Sunday, August 16, 2009

Caribbean Jerk Chicken with Tropical Fruit Salsa

Caribbean Jerk Chicken with Tropical Fruit Salsa by Lawry's

1 c plus 2 T Lawry's Caribbean Jerk Marinade with Papaya Juice
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
24 1/2 oz can tropical fruit in light syrup, drained

1. In a large, resealable bag, pour 3/4 c Lawry's Marinade over chicken; turn to coat. Close bag and marinate in refrigerator for 30 minutes.
2. Remove chicken from marinade, discarding marinade. Grill or broil, turning once and brushing with 1/4 c marinade, 10 minutes or until chicken is thoroughly cooked.
3. Meanwhiole, in medium bowl, combine fruit with remaining 2 T marinade. Chill, if desired. Serve fruit salsa over chicken.
We served over rice.

In my opinion: This was delicious and we will definitely have it a lot throughout the grilling season.

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