Caribbean Chicken With Avocado Relish

Course : Grilling
Serves: 6
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3 1/2 pounds boneless -- skinless chicken breasts - split and trimmed (12 small pieces or 6 large pieces)
3 clove garlic
3 medium oranges
1 cup peanut oil
1 can chipotle peppers in adobo sauce -- (7oz)
1 cup loosely packed cilantro leaves
-----avocado relish-----
1 large tomato concasee
2 medium avocados peeled and pitted, cut into 1/4 inch dice
1/2 small lime
1/2 small orange
1 small onion - minced
1 clove garlic - minced
3 medium scallions - thinly sliced
1 small jalapeno chile - seeded and minced
2 tablespoons minced cilantro
1/8 teaspoon hot red-pepper sauce
1/8 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon pepper to taste
3 small plantains or bananas
2 tablespoons vegetable oil

Preparation / Directions:

For the marinade: peel the garlic and put in processor work bow l fitted with metal blade; squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a non-reactive bowl; rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. For the relish: put tomato and avocado in medium bowl; squeeze in 1 tbsp lime and 2 tbsp orange juice; add remaining ingredients; mix well and set aside. (May be covered and refrigerated up to 2 hours). Remove breasts from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about 6 minutes. Peel plantains and halve lengthwise; oil lightly and grill, turning once, until marked by grill surface, about 2 minutes. Transfer 2 pieces of chicken and 1/2 plantain to serving plate; spoon 1/4 cup relish along side chicken. Serve immediately.

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