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Recipes / Main Dishes

Caribbean Grilled Chicken Thighs

Posted June 20, 2017


Makes 4 Servings

  • 4 skinless chicken thighs (about 6 ounces each), all visible fat removed
  • 2 bananas, halved lengthwise and crosswise (8 pieces)


  • 2/3 cup pineapple juice
  • 2 Tbsp minced onion
  • 2 Tbsp fresh lime juice (1-2 medium limes)
  • 1 Tbsp curry powder
  • 1 Tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red hot pepper sauce


For marinade, combine all ingredients in a large, air-tight plastic bag.

Rinse thighs and pat dry with a paper towels. Add thighs to bag. Seal and refrigerate for 2 to 12 hours, turning occasionally.

Preheat grill on medium.

Meanwhile, remove chicken from marinade. Pour marinade into a small saucepan and bring to a boil over high heat. Boil for 5 minutes; set aside.

Grill chicken on covered grill for about 20 minutes, turning occasionally.

Brush bananas generously with marinade; place on grill. Grill chicken and bananas for 10 to 15 minutes, or until chicken is tender, turning bananas once. Brush chicken and bananas with marinade (after boiling it for 5 minutes) before serving.