Barbecue Bbq Or Baked Spiced Rum Caribbean Chicken Food

JAMAICAN RUM CHICKEN

Steps:

• Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
• Spray grill with cooking spray. Grill chicken until no longer pink.

KIBBEE SINEEA (BAKED SPICED KIBBEE)

Steps:

• Soak wheat for one hour.
• Squeeze to drain.
• Brown pine nuts and onions lightly over med-low heat.
• Remove from heat.
• Combine meat, wheat, and seasonings.
• Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
• Form one layer in an 8x8 buttered baking dish.
• Top with onion and pine nut mixture, spreading evenly over meat.
• Lay on top layer of meat, pressing down (this is important), and smoothing.
• Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
• Dip the spatula in cold water and start make cuts the length of the pan.
• Then go back across "crosswise" forming diamond shaped pieces.
• Glaze top with 3 tbsp melted butter.
• Bake at 400°F for 20-30 minutes or until browned.
• Serve with sour cream, if desired.

OVEN GLAZED CARIBBEAN CHICKEN

Steps:

• COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
• TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
• PREHEAT broiler.
• BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

CARIBBEAN-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.