Bahamian Grilled Chicken Recipes

GRILLED HAWAIIAN CHICKEN

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CARIBBEAN BBQ CHICKEN

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).

HAWAIIAN GRILLED CHICKEN

Steps:

• Whisk pineapple juice, soy sauce, brown sugar, garlic, and ginger together in a bowl until brown sugar has dissolved. Pour marinade into a resealable plastic bag. Add chicken thighs and coat with the marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator, 4 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Reduce heat to low on one burner of the preheated grill. Place oven-safe dish over the low burner; add butter and green onions to the dish and allow to slowly melt. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Grill chicken in batches over the medium burners, turning once, until juices run clear, about 10 minutes per batch.
• When chicken is cooked, place each piece into the butter and onion "bath", turning a couple of times to ensure it is well coated. Continue to grill remaining chicken, adding each piece to the butter and onion "bath", pushing already-coated pieces to the side until all pieces have been coated.

BAHAMIAN GRILLED CHICKEN

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour in the lime juice turn the pieces to coat. Let marinate, at room temperature, for 15 minutes, turning the pieces once or twice.2. Pour off and discard the lime juice, then add the onion, garlic, chile, thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture for at least 15 minutes or as long as 1 to 2 hours (the longer the better), covering and refrigerating if marinating the longer time.3. Preheat the grill, using the two-tiered method.4. When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken pieces. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes.5. Transfer the chicken pieces to serving plates or a platter and serve.Serves 4

BAHAMIAN STYLE SIMMERED CHICKEN

Steps:

• In a large skillet heat oil; add chicken and onion. Squeeze the juice from 2-3 limes over chicken or substitute Old Sour if a spicier flavour preferred. Add thyme. Simmer chicken 30-40 minutes until fork tender and no longer red. Add salt and pepper to taste and serve immediately.
• Note: if you use all breast meat, it might take less time. Likewise, if you use more chicken, it might take more time. Keep an eye on it.

BAHAMIAN GRILLED CHICKEN

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour in the lime juice turn the pieces to coat. Let marinate, at room temperature, for 15 minutes, turning the pieces once or twice.2. Pour off and discard the lime juice, then add the onion, garlic, chile, thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture for at least 15 minutes or as long as 1 to 2 hours (the longer the better), covering and refrigerating if marinating the longer time.3. Preheat the grill, using the two-tiered method.4. When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken pieces. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes.5. Transfer the chicken pieces to serving plates or a platter and serve.Serves 4