Caribbean Citrus Grilled Chicken with Caribbean Calypso Blend Olive Oil

This grilled chicken brings sunny, island-inspired flavor to the table with a generous pour of Caribbean Calypso Infused Olive Oil Blend, fresh citrus, and a simple marinade that keeps every bite lively and satisfying.

Garden Infuzions

Caribbean Citrus Grilled Chicken with Caribbean Calypso Blend Olive Oil

Juicy grilled chicken gets a bright island-style lift from Caribbean Calypso Infused Olive Oil Blend, citrus, garlic, and warm spices for an easy, flavor-packed dinner.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Caribbean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 1/4 cup Caribbean Calypso Infused Olive Oil Blend
• 2 tablespoons fresh lime juice
• 1 tablespoon fresh orange juice
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 1 tablespoon brown sugar
• 1 tablespoon chopped fresh parsley
• Lime wedges for serving

Equipment

• 1 Mixing bowl For whisking the marinade
• 1 whisk To combine the marinade
• 1 Shallow Dish or Zip-Top Bag For marinating the chicken
• 1 Outdoor Grill or Grill Pan For cooking the chicken
• 1 Tongs For flipping and moving the chicken
• 1 Instant-read thermometer For checking doneness if desired

Method

 

Instructions

1. 1. Pat the chicken dry and place it in a shallow dish or zip-top bag.
2. 2. Whisk together the Caribbean Calypso Infused Olive Oil Blend, lime juice, orange juice, garlic, salt, black pepper, paprika, thyme, allspice, and brown sugar.
3. 3. Pour the marinade over the chicken and turn to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
4. 4. Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates if needed.
5. 5. Remove the chicken from the marinade and let excess drip off.
6. 6. Grill the chicken for 5 to 7 minutes per side, or until the surface is nicely browned and the thickest part is cooked through.
7. 7. Transfer the chicken to a plate and rest for 5 minutes before slicing.
8. 8. Sprinkle with chopped parsley and serve with lime wedges.

Notes

For the best flavor, marinate long enough for the citrus and spice to coat the chicken thoroughly, but do not overdo the grill time so the meat stays juicy. If the chicken breasts are very thick, pound them lightly to an even thickness before marinating.

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Recipe Tips

• Let the chicken marinate for at least 30 minutes so the citrus and blend have time to work into the meat.
• Bring the chicken close to room temperature before grilling for more even cooking.
• Use a clean brush to oil the grates lightly before cooking.

Serving Suggestions

• Serve with coconut rice, grilled pineapple, or a crisp green salad.
• Slice leftovers for wraps, rice bowls, or next-day salads.
• Add a squeeze of fresh lime right before serving for a bright finish.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet or microwave just until warmed through.

Variations

• Swap chicken breasts for boneless thighs if you want a juicier finish.
• Add a pinch of crushed red pepper for extra heat.
• Thread the marinated chicken onto skewers for a party-friendly version.

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