Spice islands marinated chicken featuring o.n.e coconut water!

Ingredients

Marinade :

• 3/4 cups 100% coconut water
• 1/2 cup 100% fresh orange juice
• 3 cloves of garlic, minced
• 2 tablespoon fresh thyme, chopped
• 1 tablespoon fresh ginger, chopped
• 1 lime, zested and juiced
• 1 1/2 teaspoon of Allspice
• Few dashes of hot pepper (optional)

Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 teaspoon olive oil
• Sea Salt and fresh ground pepper, to taste
• 2 cups of fresh tropical fruit

You may like

Marinated courgettes, the perfect vegetable carpaccio for summer!

Preparation

• In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade aside.
• Place chicken breast in a large re-sealable plastic bag, pouring in remaining marinade.
• Preheat oven to 400 degrees. Heat a sauté pan over medium-high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag.
• Sear for 2 to 3 minutes and flip breasts. Season cooked side with salt and pepper, while searing bottom for an additional 2 to 3 minutes.
• Remove chicken from pan, place in baking pan and put in oven. Roast 10 to 12 minutes, or until chicken is fully cooked throughout.
• While chicken bakes, cut up tropical fruit and place in bowl. Pour reserved marinade over the fruit and mix. Cover and refrigerate until chicken is ready.
• Serve chicken with a dollop of fruit mixture.