BAHAMA BREEZE BREEZE WOOD-GRILLED CHICKEN BREAST RECIPE
Make this Straight-From-the-Restaurant Bahama Breeze Breeze Wood-Grilled Chicken Recipe at home. This Jamaican-influenced recipe will make you dream of beach and deep blue water.
Provided by Mark
Categories Grilling Recipe Lunch Main Course Outdoor Cooking
Time 45m
Number Of Ingredients 8
Steps:
- Prepare Bahama Breeze Orange Glaze and Bahama Breeze Citrus Butter Sauce according to recipes below. Set aside.
- Lightly coat chicken breasts with olive oil on both sides. Sprinkle with salt and pepper, to taste, on both sides.
- Preheat grill to medium heat.
- Add wood chips added just prior to adding the chicken.
- Place breasts on grill and cook for 6 - 7 minutes per side, while flipping it over twice during the grilling. Check that the chicken has reached 165 - 170°F on a meat thermometer or the juices run clear when pierced with a fork.
- When chicken is fully cooked, baste generously with the orange glaze on both sides.
- Allow the chicken to cook for 1 more minute to caramelize the glaze.
- Serve immediately with warm citrus butter sauce and your favorite sides.
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
THE BEST GRILLED CHICKEN BREASTS
Say good-bye to dry, stringy grilled chicken breast. We've come up with the best method for supremely tender, flavor-packed meat that marinates in 30 minutes and grills in just 10. The key ingredients in the marinade are yogurt and lemon, which deliver a one-two punch of gentle tenderizing and immense flavor -- without making the chicken rubbery like some ultra-acidic marinades can. The yogurt also adheres to the exterior, creating a crispier "crust" that locks in the juiciness. The perfect partner for grilled vegetables or all kinds of potatoes, this chicken is equally delicious chopped and served cold on salads or grain or noodle bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Working with one chicken breast at a time, place the chicken between 2 pieces of plastic wrap or parchment paper. Gently pound with a meat mallet to 1/2 inch thick then transfer to a large bowl.
- Combine the yogurt, lemon zest, lemon juice, scallion whites, garlic, olive oil, 2 teaspoons salt and a few grinds of black pepper to a food processor and process until smooth. Pour the marinade over the chicken. Turn the chicken a few times to coat then submerge in the marinade. Cover the bowl with a clean dish towel and refrigerate for at least 30 minutes but no more than 3 hours.
- Meanwhile, heat a grill to medium.
- Remove the chicken from the marinade to a large platter, letting any excess marinade drip back into the bowl. Season the chicken with 1/2 teaspoon salt and a few grinds of black pepper. Grill, covered, flipping once halfway through, until a digital thermometer registers 165 degrees F, 4 to 5 minutes per side. Let rest 5 minutes before serving.
- Thinly slice the scallion greens on a bias and sprinkle over the chicken. Refrigerate in an airtight container for up to 5 days.
BAHAMA BREEZE
Rum and a blend of liqueurs served in a tall glass make a wonderful tropical drink.
Provided by CHERYL BLUE
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- In a blender, combine dark rum, banana liqueur, apricot liqueur, coconut rum, grenadine, honey, lemon juice, orange juice, pineapple juice and 3 or 4 ice cubes. Blend until smooth. Pour into glasses with ice and serve.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 4.9 mg, Sugar 5.7 g
JERK CHICKEN PASTA
I used to work at Bahama Breeze and came home one night to try and replicate their Jerk Chicken Pasta as close as possible, and this is the closest I've gotten, but it tastes JUST like it!
Provided by StormyThoughts
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in skillet over medium/low heat and add garlic.
- When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
- Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
- In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
- In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
- In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
- Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
- Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
- Add chicken to heat through.
- Add pasta and stir to heat through.
- Serve.
Nutrition Facts : Calories 774.2, Fat 44.9, SaturatedFat 23.1, Cholesterol 176.2, Sodium 421.9, Carbohydrate 50, Fiber 3.1, Sugar 3.1, Protein 42.7
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
CITRUS BUTTER SAUCE
Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!
Provided by diner524
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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 224.7, Fat 19.6, SaturatedFat 11.3, Cholesterol 45.8, Sodium 154.2, Carbohydrate 7.6, Fiber 0.1, Sugar 6, Protein 0.5
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