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Caribbean Style Chicken & Veggies

Course Main Course
Servings 6

Ingredients

  • 1 cup Mazola Corn Oil
  • 2 Tbsp. turmeric
  • 1 Tbsp. coriander
  • 1/2 Tbsp. cumin
  • 1/2 Tbsp. cinnamon
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. salt
  • 1 tsp. ginger
  • 1/4 tsp. black pepper
  • 1/8 tsp. ground cloves
  • 4 large boneless, skinless chicken breasts sliced in half the long way
  • 1 red onion quartered
  • 1/2 lb. asparagus
  • 1 zucchini quartered the long way
  • 1 yellow squash sliced into pieces
  • 1 orange pepper quartered
  • 1 red pepper quartered

Instructions

  1. In a small mixing bowl, whisk the dry spices into the Mazola Corn Oil.

  2. With a fork, pierce the chicken all over to tenderize and allow for marinade to penetrate the meat.

  3. Place chicken in a gallon sized plastic bag, and pour 3/4 of the marinade into the bag. Close the bag, with your hands move the bag around from side to side and massage the marinade into all of the chicken evenly coating it. Place in refrigerator and let the chicken sit for at least 20 minutes to marinade.

  4. Place your cut veggies (cut roughly the same size)into another gallon sized plastic bag, seal and add remaining marinade to the veggies. (Reserve a little if you would like to brush the chicken with it while grilling. Let sit at least 20 minutes to marinade.

  5. Preheat your gas grill to a medium heat.

  6. Place chicken on the grill and cook 4-5 minutes on each side or until the temperature reaches 165 degrees. Brush reserved marinade onto chicken while grilling if desired.

  7. In a grill pan or small cast iron skillet, cook/grill veggies on the other side of the grate until softened.

  8. Remove chicken from grill and let sit for 5 minutes covered with foil to let it rest and to let the flavors distribute.

  9. Serve hot with the grilled vegetables.

  10. This meal goes great with a side salad or with rice.

  11. Enjoy!