Grilled Peaches with Caribbean Jerk Chicken
Caribbean Jerk Chicken with Grilled Peaches Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 6 servings
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar or honey
  • 1 teaspoon cinnamon
  • 1 teaspoon thyme
  • ¼ teaspoon ground allspice
  • ½ teaspoon crushed red pepper (optional)
  • 1 packet Italian dressing mix or:
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons oregano
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • (Optional: 1 tablespoon sugar and 1 tablespoon salt, but I usually omit this)
  • 3 colorful Bell peppers
  • 2 large red or white sweet onions
  • 4 boneless chicken breasts
  • 3 peaches or nectarines (or 1 pineapple, 2 mangoes, or 5 fried bananas)Rice (1/3 to ½ cup per person)
  1. Preheat oven to 350. Dice up the peppers and onions and add to an oiled baking dish. Dice the chicken breasts and add to a separate oiled baking dish.
  2. Make the marinade by mixing all spice ingredients with olive oil, soy sauce and brown sugar/honey. Add ½ the marinade to each dish. Bake approximately 20-30 minutes, stirring half way through until the chicken reaches an internal temperature of 165 and the peppers and onions are just beginning to get soft. If you are using pineapple instead of peaches, I recommend baking them with the peppers and onions. I cook the chicken separately to ensure that all pieces reach a safe cooking temperature and because the chicken can cook faster or slower than the vegetables, depending on a number of factors.
  3. Cook rice according to package instructions.
  4. For the grilled peaches, if cooking on a grill, just cut them in half, oil them and cook, face down on medium high approximately 5 minutes. If cooking on a grill or sauté pan, slice them into ⅛ size strips, oil them and sauté on medium high 2-3 minutes per side.
Recipe by Wolff's Apple House at