Caribbean Roast Chicken Food

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

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.

CARIBBEAN REEF CHICKEN

Steps:

• Sprinkle salt and pepper over washed and dried chicken. Set aside.
• In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce; set aside.
• Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken.
• Bake in a 400°F oven for 45 minutes or until the chicken is fork tender.
• In a blender, place chutney and remaining 2 tablespoons of rum,process to blend.
• Spoon chutney mixture over chicken and bake about 3 minutes more or until chutney is warm.
• Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

CARIBBEAN SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 F or 165°C.
• In a small bowl combine lime juice,rum and brown sugar. Set aside.
• Mix together all the spices. Place chicken in a roasting pan and Brush with the oil then rub in the spice mixture.
• While chicken is roasting baste with the juice, rum ,sugar mixture every 15 -20 minutes.
• roast for about 90 minutes or until meat thermometer reads 180 when placed in the thickest part of the thigh or juice run clear.
• Allow to rest for 10 minutes before carving.

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
• Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
• Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
• Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.