Caribbean Grilled Chicken with Pineapple Salsa
If you like it hot, add 1/4 teaspoon cayenne to the dry rub. I use the leftovers to make a chicken wrap for lunch the next day. Feel free to substitute 3 tablespoons of prepared curry powder, if desired.
If you like it hot, add 1/4 teaspoon cayenne to the dry rub. I use the leftovers to make a chicken wrap for lunch the next day. Feel free to substitute 3 tablespoons of prepared curry powder, if desired.
- 1 1/2 teaspoons garlic powder
- 2 teaspoons ground cumin
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground turmeric
- 2 teaspoons ground coriander
- dry rub:
- 1 teaspoon kosher salt
- 3/4 teaspoon ground ginger
- 6 boneless, skinless chicken breasts pounded lightly to 3/4-inch thickness
- 1 1/2 tablespoons vegetable oil
- salsa:
- 4 radishes cut into small dice (about 3/4 cup)
- 1/2 orange bell pepper cut into small dice (about 2/3 cup)
- 3 tablespoons fresh cilantro chopped
- 2 tablespoons fresh lime juice more to taste
- 1/2 pineapple cut into 1/2-inch dice (about 2 cups)
- Carbohydrate 15.0930654166667 g
- Cholesterol 136.88 mg
- Fat 5.7671296875 g
- Fiber 1.76852081911887 g
- Protein 55.557685 g
- Saturated Fat 0.992289377901042 g
- Serving Size 1 1 Serving (341g)
- Sodium 353.17275 mg
- Sugar 13.3245445975478 g
- Trans Fat 0.942472471513542 g
- Calories 342 calories
Step-by-step
- Heat a grill to 450 degrees. While the grill is heating combine the dry rub ingredients together in a small bowl. Rob both sides of the chicken with the oil and the spice rub.
- In a medium bowl, mix the salsa ingredients with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let stand while grilling the chicken.
- Grill the meat, without moving it, for 3 minutes on one side. Flip the chicken and continue to cook just until the meat is firm to the touch and just cooked through, about 4 minutes. Transfer to a serving platter and let rest for 5 minutes.
- Taste the salsa and adjust the seasoning with more lime juice, salt and/or pepper, if needed. Spoon salsa over the chicken before serving.
Standard ingredient lists omit the chemical reaction that occurs when dark brown sugar meets high heat on a metal grill grate. Without careful temperature management at 450 degrees, those unrefined cane sugars caramelize rapidly and turn acrid before the interior of the poultry cooks through.
Pounding boneless breasts to a uniform 3/4-inch thickness solves uneven cooking by ensuring the thick and thin ends reach safe internal temperatures simultaneously. Oil applied before the dry rub acts as a thermal conductor, transferring heat efficiently while binding ground cumin, coriander, and turmeric to the meat surface.
Fresh pineapple brings active bromelain enzymes that break down proteins if left sitting too long, meaning the fruit salsa should be mixed just before cooking rather than hours ahead. Canned pineapple yields a mushy texture lacking the structural rigidity required to contrast with crisp diced radishes and bell peppers.
Pairing this dish with plain jasmine rice balances the assertive spice profile by absorbing excess citrus acidity from the lime juice dressing.
