Caribbean Chicken

I made this, like, 2 years ago, and am now finally posting it. It is courtesy of All Recipes.
Caribbean Chicken
-1tsp. paprika
-1tsp. onion powder
-1tsp. garlic powder
-1tsp. dried parsley
-1/2tsp. oregano
-1tsp. salt
-1tsp. pepper
-4 boneless, skinless chicken breast halves
-1/4cu duck sauce
-1/4cu marinara sauce
-1tsp. mango hot sauce [I could NOT find this anywhere, no matter how hard I looked and I even went to Central Market, a nearby store that has almost every food from every culture, so I just used regular hot sauce…if you know where to find this, please let me know!]
-3/4cu fresh pink grapefruit juice, divided
-1cu Italian seasoned bread crumbs
-1 ripe nectarine, pitted and sliced

-Preheat oven to 375 degrees and line a baking dish with parchment paper.
-In a large bowl, mix paprika, onion powder, garlic powder, parsley, oregano, salt, and pepper. Toss with chicken breasts until coated evenly.
-In another bowl, combine duck sauce, marinara sauce, mango hot sauce, and 1/4cu grapefruit juice. Coat chicken with sauce mixture.
-Place bread crumbs in a shallow dish and dredge chicken until evenly breaded, then place into the baking dish. Place nectarine slices around the dish.
-Bake for 15min. Turn chicken and pour 1/2cu of grapefruit juice over the chicken and continue cooking for 15min. until done.
Here comes a funny part…I wanted to make rice as a side, and I was still very new at cooking at this time and since I had lots of leftover grapefruit juice. I figured why not cook rice in 1/2cu water and 1/2cu grapefruit juice, instead of just 1cu water. DON’T DO THIS. You may be laughing right now, but I thought it would add a zest to the rice…and boy…it did. I ate about 1/4 of my rice before deciding I just couldn’t eat anymore. My mom was polite about it, also.


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