Here are two versions of this delicious sweet-and-sour dish, which is prepared at roadside stands and restaurants on many Caribbean islands: Pan-cook it in the winter, grill it in the summer. Serve it with Coconut Rice and Beans (page 516).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Heat the oil in a skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned and cooked through, seasoning to taste with salt and pepper, about 10 minutes. Remove and place in your serving dish.
Step 2
Add the garlic and onion to the skillet and cook, stirring occasionally, until the onion is slightly softened, about 3 minutes. Stir in the orange juice, lemon juice, lime juice, and honey. Cook only until the honey has completely dissolved, about 30 seconds.
Step 3
Pour the onion-citrus mixture over the chicken, garnish with capers, and serve.
Grilled Chicken with Citrus Sauce
Step 4
Grill about 3 pounds bone-in chicken—this can be thighs, wings, or a variety of parts—over a fairly low fire until crisp, browned, and cooked through (see page 289 for detailed grilling directions). Make the sauce separately, as in step 2, using 2 tablespoons olive oil. Serve the grilled chicken hot, warm, or at room temperature, with the sauce spooned over it.
