavor. I followed the recipe as written, except had no curry so added a little red pepper. And I didn’t save any marinade for dipping – it only made just over 1/2 cup. Next time I might double the marinade and save 1/2 of it for dipping, but really the flavors are good enough that you don’t need to dip the chicken. I might add a bit more hot pepper sauce next time just for more bite (or buy some curry). Definitely a keeper.,I received this recipe from a coworker during a recipe swap. Excellent dish! used skinless/boneless thighs. I would suggest doubling the recipe because the leftovers were fantastic too! Definitely a keeper!
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Steps
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1
Done
|
Mix All Ingredients. Take 1/2 Cup of Marinade and Put It Aside to Use at the Table as a Cold Sauce. Put the Chicken in the Marinade and Refrigerate For About 1-3 Hours. Cook Chicken on Barbecue Until Done. |
|
2
Done
|
Serve Over Rice and Peas. |
