After a long winter, we’re looking forward to chicken on the grill. This is a good choice with a taste of the Caribbean.
It’s the flavors that bring the Caribbean alive in this recipe: fresh limes and ginger plus allspice, thyme, and sweet Hungarian paprika. Allspice is the popular spice in barbecue sauce and sweet Hungarian paprika is by far our favorite paprika with a with a mild, robust flavor.
The marinade and fruit salsa make this a moist, juicy treat. Whether indoors or out, this is a scrumptious chicken dish.
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 teaspoon sweet Hungarian paprika
1/2 teaspoon allspice
4 chicken breasts
2 1/2 small limes, juiced (you should have at least 2/3 cup juice)
2 tablespoons granulated sugar
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
For the salsa
1 can corn kernels, drained
1 large mango, peeled and diced (see how to dice a mango)
2 thin slices of sweet onion (Vandalia or Walla Walla)
1/2 lime, juiced
1 tablespoon olive oil
1/4 cup fresh cilantro, chopped
salt and pepper to taste
- Use a meat tenderizer to press holes in the chicken. Mix the lime juice, fresh ginger, and vegetable oil together. Pour it over the chicken. Cover and refrigerate for two hours to marinade.
- Mix all the salsa ingredients together. Refrigerate.
- Mix the salt, thyme, paprika, and allspice together. Remove the chicken from the marinade and discard the marinade. Rub the spices into the meat with your fingers.
- Cook the chicken on the grill or stove top. (A portable grill works nicely.) Serve hot with the salsa spooned over the meat.