Montego Bay Chicken Recipe
Montego Bay Chicken Recipe photo by Taste of Home

Montego Bay Chicken Recipe

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You don't need high-fat ingredients to make this grilled chicken taste good. The marinade both flavors and tenderizes the meat. —Julie De Matteo, Clementon, New Jersey
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. + marinating Grill: 15 min.
MAKES: 4 servings


  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon rum extract
  • 1 teaspoon minced fresh gingerroot
  • 4 boneless skinless chicken breast halves (4 ounces each)

Nutritional Facts

1 each: 134 calories, 3g fat (1g saturated fat), 63mg cholesterol, 207mg sodium, 2g carbohydrate (2g sugars, trace fiber), 23g protein Diabetic Exchanges:3 lean meat


  1. In a large resealable plastic bag, combine the soy sauce, juice, sugar, garlic, hot pepper sauce, extract and ginger; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours.
  2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Montego Bay Chicken in Light & Tasty April/May 2003, p14

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 28, 2015

"Not Crazy about the flavors."

Reviewed Oct. 2, 2014

"My husband and I really liked this. I marinated my chicken for about 5 hours. I couldn't find my hot sauce so that ingredient was left out and I substituted brandy extract for the rum because that's what I had. I was juicy and flavorful. I will definitely make again!"

Reviewed Mar. 25, 2014


Reviewed Aug. 11, 2013

"I 'cheated' and used thighs and legs ... took the skin off and it was EXCELLENT; however would be easier to eat with BNLS chicken"

Reviewed Jun. 27, 2013

"Very nice flavor! I marinated the chicken for about 4 hours... it turned out great. Very easy. Will definitely make this again."

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