Caribbean Chicken Fingers Recipes

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.

HAWAIIAN CHICKEN FINGERS

Steps:

• Make the dipping sauce: Whisk the sweet chili sauce, mayonnaise and lime juice in a bowl.
• Make the chicken fingers: Preheat the oven to 425 degrees F. Spread the coconut on a baking sheet and bake, stirring occasionally, until golden brown, about 10 minutes. Transfer to a shallow dish and let cool, then stir in the panko, paprika and coconut oil. (The mixture should resemble wet sand.) Whisk the eggs and 1/2 teaspoon salt in a separate shallow dish.
• Set a rack on a baking sheet; coat the rack with cooking spray. Dip the chicken in the egg mixture, shaking off any excess; coat with the coconut mixture, pressing firmly to adhere. Place the chicken on the prepared rack; coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes. Serve with the dipping sauce.

SUPER EASY CHICKEN FINGERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Roll chicken pieces in the melted butter or margarine, then roll in the breadcrumbs
• Bake the chicken fingers in the preheated oven for about 10 minutes. Turn them over and cook for another 10 minutes or until they are brown and pierce easily with a fork. Ready to serve!

CARIBBEAN JERK CHICKEN TENDERS RECIPE - (4.2/5)

Steps:

• Pour the marinade into a large zip lock bag. Add the chicken, seal well, and refrigerate all day or overnight. Preheat oven to 400°F. Add the flour to a shallow bowl and season with salt and pepper. Heat a large nonstick skillet over medium heat with a tablespoon of oil. Coat the chicken with flour mixture and place in the hot skillet, browning on both sides. Watch carefully as the sugar in the marinade browns quickly. You will need to brown the chicken in 2 batches so you don't overcrowd the pan. Add more oil to the pan for the second batch. Place the browned chicken on a sheet pan and bake 15 minutes.

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 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!)

JAMAICAN JERK CHICKEN FINGERS

Steps:

• JAMAICAN JERK CHICKEN FINGERS
• Category: GRILL
• Serves: 8
• Lay strips in baking dish and pour juice over top.
• Cover and refrigerate 1 hour.
• In small bowl, combine remaining ingredients.
• Sprinkle generously over chicken.
• Marinate 1 hour.
• Grill should be medium hot and grate set on highest level.
• Lay out chicken and.
• grill on both sides 1 hour or until done.

JAMAICAN CHICKEN FINGERS WITH HONEY-MUSTARD SAUCE

Steps:

• 1. Trim fat from chicken. Cut each chicken piece lengthwise into 3/4-inch-wide strips. In shallow dish whisk together egg whites and honey. In another shallow dish combine cereal and jerk seasoning.2. Dip chicken pieces in egg mixture. Roll in cereal mixture. Place in single layer on ungreased baking sheet.3. Bake at 450°F for 11 to 13 minutes or until tender and no longer pink. In small bowl stir together salad dressing and lime peel. Serve chicken and mango slices with salad dressing mixture. NOTE: This recipe can also be served as an appetizer. It makes 12 appetizer servings.

CARIBBEAN CHICKEN FINGERS

Steps:

• Mix brown sugar, seasoned salt, onion, cinnamon and red pepper in shallow dish.
• Coat chicken strips with spice mixture, and place on greased baking pan.
• Broil 5 minutes per side or until chicken is cooked through.