Ginger Rum Chicken Food

SPICY RUM CHICKEN WINGS

Steps:

• Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
• Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
• Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
• Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
• Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
• Remove the wings from the grill and toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.

GINGER RUM SHANDY

Steps:

• In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool.
• Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

RUM CHICKEN MARINADE

Steps:

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

CHICKEN WITH GINGER

Steps:

• Soak ginger in cold water 10 minutes; drain.
• Heat oil in a skillet over high heat; brown chicken in two batches, 6 to 8 minutes. Set aside.
• In same skillet over medium heat, cook ginger, onion, and garlic, stirring until browned, 8 to 10 minutes. Add soy sauce, vinegar, and sugar; cook over high heat until thick, 3 to 4 minutes. Add chicken; stir to warm. Remove from heat; stir in scallions.

GINGER CHICKEN

Steps:

• In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.

EASY GARLIC GINGER CHICKEN

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

RUM CHICA RUM CHICKEN

Steps:

• Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
• Preheat your grill to medium-high heat.
• Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.

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.

GINGER RUM CHICKEN

Steps:

• Preheat the oven to 375.
• Season the chicken with salt, pepper, and paprika to taste.
• Put the chicken in a shallow roasting pan.
• Beat egg yolk until light and then add the honey, rum, and chicken stock and beat until well mixed.
• Stir in garlic, ginger, and nutmeg.
• Pour the sauce over chicken and bake at 375 degrees for 45 to 60 minutes.
• Baste at least every 15 minutes.

ISLAND BIRD: PINEAPPLE-RUM CHICKEN

Steps:

• Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
• Cut the pineapple into bite-size pieces.
• Heat a medium saucepan over med-high heat.
• Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
• Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
• Remove the pan from the heat; add in the spiced rum.
• Return the pan to the heat, keeping a little distance in case the pot flames up.
• You can flame it on purpose, if you want to look cool.
• Either way, let the alcohol cook away, 1 minute.
• Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
• While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper, then add to the hot skillet.
• Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
• Slice breasts and return to the large skillet.
• Pour in the pineapple and sauce and combine with a good shake of the pan.
• Add in the parsley and cilantro; turn off the heat.
• Let stand for a minute or two.
• Serve up the jasmine rice and top with a liberal amount of the Island Bird.

GINGER-RUM MARINADE

Steps:

• Mix all ingredients together.
• Pour over meat and marinade in the refrigerator for 4 to 8 hours.
• Note* I pour all of the contents into a large ziplock bag and then add the meat.
• I find this alot easier and it seems to marinade alot better this way.

CHICKEN BREASTS IN GINGER LIME SAUCE

Steps:

• Beat the chicken meat with a mallet to tenderise. Barbecue the chicken until tender.
• To make lime juice sauce: Combine the brown sugar, lime juice, rum, ginger, garlic and Hot Sauce in a saucepan, heating without boiling until sugar fully dissolves, then bring sauce to a boil;.
• serve on top of chicken.