Bbq Spice Island Chicken Recipes
BARBECUED ISLAND CHICKEN
Moist, easy and full of summer flavors! A great recipe that will remind you a breezy night on a tropical island. This recipe is loved by all ages as it is savory yet sweet from the pineapple juice and has an almost caramel flavor from the brown sugar. Preparation time includes allowing chicken to marinate. Stevia can replace brown sugar but I do not have the correct amount needed for this. Also please note that the fat and calorie count is incorrect as you discard most of the marinade. Enjoy!
Provided by sassafrasnanc
Categories Chicken Breast
Time 55m
Yield 6 breasts, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine all ingredients except chicken.
- In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
- Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
- Remove chicken from marinade, discarding marinade.
- Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
- Serve, if desired, with grilled pineapple wedges.
Nutrition Facts : Calories 352.7, Fat 10.6, SaturatedFat 1.9, Cholesterol 102.7, Sodium 608.1, Carbohydrate 21.3, Fiber 0.3, Sugar 18.8, Protein 41.3
TROPICAL ISLAND CHICKEN
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.
Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
ISLAND CHICKEN
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
Provided by LifeIsGood
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees F.
- Glaze:.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Chicken:.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9
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