Week 30 Marinated Jerk Chicken


3/4 cup coconut water

1/2 cup orange juice

3 cloves garlic, minced

2 tablespoons fresh thyme, leaves stripped from stems and chopped

1 tablespoon minced fresh ginger

1 lime, zested and juiced

1 1/2 teaspoons ground allspice

Pinch crushed red pepper or 1 hot pepper, minced

4 boneless, skinless chicken breasts

1/2 teaspoon olive oil

Sea salt and fresh ground black pepper

2 cups fresh tropical fruit (such as pineapple, mango or papaya), diced


  1. In a bowl, whisk all marinade ingredients together. Place 1/4 cup of the marinade in a small resealable plastic bag or container, and refrigerate. Place the chicken in a large resealable plastic bag, then pour in the remaining 3/4 cup marinade. Press out excess air while sealing the bag tightly, then store flat in fridge. Allow chicken to marinate overnight.
  2. Grill Chicken until cooked through.  
  3. While the chicken is cooking, combine the 1/4 cup reserved marinade and tropical fruit in a medium bowl. Cover and refrigerate until the chicken is ready.
  4. Serve the chicken with 1/2 cup fruit mixture.

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