| Total: | 8 hr 30 min |
| Prep: | 10 min |
| Inactive: | 8 hr |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon allspice
- 1/4 cup red onion, chopped
- 1/2 cup green onions, chopped
- 2 tablespoons extra-virgin olive oil
- 1/4 cup orange juice, fresh
- 1 tablespoon lime zest
- 2 tablespoons soy sauce
- 2 tablespoons freshly chopped thyme leaves
- 2 tablespoons jalapeno, seeded, diced
- 2 teaspoons freshly grated or chopped ginger
- 1 clove garlic
- Salt and pepper
- 4 chicken breasts, bone and skin on
- Lime wedges
Instructions
- Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 509 |
| Total Fat | 37 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 38 g |
| Cholesterol | 147 mg |
| Sodium | 603 mg |
Reviews
Love the ingredients for the marinated
YUM! We loved this. My husband on the Kaufman diet currently, so swapped soy sauce for coconut aminos. We cooked it completely on the grill instead of finishing off in oven
Wow! What a hit this was! From the ingredients, I wasn’t expecting the kick this dish had. It was just enough to let you know it was there. I added extra marinade before putting it in the oven as well. Definitely a keeper!
My husband and I absolutely loved it ! Didn’t let it marinate for 4-8 hours as instructed in the recipe (we let it marinade for about an hour) and it was still flavorful and delicious !
I like it
Like many posters have said the marinade did not give a lot of flavor to the chicken. One thing you can try is cramming some of the marinade between the skin and the chicken breast, that helped. I don’t have a food processor but pulsed it on Chop in the blender, worked great. I marinaded overnight, still not a lot of flavor and not spicy. It also needs to cook WAY more than 13 minutes in the oven. I would say grill at least 5 minutes per side and it will need to go 25-30 min. in the oven because the meat is bone-in, (and usually thick). I think if you made some extra and kept it away from the raw chicken and used it as a sauce it would be good. You could use two whole jalapeños or some serranos to kick it up in the spice dept. Overall it was a lot of work for not a lot of flavor.
This is an easy and delicious recipe—-just plan ahead for the marinade time. I added a 1/2 cup of coconut milk and substituted one tblsp of the jalapeno with a 1/2 tsp of scotch bonnet pepper for a little extra “kiss of the Caribbean”. We served it with yellow rice with sofrito and pidgeon peas. Home-made sangria to boot—
I followed the recipe to the T, marinaded the chicken for 6 hours, cooked it according to recipe. The chicken had no flavor at all. It would of tasted better with some simple jerk seasoning. Will not make again.
Everyone loved it. Was very easy to make and was very delicious. I did use more jalapeno though and lime juice. I also cut up some onions and bell peppers and put under the chicken and just baked it all together! I will definitely cook this many more times.
My husband was groaning over the chicken. I was impressed. I marinated 19 hours. I could only find chicken thighs instead. Cost about $5.00 for three adult portions. I didn’t bother taking the lime skin, I used the juice instead. I oven baked 375 for 50 minutes. It was very good and healthy. Must try.