CARAMBOLA-GLAZED BARBEQUED CHICKEN
Carambola is also known as "star fruit". In this recipe it flavors a handsome glaze for the chicken. From "The Sugarmill Caribbean Cookbook".
Provided by kellychris
Categories Whole Chicken
Time 2h30m
Yield 1 hen, 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken quarters in shallow dish.
- In a bowl, stir together oil, vinegar, sherry, garlic, and poultry seasoning, and 1 teaspoons of Caribbean seasoning.
- Pour off 1 cup of this mixture, and set it aside.
- Pour the rest of the mixture over the chicken.
- Cover and refrigerate for 2-3 hours.
- Prepare grill.
- Put the carambolas into a blender or food processor.
- Add lime juice,honey,vinegar,soy sauce, garlic, hot pepper sauce, and remaining 1 teaspoons Caribbean seasoning.
- Whirl until the mixture is smooth, stopping to scrape down sides.
- lend in the reserved marinade.
- Grill over medium coals for 30 minutes,turning occasionally and basting with the carambola mixture after every turn.
- The chicken is done when it reaches 170* on a meat thermometer.
- Allow to stand 10 minutes before serving.
BARBECUED CHICKEN
Steps:
- Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
- Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
- Serve with extra barbecue sauce on the side.
- In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
- Yield: 1 1/2 quarts
STICKY BARBECUE CHICKEN
Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it's cooked properly, then grill over hot coals for that lovely BBQ flavour
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 50m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
- Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
- Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 17 grams protein, Sodium 1.1 milligram of sodium
MAPLE-GLAZED BARBECUE CHICKEN
Make and share this Maple-Glazed Barbecue Chicken recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat grill.
- In small bowl stir together glaze ingredients.
- Sprinkle chicken with salt and pepper.
- Brush chicken generously with glaze.
- Place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals; cover grill.
- Cook 8-12 minutes or until juices run clear, turning once and brushing occasionally with glaze.
Nutrition Facts : Calories 190.9, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 462, Carbohydrate 14.3, Fiber 0.2, Sugar 12.4, Protein 25.3
GRILLED CHICKEN AND STAR FRUIT (CARAMBOLA)
Make and share this Grilled Chicken and Star Fruit (Carambola) recipe from Food.com.
Provided by Ambervim
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside.
- Peel and quarter grapefruit and kiwi.
- Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices.
- Thread fruits on 4 metal skewers.
- Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once.
- During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once.
- While the chicken and fruit are grilling prepare some rice for a great side dish. Or to add even more of the islands to your meal you could use couscous as a great side dish choice.
Nutrition Facts : Calories 276, Fat 6.2, SaturatedFat 1, Cholesterol 75.5, Sodium 290.3, Carbohydrate 29.8, Fiber 5.2, Sugar 20.8, Protein 27.4
GRILLED CHICKEN BREAST WITH BARBECUE GLAZE
Make and share this Grilled Chicken Breast With Barbecue Glaze recipe from Food.com.
Provided by Fairy Nuff
Categories Lunch/Snacks
Time 4h10m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine sauce, honey, mayonnaise, garlic and ginger.
- Add chicken fillets to bowl and until well coated with the marinade. Cover and refrigerate for 3 hours or overnight.
- Put chicken on oiled grill plate and bbq for approximately 5 minutes each side (longer if using large breasts), brushing occasionally with the marinade.
Nutrition Facts : Calories 50.2, Fat 0.1, Sodium 176.9, Carbohydrate 12.5, Fiber 0.2, Sugar 9.8, Protein 0.1
APPLE-GLAZED BARBECUED CHICKEN
Make and share this Apple-Glazed Barbecued Chicken recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the apple juice concentrate, ketchup, brown sugar, vinegar, thyme and hot-pepper sauce.
- Cook, stirring, over medium heat until the sugar completely dissolves.
- Remove from the heat and cool to room temperature.
- Place the chicken in a single layer in a 13 by 9-inch baking pan.
- Pour about half of the cooled ketchup mixture over the chicken, turning once to coat both sides.
- Cover and refrigerate both the chicken and the remaining ketchup mixture for 4 to 24 hours.
- Coat a grill rack with nonstick spray.
- Then light the grill according the manufacturer's directions.
- Check the temperature for grilling; the temperature should be medium-hot.
- Place the rack on the grill.
- Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
- Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
- Place the chicken on the rack and grill, uncovered, for 8 minutes.
- Turn the chicken over and brush with the remaining ketchup mixture.
- Grill for 7 to 10 minutes, or until the chicken is tender and cooked through.
- Discard any remaining ketchup mixture.
- To broil the chicken instead of grilling it, coat the rack of a broiling pan with nonstick spray.
- Remove the chicken from the ketchup mixture; discard whatever ketchup mixture remains in the baking pan.
- Coat the chicken pieces with nonstick spray and brush them with some of the remaining ketchup mixture.
- Place the chicken on the rack.
- Broil 4 inches from the heat for 5 minutes.
- Turn the chicken over and brush again with the remaining ketchup mixture.
- Broil for 4 to 6 minutes, or until the chicken is tender and cooked through.
- Discard any remaining ketchup mixture.
Nutrition Facts : Calories 201.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 65.8, Sodium 87.5, Carbohydrate 19.1, Fiber 0.1, Sugar 17.8, Protein 26.5
PORTUGUESE BARBEQUED CHICKEN
A moist and flavorful chicken that is so easy to make. I always make extra garlic oil to have on hand.
Provided by Chef Gorete
Categories Poultry
Time 2h15m
Yield 1 chicken, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and pat dry. Place the chicken in a heavy bag and set in a large bowl.
- In a small pot, heat the olive oil over low heat. Add the whole crushed garlic cloves to the oil and cook for 5 minutes. Remove from the heat and let the oil stand until cool.
- Remove the garlic from the cooled oil and discard. Combine the oil, paprika, piri-piri sauce, lemon juice, garlic powder and the salt and pepper. Pour over the chicken, turning to coat, then close bag and refrigerate overnight, turning several times. Let stand at room temperature for 1 hour prior to cooking.
- Preheat the oven to 350°F Remove the chicken from the marinade. Lay the carrots in the roasting pan then place the chicken on top of the carrots. Pour the marinade over the chicken then add the water to the pan. Bake in the oven, basting regularly for approximately 120 - 180 minutes, or until a meat thermometer registers 180°F (add a bit more water if sauce gets dry). Add the potatoes to the roasting pan after the chicken has been in the oven for 1/2 an hour. Taste the potatoes for salt and adjust to suit your taste. I like my sauce nice and red, so will usually add extra paprika while it's cooking.
- Remove the chicken from the oven and let rest for 5 minutes. Strain the marinade from the pan and serve with the chicken.
- ***Alternatively, the chicken can be placed on a rotisserie rod with a drip pan placed below and slightly in front of the bird to catch any drippings and prevent flare-ups as the bird rotates. Add the remaining marinade and water to the drip pan. Grill the chicken on a medium-high setting, brushing often with the marinade. Barbeque for approximately 120 minutes, or until the meat thermometer registers 180°F I have also cut up the chicken prior to marinating it, then barbequed it low and slow on the grill -- delicious.***.
Nutrition Facts : Calories 932.8, Fat 53.9, SaturatedFat 12.7, Cholesterol 162.6, Sodium 576.7, Carbohydrate 66.6, Fiber 8.9, Sugar 4.2, Protein 45.9
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