GRILLED CARIBBEAN FREE RANGE CHICKEN
Flavorful way to grill chicken. Don't be afraid of the peppers and hot sauce - the taste after grilling is still relatively mild. Please use free range chicken if your market carries it fresh. Goes perfect with brown rice and grilled zucchini.
Provided by JRock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 8.2 g, Cholesterol 129.4 mg, Fat 5.5 g, Fiber 0.5 g, Protein 48.2 g, SaturatedFat 1.6 g, Sodium 743.5 mg, Sugar 4.8 g
GRILLED CARIBBEAN CHICKEN BREASTS
Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 1.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 24.7 mg, Sugar 0.9 g
GRILLED CARIBBEAN LIME CHICKEN
With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
ROASTED FREE RANGE CHICKEN
Steps:
- For the chicken:
- Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
- For the garnish:
- Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
- For the sauce:
- In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
- In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
- Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.
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.
FOIL-PACKET CARIBBEAN CHICKEN
Make chicken on the grill - with a Caribbean twist!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
- Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
- Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
- Carefully open the foil packets. Top with the pineapple salsa.
GRILLED CARIBBEAN CHICKEN THIGHS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
- Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
- Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
- Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
Nutrition Facts : Calories 762 calorie, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 265 milligrams, Sodium 376 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 50 grams
MISS OLLIE'S JERK CHICKEN
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Provided by Sarah Kirnon
Categories Bon Appétit Chicken Grill Grill/Barbecue Spice Chile Pepper Hot Pepper Garlic Dinner Summer Rum Chive Fourth of July Juneteenth
Yield 8 servings
Number Of Ingredients 12
Steps:
- Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
- Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
- Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
- Transfer chicken to a platter and let rest 10 minutes before serving.
CARIBBEAN CHICKEN
You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it. - Rusty Collins, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
GRILLED CARIBBEAN CHICKEN BREASTS
Another gem adapted from the National Chicken Council, this recipe uses spices and flavors of the topical Caribbean to liven up the humble (and often bland) chicken breasts. As warm weather approaches in the northern hemisphere, this will be a hit at the family BBQ.
Provided by justcallmetoni
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
- Remove chicken from marinade and sprinkle with salt and pepper.
- Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).
Nutrition Facts : Calories 172.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 376.4, Carbohydrate 3, Fiber 0.3, Sugar 1.5, Protein 27.6
CARIBBEAN CHICKEN
This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it.
Provided by Mysterygirl
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
- Seal.
- Marinate in refrigerator overnight. Place oven rack in top position.
- Heat oven to 500°F:.
- Drain chicken; discard marinade. Pat dry.
- Arrange in roasting pan.
- Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.
Nutrition Facts : Calories 178, Fat 5, SaturatedFat 1, Cholesterol 72.5, Sodium 572.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 29.6
CARIBBEAN JERK CHICKEN
Make and share this Caribbean Jerk Chicken recipe from Food.com.
Provided by Tony Spataro
Categories Chicken Thigh & Leg
Time 45m
Yield 8 thighs or drumsticks, 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
- With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- Add the Scotch bonnet pepper, onion, and green onions and mix well.
- Place chicken into one-gallon plastic freezer bag; pour marinade into bag; remove excess air from bag and seal. Marinate for at least 12 hours, turning bag every 6 hours -- marinate longer if possible, up to three days!
- Preheat an outdoor grill.
- Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked.
Nutrition Facts : Calories 1009.6, Fat 71.6, SaturatedFat 18.6, Cholesterol 315.8, Sodium 2174.8, Carbohydrate 19.3, Fiber 3, Sugar 9.8, Protein 68.9
CARIBBEAN BBQ CHICKEN
Make and share this Caribbean BBQ Chicken recipe from Food.com.
Provided by alligirl
Categories Chicken
Time 35m
Yield 8 pieces, 5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium heat.
- Trim and discard excess fat from chicken.
- Mix seasonings in small bowl until well blended; stir in lime juice to form paste.
- Rub evenly onto the chicken.
- Place chicken, skin side up, on grill; cover grill with lid.
- Grill 15 min.; turn over.
- Brush with 1/4 cup of the barbecue sauce.
- Grill an additional 10 min.; turn over.
- Brush with remaining 1/4 cup barbecue sauce.
- Continue grilling 5 minute or until chicken is cooked through (internal temperature of 170°F or until juices run clear).
Nutrition Facts : Calories 629.7, Fat 41.1, SaturatedFat 11.7, Cholesterol 204.1, Sodium 403.2, Carbohydrate 10.9, Fiber 0.6, Sugar 6.7, Protein 50.9
GRILLED CARIBBEAN CHICKEN
An incredible "barbeque sauce" that makes them come back for more - if you have any chicken left over, it's even better the next day! I've been using this recipe for 36 years - the fire will flame because of the oil, but believe me, it's worth it! I usually double this recipe.
Provided by BakerNurse
Categories Chicken Breast
Time 55m
Yield 4-6 pieces
Number Of Ingredients 6
Steps:
- Rinse your chicken pieces in cold water and the juice of 2 limes.
- Mix above ingredients in a small bowl, mixing well.
- Cook chicken pieces on grill, about 20-25 minutes per side, basting chicken with sauce the last 5 minutes on each side.
Nutrition Facts : Calories 183.3, Fat 20.4, SaturatedFat 2.8, Sodium 2326.2, Carbohydrate 0.9, Fiber 0.5, Sugar 0.1, Protein 0.2
CARIBBEAN JERK CHICKEN
Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.
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