Grilled Chicken with Mango Coconut and Cilantro
One of the best parts about summer is cooking over an open flame. This recipe is loaded with fresh Caribbean ingredients such as mango, coconut milk, ginger, honey, limes, fresh herbs and black pepper to make a sensational infusion for grilled chicken. It is the ideal meal for summer barbeques in the park or get-togethers in your back yard.
Enjoy with any healthy side dish such as coconut cilantro brown rice or lime and cilantro quinoa and a fresh salad. You can also serve this fabulous marinated grilled chicken stuffed inside a tortilla with fresco cheese and mango salsa. To reduce carbohydrates, omit the grains or tortillas and serve with a large fresh salad on the side.
Remember, the secret to the perfect Caribbean grilled chicken is in the marinade, make sure to use fresh wholesome ingredients. Enjoy!
- 6 chicken breasts (boneless, about 6 pounds)
- 2 large mangos, diced
- 1 1/2 cup cilantro, chopped
- 4 scallions or green onions
- 1 Caribbean red pepper or Scotch Bonnet peppers, seeded
- 3 fresh sprigs thyme
- 2 tablespoons fresh ginger, grated
- 7-8 cloves garlic, minced
- 4 limes, juiced
- 2 cups coconut milk
- 4 tablespoons extra virgin olive oil
- 4 tablespoons raw honey
- 2 cups water (divided; half for cooking chicken and half for marinade)
- 1 teaspoon sea salt, to taste
- Oil for grilling
- In a blender or food processor add cilantro, scallions or onions, Caribbean red pepper, thyme, ginger, garlic, lime juice, coconut milk, olive oil, honey, half the water and salt to taste. Blend until mixture is smooth and creamy.
- Wash the chicken pieces then pat dry. Put the chicken pieces in a bowl. Pour half of the marinade over the chicken. Mix well to coat all parts of the chicken breasts. Cover and place in the refrigerator to marinate for at least 2 hours. However, the chicken is best if you marinate it overnight. Save the other half of marinade for cooking.
- Lightly oil and heat a grill to about 375° to 400°F.
- Place the remaining marinade in a metal bowl and set by the grill to heat up.
- Place the chicken on the grill with a low flame underneath. If you have more than one burner on your grill, the side flames should be set higher. Cook for about 20-25 minutes. Do not forget to turn the chicken so they cook evenly. Baste the chicken during the last 5 minutes of grilling to prevent it from drying out. Basting also adds more flavors and an amazing caramelized texture.
- Do not use the seeds of the Caribbean red pepper or the Scotch Bonnet peppers. The heat level will be unbearable to most people’s taste buds.
- Also, remember to wash your hands with soap and water immediately after cutting the peppers.
- Grills can vary quite a bit. Make sure to check your chicken often to prevent burning.
- Food processor or blender
- Large bowl
- Metal bowl
- Outdoor grill