Grilling season is not over yet! I had some chicken breasts that I decided to grill last weekend and I have not done too much Caribbean style grilling lightly, so I thought I'd go that route. I do not get paid to advertise for McCormick spices, but I have to tell you, I love McCormick Caribbean Jerk Seasoning. I always create my own spice rubs, but I have not put together my own jerk seasoning yet – the reason being that I just love the McCormick blend so darned much.
I Mulled over how I was going to marinate my chicken, and I thought: What could I use as a base to provide some interesting layers of flavor? Then it came to me: Coca-Cola! I've never cooked with Coca-Cola before. I went to my word processor and started making a list of the things I thought should be included in a Caribbean marinade. I then followed my own instructions for the recipe, and the results were VERY pleasing!
6 skinless & boneless chicken breasts
1 cup fresh squeezed orange juice
1/3 cup fresh squeezed lime juice
1/2 cup olive oil
1 bottle or can (12 oz.) Coca-Cola Classic
6 tbsp. green onion, finely chopped
2 cloves minced garlic
2 tbsp. McCormick Caribbean Jerk Seasoning
2 tbsp. dried parsley flakes
1 tbsp. brown sugar
1 tsp. course ground black pepper
In a large bowl or casserole, mix the orange juice, the lime juice, the olive oil, the Coca-Cola Classic, the garlic, the parsley flakes, the brown sugar, 1 tbsp. of the McCormick Caribbean Jerk Seasoning and 2 tbsp. of the chopped green onion. (Set aside the other tbsp. Of the jerk seasoning and 4 tbsp. Of the chopped green onion to use later.) After the ingredients in the bowl are blended well, add the chicken breasts and swish them around in the marinade a little bit. Cover and refrigerate for a minimum of an hour – all day if possible. When grilling the chicken (preferably on a charcoal grill), sprinkle each side with the remaining jerk seasoning. After flipping the chicken for the last time, sprinkle the remaining chopped green onions over chicken. This chicken tastes great on its own or topped with my Caribbean mango salsa. (See recipe below.)
CARIBBEAN MANGO SALSA
2/3 cup chopped mango
2 tbsp. fresh squeezed lime juice
2 tbsp. fresh squeezed orange juice
4 rounded tsp. jalapeño peppers (with most of the seeds and membranes removed), very finely chopped.
4 rounded tsp. finely chopped red onions.
2 rounded tsp. finely chopped red bell peppers.
2 rounded tsp. finely chopped green bell peppers.
1 tsp. dried parsley flakes
1/2 tsp. Lawry's seasoned pepper
Mix all ingredients well and refrigerate for an hour or more before
Copyright © 2007 Lee Griffith. All rights reserved.