Ingredients
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2 lbs chicken breasts
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1 teaspoon olive oil
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2 1/2 ounces minced red onions
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2 -3 garlic cloves
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1 tablespoon grated gingerroot
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1/3 cup minced fresh parsley or 1/3 cup minced fresh cilantro
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1/2 tablespoon fresh thyme leave
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1/4 teaspoon hot red pepper flakes
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1/4 teaspoon scotch bonnet pepper, minced
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground black pepper
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1/4 teaspoon salt
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1 lb diced fresh papaya (two cups)
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1/4 teaspoon cumin
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1 lime, juice and zest of
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1/2 teaspoon grated nutmeg
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Instructions
- Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
- Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
- Add the rest of the spice mixture to the salsa ingredients. Chill.
- Heat grill to medium high.
- Rub the chicken with the oil.
- Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
- Plate chicken and top generously with salsa.
- Serve with rice or on a bed of salad greens.