Island Grilled Chicken w/Mango Salsa

As I mentioned in last month’s recipe post (read here), I love it when Ridgecrest gets to host LifeWay’s trustees. Not only are they some great men and women to hang out with, we get to eat a lot of really great food!

Today’s recipe is another trustee favorite. This was the second year in a row that we have served this entree at the outdoor banquet at Camp Ridgecrest. This chicken (along with the orange ginger shrimp wraps) was a big hit. Hopefully after you try it out at home you will agree!

 

Island Grilled Chicken

  • 8 – 6oz boneless skinless chicken breasts
  • 2 cups Knorr Caribbean Jerk marinade and sauce
  • Marinate chicken breasts in 1 cup of marinade for 36-48 hours
  • Remove chicken from marinade and grill (high heat) for 1-2 minutes on each side
  • Preheat oven to 400F
  • Transfer chicken to a broiler pan and brush both sides with remaining cup of marinade
  • Bake in oven until done (internal temp of 160F)
  • Remove, top with cold mango salsa and serve

Mango Salsa (combine following ingredients and refrigerate 3-4 hours)

  • 2 cups pineapple chunks
  • 2 cups mango chunks
  • 1/2 cup chopped cilantro
  • 1/2 cup diced red onion
  • 1/2 cup lime juice
  • 1/4 cup diced jalapeno

Your Thoughts?

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