Spiced Grilled Chicken with Caribbean Salsa

30 June 2009

Spiced Grilled Chicken with Caribbean Salsa

LIFE IS DELICIOUS WITH CANDEREL

Serves: 4

Preparation time: 30 minutes

Cooking time: 12 minutes

 

 

Per portion:

Fat                   13.2g (of which saturates 2.6g)

Cals                 357 cals         

Carbs              17.9g (of which sugar 8.9g)

Ingredients:

4 chicken breast fillets

Marinade:

2 tbsp freshly squeezed orange juice

1 tbsp lemon juice

2 tsp olive oil

1 tsp spicy or jerk seasoning mix

2 tsp granular Canderel.

Salsa:

½ medium mango, peeled and cut into small cubes

1 small ripe avocado

198g can sweetcorn kernals, drained

½ small red onion, chopped

½ red pepper, seeded and cut into small dice

juice and grated zest 1 lime

3 tsp granular Canderel

good pinch allspice

2 tsp extra virgin olive oil

Method:

For the chicken, combine the marinade ingredients in a ziplock bag. Add the chicken and refrigerate for 30 minutes.

Meanwhile, prepare the Salsa, put the mango and avocado into a bowl and mash together, leaving a few pieces. Add the sweetcorn, red onion and pepper.  Whisk the lime zest and juice with the Canderel, allspice and oil, pour into the bowl and fold together.  Leave at room temperature while cooking the chicken.

Either cook the chicken on a pre-heated barbecue or heat a griddle pan.  Cook over a medium high heat 9-12 minutes, brushing with the marinade, until fully cooked, serve with the Caribbean Salsa.

Cooking Tip : To get great grill marks on the chicken, place the chicken on a grill rack of barbecue or in the griddle pan and allow to sear.  With tongs, rotate the breast a quarter turn to criss-cross.  Turn and repeat on the other side.