Castleton's Carribean Chicken accompanied by Lemon Basil Rice Pilaf and Green Beans with Toasted Sunflower Seeds
Castleton offers guests an array of different menu items that will please even the most discriminating of tastes. Our Executive Chef would like to share one of our most sought after recipes with you…
Castleton’s Caribbean Chicken
4 each 6oz Chicken Breast, Boneless and Skinless
Marinade :
1 each Lemon ( juice only )
1 each Lime ( juice only )
1 ½ tsp Jamaican Jerk Seasoning
½ tsp Kosher Salt
¼ tsp Cracked Black Pepper
¼ tsp Curry Powder
2 tbsp Olive Oil
1) Combine all marinade ingredients in suitable bowl and mix well.
2) Add chicken to marinade and mix well… make sure chicken is evenly coated.
3) Wrap chicken and place in refrigerator for 24 hours.
4) Prepare Pineapple-Mango Salsa ingredients as per recipe…refrigerate until use.
Pineapple-Mango Salsa :
1 each fresh mango, peeled and cored, cubed ½”
½ ea fresh golden pineapple, peeled and cored, cubed ½”
2 each vine ripened tomatoes, cored and cubed ½”
1 each green bell pepper, cored, seeded, cubed ½”
3 each scallions, stemmed and sliced thin on an angle
1 each cored and seeded jalopeno, fine dice ( more if you like hot )
3 tbsp chopped cilantro, no stems
1 tsp curry powder
½ tsp salt
¼ tsp black pepper
juice from 2 limes
Mix everything together and place in refrigerator overnight. Drain liquid and bring to boil in saucepan. Thicken with a small amount of cornstarch mixed with enough cold water to dissolve. Blend well and let come to boil. Remove from heat and pour over salsa ingredients. Mix well. Serve room temperature over grilled chicken, fish or beef.
To serve :
1) Complete preparation of Mango-Pineapple Salsa as per recipe.
Grill chicken over medium flame for about 3 minutes on each side or until internal Temperature reaches 165oF. Arrange chicken on decorative serving platter and top with warm Mango-Pineapple Salsa…serve immediately.
