Caribbean chicken with pineapple-lime salsa
0
- Prep Time5 min
- Total Time5 min
- Makes4 servings
Ingredients
1 tsp allspice
1 tsp cinnamon
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp salt
2 tbsp olive or sesame oil
4 skinless, boneless chicken breasts
topping of Pineapple-Lime Salsa, recipe link below
Instructions
Grease grill and preheat barbecue to medium. In a small bowl, stir allspice with cinnamon, cumin, cayenne and salt until evenly mixed. Stir in oil to make a paste. Brush mixture on both sides of chicken. Place chicken on grill and barbecue with lid down until chicken feels springy, from 7 to 8 minutes per side.
Nutrition (per serving)
Calories 276, Protein 33.1g, Carbohydrates 15.5g, Fat 9.2g, Fibre 2g, Sodium 794mg.
Feeling tropical? Pair this quick spice-rubbed chicken with our pineapple salsa or grill some mango alongside it. Our blend of spices works equally well on fish, particularly monkfish, sea bass and swordfish.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.