Barbados Chicken Fillets with Mango Chutney

Nuvita Biscuits


  • 4 skinless, boneless chicken breasts
  • 2 T. crushed garlic
  • 1 large onion, minced in a food processor
  • 3 shallots minced in a food processor
  • 1 t. habanera pepper paste
  • 1 T. ground thyme
  • 2 t. ground allspice
  • 1 T. crushed ginger
  • ½ cup mild molasses
  • ¾ cup dark rum
  • 2 T. honey
  • ½ cup orange juice
  • juice of 1 lime

For the Mango Salsa:

  • 1 mango, cut into cubes
  • 2 Tbs chopped red onion
  • 1 jalapeno pepper, minced
  • 1/4 cup fresh cilantro, chopped
  • Juice from 1 lime


  • Pound chicken breasts lightly with a wooden mallet, until they are about 2/3 their original thickness. Don’t pound too hard or they might fall apart.
  • Combine all the rest of the ingredients and mix thoroughly.
  • Cover chicken with marinade. Marinate chicken for 4 hours.
  • Remove chicken from marinade and boil marinade for at least 3 minutes.
  • Grill over direct flames turning three times and pouring marinade on chicken each time it is turned.
  • Make the salsa by combining the mango, red onion, jalapeno, cilantro, and lime juice. Serve the salsa over the chicken.

Recipe Comments

  1. posted by toast on Mar 18, 2013

    i have skinless and boneless chicken breasts, different kinds of peppers, onions and garlic. I also have some asian sauces. Please feel free to give me recipe with the following items i have… i would prefer something with pan frying rather then using the oven. reply ASAP.

  2. posted by Only Business on Mar 21, 2013

    How do you cook a boneless chicken breast in a toaster oven?

  3. posted by Alina Elliott on Mar 22, 2013

    I bought a pack of 3 boneless, skinless chicken breasts the other day. I opened up the pack and cook one of the breasts, returning the other two to the refrigerator but not covering up the opened package. I discovered today that they’d dried out almost completely! Two questions:

    (1) What’s a good way to prevent this from happening?

    (2) Are the breasts still edible if I choose to cook them anyway?

    (Sorry if you guys think this question is retarded; I’m about as amateur of a cook as they come.)

  4. posted by kiltakblog on Mar 22, 2013

    I’m planning on coating them with butter & potato flakes. The only recipes I could quickly fine online are with bone in chicken and I know you do not cook boneless chicken breasts as long. I want them to come out juicy, but the coating crisp.
    Also forgot to add that I’m planning on using sour cream & chive potato flakes. Do you think the powder would burn while baking.

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