Sweet and Spicy Caribbean Chicken

    45 min

    In this sweet and spicy recipe, chicken breasts are breaded and baked with an array of spices and nectarine.

    44 people made this

    Serves: 4 

    • 1 teaspoon paprika
    • 1 teaspoon onion powder
    • 1 teaspoon garlic granules
    • 1 teaspoon dried parsley
    • 1/2 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 4 boneless, skinless chicken breast fillets
    • 4 tablespoons duck sauce
    • 4 tablespoons passata
    • 1 teaspoon mango chutney
    • 180ml fresh pink grapefruit juice, divided
    • 120g seasoned breadcrumbs
    • 1 ripe nectarine, stone removed and sliced

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Line a baking dish with baking parchment.
    2. In a large bowl, mix together paprika, onion powder, garlic granules, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, passata, mango chutney and 60ml of the grapefruit juice. Coat chicken evenly with sauce mixture. Place breadcrumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
    3. Bake in preheated oven for 15 minutes. Turn the chicken, pour 120ml grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (28)


    The flavors were really tasty. I used a Mango-Ginger habanero sauce - Love this sauce. The only complaint we had with this recipe is that the bread coating got really, really mushy. Next time, I think I'll just marinate the chicken in the Duck Sauce/Hot Sauce combination and bake it and skip the bread crumbs.  -  31 Jul 2008  (Review from Allrecipes US | Canada)


    Delicious! Moist and flavorful. As DH said, this recipe goes on the keeper list! I followed the directions for the most part, although I omitted the parchment paper and the mango hot sauce.  -  07 Mar 2003  (Review from Allrecipes US | Canada)


    Yum! I cooked on 350 for 1 hour, turning at the half hour and only adding a 1/4 cup more grapefruit juice since someone said their was too much of it. I used 4 small nectarines. The nectarines were INCREDIBLE in this. I couldn't find hot mango SAUCE, so I used hot mango CHUTNEY, in the same amount. This is really good, and pretty easy to make. But, VERY spicy.  -  25 Jul 2006  (Review from Allrecipes US | Canada)