Caribbean Chicken Recipe


Course: Entrée

Cuisine: Caribbean
Type: Healthy, Low Fat
Yield: 4 servings
Prep time: 10 minutes (plus 2-hour marination)
Cook time: 15 minutes

This marinade – which has a little bit of heat blended with just the right amount of sweet, savory, and aromatic spices – is absolutely fabulous for summer meals. Just the thought of this Carribean dish evokes images of tropical beaches, cool ocean breezes, and icy rum-infused cocktails (we’ll save those for another recipe!). Since it isn’t weighed down by heavy ingredients, this island indulgence is guilt-free and easy to prepare.


  • 4 (4 ounce) boneless, skinless chicken breasts or thighs

For the Marinade:

  • 4 medium green onions, sliced
  • 1-2 jalapeno chilis, seeded and chopped (for additional heat, leave seeds in)
  • 13 cup lemon juice
  • 14 cup honey, warmed slightly to soften
  • 2 teaspoons dried thyme
  • 2 teaspoons olive oil
  • 14 teaspoon ground allspice
  • 14 teaspoon ground nutmeg
  • Salt and pepper to taste


  1. Add marinade ingredients in a bowl and whisk to combine. Place chicken in a shallow dish or resealable plastic bag.
  2. Pour marinade over chicken and turn to coat. Cover and refrigerate at least 2 hours.
  3. Prep your grill or heavy flat-bottom skillet to medium-high heat.
  4. Remove chicken from marinade and place on grill or skillet. (Use a non-stick skillet or add olive oil to skillet prior to cooking chicken.)
  5. Cover and cook for 6-7 minutes per side or until internal temperature has reached 165 degrees Fahrenheit.
  6. Baste with marinade during cooking, but discard any remaining marinade before serving.