Stacy Talks & Reviews: Cooking with KaTom: Caribbean Chicken

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Cooking with KaTom: Caribbean Chicken

One of the best parts of trying to eat healthy is that food made from scratch at home tastes amazing. I've been dabbling with lots of new recipes and have had some great success finding some the whole family loves. One of which is Caribbean Chicken. I will admit when making it I leave out the jalapeno chili's from the main marinade. I add them after in a separate bowl for my husband because I'm not a fan of anything the least bit spicy. I have to say it still turns out pretty darn delicious though!

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

The 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)
1⁄3 cup lemon juice
1⁄4 cup honey, warmed slightly to soften
2 teaspoons dried thyme
2 teaspoons olive oil
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground nutmeg
Salt and pepper to taste

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

One of the most important parts when cooking raw meat is to always make sure it's done before serving. Which is super simple and easy to do with the KaTom Digital Thermometer (shown above).

This is a sponsored post on behalf of the above mentioned brand. All thoughts and opinions stated are my own and are in no way influenced by my partnership with mentioned brand.
This blog contains affiliate links and sponsored posts. All thoughts and opinions are my own however and are in no way influenced by the sponsorships. As an Amazon Associate I earn from qualifying purchases.