GRILLED CHICKEN WITH BASIL DRESSING
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
- Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
- Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.
BREEZE WOOD GRILLED CHICKEN - BAHAMA BREEZE
Another recipe I found at Bahama Breeze's web site. I absolutely loved the fresh citrus flavors of this dish!! As one reviewer stated don't let long list of ingredients but you off, as this doesn't take long at all to make. I make the glaze ahead of time and make the citrus butter while the chicken is on the grill!!
Provided by diner524
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the Chicken:.
- Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
- For Orange Glaze:.
- Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
- For the Citrus Butter:.
- Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!
Nutrition Facts : Calories 961.7, Fat 66.1, SaturatedFat 28.2, Cholesterol 184.4, Sodium 662.1, Carbohydrate 53.5, Fiber 0.6, Sugar 46.1, Protein 31.5
BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS
Make and share this Bahama Breeze Jamaican Grilled Chicken Wings recipe from Food.com.
Provided by The Ohio Valley Mea
Categories Chicken
Time P1DT20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- MARINATING PROCEDURE.
- Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
- Tips.
- * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
- * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
- COOKING PROCEDURE.
- After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
- Tips.
- * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
- * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
- * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure.
- GRILLING PROCEDURE.
- Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
- Tips.
- * Wings can also be placed on the grill directly from the oven to express the cooking process.
- * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
- Serve hot with your favorite beverage. Enjoy!
Nutrition Facts : Calories 848.7, Fat 60.5, SaturatedFat 17, Cholesterol 291.3, Sodium 278.6, Carbohydrate 2, Fiber 0.3, Sugar 0.1, Protein 69.7
BAHAMIAN GRILLED CHICKEN
This recipe is delicious and loaded with flavor. For the best flavor let marinate at least one to two hours. From bigoven.com.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 40m
Number Of Ingredients 10
Steps:
- 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels.
- 2. Place the pieces in a non-reactive bowl or baking dish and pour in the lime juice; turn the pieces to coat. Let marinate, at room temperature, for fifteen minutes, turning the pieces once or twice.
- 3. Pour off and discard the lime juice, then add the onion, garlic, chili, thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat thoroughly. Let the chicken marinated in this mixture for at least fifteen minutes or as long as 1 to 2 hours (the longer the better), covering and refrigerating if marinating the longer time.
- 4. Preheat the grill, using the two-tiered method (direct and non-direct cooking).
- 5. When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken pieces. Arrange to pieces, skin side down on the grate over the hotter section of the grill and cook for three to five minutes, and finish cooking as directed in the next 2 steps.
- 6. After oiling the grill grate, place the pieces, skin side down, on the hotter section of the grill. Cook until the skin starts to brown, three to five minutes. Move the pieces to the cooler section of the grill and continue grilling until the skin is thoroughly browned, five to seven minutes more. Watch carefully and use tongs to move the pieces away from flare-ups.
- 7. Turn the pieces and move them back to the hotter section of the grill. Brown the second sides well (three to five minutes), and then move the pieces back to the cooler side of the grill to finish cooking.
- 8. The total cooking time will be 16 to 24 minutes. When ready the chicken will be crisp and golden brown outside and juices will run clear when the meat is pierced.
GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA
This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).
Provided by PanNan
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
- To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
- Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.
Nutrition Facts : Calories 288.7, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 47.7, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 15.8
BAHAMA MAMA CHICKEN MARINADE
This chicken has the wonderful flavors of lime juice, rum, onions, garlic, and island spices - plus a little bite of hot peppers. Adjust the heat to your liking, and either grill or oven-bake the chicken - it's delicious either way. Prep time includes marinating. Cook time is approximate for marinade only, not chicken itself.
Provided by EdsGirlAngie
Categories Chicken Breast
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In olive oil, saute onion, garlic, green onion, chilis, spices and herbs for about 7 minutes, until deep golden brown, stirring often.
- Stir in salt, rum and lime juice.
- Raise the heat, then lower and simmer until all liquid is absorbed.
- Let mixture cool, then place chicken in a glass dish and rub marinade all over it.
- Cover and let marinate in refrigerator overnight (or at least 4 hours).
- Turn chicken halfway through the marinating time.
- Grill or bake chicken as desired.
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