SEABREEZE ISLAND GRILLED CHICKEN

WARM. SAVORY. A LITTLE TASTE OF THE ISLANDS.

SERVINGS: 4

PREP TIME: 10 Minutes

COOK TIME: 15–20 Minutes

TOTAL TIME: 25–30 Minutes

DIFFICULTY: Easy

Juicy grilled chicken thighs meet Seabreeze Island Rub's warm island spices and bright citrus finish, with caramelized pineapple alongside for a touch of sweetness. It's an easy Florida-meets-the-Caribbean dinner made for warm evenings and a hot grill.

INGREDIENTS

• 4 boneless, skinless chicken thighs
• 2 Tbsp olive oil
• 2 Tbsp Seabreeze Island Rub
• 1 lime, cut into wedges
• 4 fresh pineapple rings

DIRECTIONS

1. Prep the chicken. Pat the chicken thighs thoroughly dry with paper towels. Lightly brush both sides with olive oil.
2. Season generously. Coat both sides of the chicken with Seabreeze Island Rub, gently pressing the seasoning onto the meat so it adheres.
3. Heat the grill. Preheat the grill to medium-high heat. Clean and lightly oil the grates before cooking.
4. Grill the chicken. Place the chicken on the hot grill and cook for 6–8 minutes per side, turning once, until nicely browned and the thickest part reaches 165°F.
5. Grill the pineapple. During the final few minutes of cooking, add the pineapple rings to the grill. Cook for 2–3 minutes per side, until warmed through and lightly caramelized with visible grill marks.
6. Rest and serve. Let the chicken rest for about 5 minutes before serving with the grilled pineapple and fresh lime wedges.

SHORE TIP

Give the pineapple room to caramelize. Start with a clean, hot grill and leave the pineapple alone for a couple of minutes before turning it. That little bit of patience gives you those caramelized edges and beautiful grill marks.

PAIR WITH

Grilled Pineapple · Coconut Rice · Black Beans · Coleslaw

Coconut rice and black beans turn the chicken into a hearty island-inspired plate, while crisp coleslaw adds a cool contrast to the warm spices and grilled pineapple.

MAKE IT YOUR OWN

Make it a bowl. Slice the grilled chicken and serve it over coconut rice with black beans, grilled pineapple, and a squeeze of fresh lime.

Make it skewers. Cut the chicken and pineapple into chunks, thread them onto skewers, and grill until the chicken reaches 165°F.

Try another protein. Use the same preparation with pork tenderloin or firm white fish, adjusting the cooking time as needed.

Turn up the island flavor. Chop the grilled pineapple and toss it with fresh lime juice for a quick topping to spoon over the chicken.