Saturday, May 19, 2012

Caribbean Marinated Chicken Breasts by Peg Cochran

With warmer weather on the horizon, it's great to have some quick grilling recipes on hand--the kind that let you kick back and relax while your grill is doing all the work!  This is a very flavorful but low calorie recipe my character, Gigi Fitzgerald, from my Gourmet De-Lite series, would totally approve of!

2 boneless, skinless chicken breasts
2 cloves garlic, peeled
juice of 2 limes
2 jalapenos, choppped
1 TBL ground coriander
1 tsp. salt
Several grindings of black pepper
1 TBL olive oil

Place all of the ingredients, except the chicken breasts, into your blender or food processor.  Process until   smooth.
Cut chicken breasts in half horizontally (it helps if they are a teeny bit frozen).

Place breasts and marinade in zip lock plastic bag.  Let marinate in fridge for half an hour to two hours.  The longer, the more flavor you'll have.

Heat grill to medium.  Remove chicken from marinade and place on grill.  Grill approximately five minutes per side.

(Meanwhile, kick back with a book and a glass of wine).

Enjoy grilled chicken breasts with a salad (Greek quinoa salad shown here.)


  1. Yum! Quick and easy. Now if it would only get warm enough up her in the North to grill outside. (I once house-sat at a place that had a grill built into the kitchen--I used that about every other day!)

  2. When my stepson came for Christmas he put his boots on, tromped through the snow on the deck and grilled steaks! It was such fun!

  3. Peg, I don't think I've ever used coriander. THis recipe looks so easy! Thanks


  4. Chicken breasts have been a favorite of mine for a long time. I usually make them with lemon. Sometimes with cumin. Never with lime and coriander. Must try!

    ~ Krista