Caribbean Chicken with Jicama Slaw

Caribbean Chicken with Jicama Slaw

4 tbsp Roasted Garlic Flavored Oil (see recipe below)
1 tsp Dark Chili Powder
1/2 tsp Ground Allspice
1/8 tsp Ground Cayenne Pepper
1/4 tsp sugar
1/2 tsp salt
4 each chicken breasts, 6-oz., boneless, skinless

Jicama Slaw with Chipotle Orange Vinaigrette
1/2 cup mixed bell peppers, julienne
1 cup jicama, julienne
8 tsp red onions, sliced
2 tsp scallions, diced
4 tsp carrots, shredded
8 tsp orange juice
4 tsp cup cider vinegar
1/2 tbsp McCormick Pepper Supreme®
1/2 tbsp Chipotle Chile Pepper
1/2 tbsp sugar
3 tbsp + 1 tsp vegetable oil
To Taste salt and Ground Black Pepper

Roasted Garlic Flavored Oil
2 2/3 tbsp 1 cup oil
1 tsp 2 tbsp McCormick Roasted Garlic, Granulated Garlic, Minced Garlic, or California Style Garlic

Combine oil and seasonings. Place chicken in a hotel pan and pour the marinade over it, turning to coat well. Combine and refrigerate at least 2 hours or up to overnight. Grill over medium heat until internal temperature reaches 165°F. Serve with Jicama Slaw.

To prepare Jicama Slaw with Chipotle Orange Vinaigrette:

Combine vegetables in a stainless steel bowl. In a separate bowl, mix orange juice, vinegar, spices, sugar, and oil. Pour vinaigrette over vegetables and mix well to coat. Refrigerate for 2 hours before serving to allow flavors to marry.

To prepare Roasted Garlic Flavored Oil:

Place ingredients in a sauce pan and warm oil to about 200°F. Remove from heat and let steep for 1 hour. Strain garlic using a kitchen sieve or cheesecloth. Store as you would normally store oils. Use as desired.