Oven Glazed Caribbean Chicken Food

CARIBBEAN CANADIAN GLAZED CHICKEN

Steps:

• To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
• Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
• Preheat oven to broil.
• Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

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 CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

OVEN GLAZED CARIBBEAN CHICKEN

Steps:

• COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
• TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
• PREHEAT broiler.
• BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

CARIBBEAN CHICKEN WINGS

Steps:

• In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
• Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

SPICY CARIBBEAN GLAZED CHICKEN

Steps:

• Heat grill.
• In small saucepan, combine chili sauce, brown sugar, lime juice, hot pepper sauce, allspice and ginger.
• Bring to a boil, stirring occasionally.
• Remove from heat.
• Place chicken on grill, skin side down, over low heat.
• Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
• Bring any remaining glaze to a boil; serve as a sauce with chicken.

EASY CARIBBEAN CHICKEN

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

CARIBBEAN CHICKEN

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.