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Bahamian Grilled Chicken

Grilled chicken breasts served with a sauce of bacon, onion, bell pepper, celery, tomatoes, stock, Worcestershire sauce, and thyme.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Lime and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 305 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Bahamian Grilled Chicken

Time10 minutes on each side

Ingredients

Directions

Prepare the chicken

  1. Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes.

  2. While this is marinating, heat the grill.

  3. Grill for 10 minutes on each side or until just cooked through.

  4. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking.

Make the sauce

  1. While the chicken is cooking, make the sauce.

  2. In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.

  3. Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes.

  4. Season with salt and pepper to taste.

Nutrition, whole recipe (rough)

472Calories
40 gProtein
22 gFat
33 gCarbs
What these numbers assume: 13 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Green Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Limejuice of 1 lime (44ml)11
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Celery1 stalk (40g)6
Thyme1 tsp dried (1.4g)4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lime + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together305 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + limetop 2% of all pairs
    Smell alikestrong
    Cooked together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken breast
Provides the main protein; leaving the skin on helps keep the meat moist while grilling.
Bacon
Renders fat that carries flavour into the sauce base and browns the vegetables.
Onion
Softens into the sauce, adding sweetness and savoury depth as it cooks down.
Canned tomatoes
Form the body of the sauce and add acidity and liquid for simmering.
Chicken stock
Adds liquid and savoury depth to the simmered sauce.
Lime or lemon juice
Adds acidity that brightens the chicken during its short marinade.

The step that matters

Grilling the chicken until just cooked through. Chicken that is overcooked becomes dry and tough, while undercooked poultry is unsafe; the skin-on cut and timing help balance moisture and doneness.

Swap the onion

How well each one fits the dish's main ingredients (chicken, pepper, lime, celery, tomato, sauce, thyme):

  1. Capsicumfits better
  2. Carrotfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, lime, celery, tomato, sauce, thyme. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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