Caribbean Recipes

Bahama Breeze Chicken Santiago Recipe

h2>Bahama Breeze Chicken Santiago Recipe (courtesy of

Serves: 2

2 Chicken Breast, 8oz, skinless, boneless
Salt and Pepper to taste
2 Tbsp Olive oil
½ cupRoasted Red Pepper Sauce
2 Tbsp Chimichurri Sauce

Lightly coat the chicken breast with olive oil, salt and pepper on
both sides. Grill over a medium heat, pre-heated char-grill with
wood chips added just prior to adding the chicken or a charcoal
grill with wood chips added. Grill for 6-7 minutes per side, while
flipping it over twice during the grilling; the chicken is done
when 165-170°F on a meat thermometer or the juices run clear when
pierced with a fork. Serve immediately with warm roasted pepper
sauce drizzled with chimichurri and your favorite sides. Enjoy!!

Roasted Red Pepper Sauce
1 Tbsp Olive Oil
¼ cup Yellow Onions
2 tsp Chopped Garlic
1 cup Roasted Red Peppers, rough chopped
2 cups Heavy Cream
Pinch of Cumin
Salt and Pepper to taste
2 tsp Cornstarch
2 tsp Water, cold tap

Add oil to a sauce pan and heat to medium. Add onions and garlic
sauté until they loose the raw appearance. Add red peppers, cream,
cumin, salt and pepper. Bring to a boil. Mix cornstarch and cold
water in a small bowl. Add slowly to the boiling sauce while
stirring. Simmer for 2 minutes then cut heat. Puree sauce using a
kitchen blender. Serve warm

About the author

Malika Bowling

Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don't forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!