Caribbean Chicken

We had Blackened Barramundi with our first round of Yellow Rice and so I didn't necessarily want to have Blackened Chicken with our leftovers, but I also thought it would be nice to have something with a Latin flavor. This Caribbean Chicken fit the bill nicely. It was a great way to use up the half a lime in the refrigerator along with some of the ginger and lemon "herb" tubes. Here's my adaptation, although I didn't actually measure the ingredients.

Caribbean Chicken

• 1/4 cup orange juice
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon orange or lime or lemon zest
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon oregano
• 1/4 teaspoon hot sauce
• 2 chicken breasts

Combine everything but the chicken for a marinade, then add the chicken breast. After marinating (I didn't prepare in advance and so only did this step for 10-15 minutes, but 2 hours to overnight would be better.) 

Remove from marinade and grill, broil or sauté until the chicken is cooked through. (Because I didn't marinate it for long, after browning the chicken on both sides I poured the marinade in the pan; that worked well.)

Serve warm with Arroz Amarillo.