Caribbean Chicken with Coconut Rice

It has rained for so many days here! It's totally sucking the life out of summer. Lame. I feel that to break it up it's time to visit the Caribbean. Since I'm saving up money for school this fall it's cheaper for me to visit the Islands in my kitchen! These two recipes do just that.



For the Marinade:

1 tsp Allspice
1/4 Cup Red Onion, Chopped
1/2 Cup Green Onion, Chopped
2 TBSP Extra Virgin Olive Oil
1/4 Cup Orange Juice
1 TBSP Lime Zest (or 1 Lime Juiced)
2 TBSP Soy Sauce
2 TBSP Chopped Thyme
2 TBSP Jalapeno, Seeded and Diced (1 Large Jalapeno)
2 TBSP Freshly Grated Ginger
1 Clove Garlic, Chopped
Salt & Pepper to Taste

Mix together in a Food Processor or Blender until pureed.

For the Chicken:

4 Chicken Breasts, Boneless and Skinless

Place chicken breasts into a large zip lock bag or plastic container and allow to marinade for up to 8 hours. Pre heat oven to 350 degrees. Heat grill to high, after marinating remove chicken and place on hot grill. Grill each side of chicken 3-4 minutes then place in a cake pan and finish in the oven uncovered, about 15 minutes. (Cut one chicken breast open to see if it's cooked thoroughly, cook longer if needed) Squeeze lime wedge over each piece of chicken and serve hot.

Coconut Rice

2 Cups Rice (Cal-Rose Rice or Jasmine Rice)
1 Cup Water
1/2 Cup Heavy Whipping Cream
1 Cup Canned Unsweetened Coconut Milk
1 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Clove
1/2 tsp Nutmeg
1/2 tsp Vanilla Extract OR 1 Vanilla Bean, split

Rinse and drain rice in cold water. Mix together Coconut Milk, Whipping Cream, Salt, Cinnamon, Clove, Nutmeg, and Vanilla in a small saucepan. Begin to heat milk/cream sauce on med-low. While that's warming add water to rice in separate stove top pan and bring to boil on high heat. Allow to boil for 1 minute and turn down to low. When milk/cream sauce is warm, pour into rice and throw lid on top. Turn heat up to med-high again and bring to boil. When boiling turn down to low and allow rice to finish cooking. (About 5 minutes) Fluff with fork and serve.


Serve with a nice fruit salad (full of your favourite fruits like pineapple and mango) and tropical juice. Dress up for the occasion and crank up the Tropical Island Music! (Bust out the sunlamps if needed . . . )