Caribbean Grilled Chicken Recipes

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GRILLED CARIBBEAN CHICKEN BREASTS



Grilled Caribbean Chicken Breasts image

Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

¼ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
¼ teaspoon hot pepper sauce
½ teaspoon chopped fresh oregano
1 ½ skinless, boneless chicken breasts

Steps:

  • In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
  • Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
  • Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
  • Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 1.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 24.7 mg, Sugar 0.9 g

GRILLED CARIBBEAN CHICKEN



Grilled Caribbean Chicken image

Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 skinless, boneless chicken breasts
¼ cup orange juice
2 tablespoons fresh lime juice
2 tablespoons mango chutney
2 teaspoons grated fresh ginger
1 tablespoon olive oil
½ teaspoon hot pepper sauce
1 teaspoon minced fresh oregano
2 cloves garlic, minced

Steps:

  • In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
  • Preheat grill to medium high heat or set oven to broil
  • Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 4.4 g, Cholesterol 36 mg, Fat 4.2 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 0.8 g, Sodium 43.1 mg, Sugar 3 g

GRILLED CARIBBEAN LIME CHICKEN



Grilled Caribbean Lime Chicken image

With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup lime juice
1/4 cup olive oil
4 garlic cloves, minced
2 teaspoons Greek seasoning
8 boneless skinless chicken breast halves (6 ounces each)
SALSA:
2 large tomatoes, seeded and chopped
1 cup diced fresh pineapple
2/3 cup cubed avocado
2 green onions, thinly sliced
1 tablespoon lime juice
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

GRILLED CARIBBEAN CHICKEN THIGHS



Grilled Caribbean Chicken Thighs image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds)
Kosher salt and freshly ground pepper
1 cup mango nectar or tropical orange juice blend
Juice of 1 lime, plus wedges for serving
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon jarred jerk seasoning paste
1/4 cup extra-virgin olive oil, plus more for brushing
3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick
1 mango, thinly sliced
2 scallions, thinly sliced
1/2 cup basil leaves

Steps:

  • Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
  • Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
  • Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
  • Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.

Nutrition Facts : Calories 762 calorie, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 265 milligrams, Sodium 376 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 50 grams

CARIBBEAN CHICKEN



Caribbean Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

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



Caribbean Chicken image

You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it. - Rusty Collins, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)

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.

Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED JAMAICAN "JERK" CHICKEN



Grilled Jamaican

Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.

Provided by Cullinaryjudge

Categories     Caribbean

Time 35m

Yield 10 serving(s)

Number Of Ingredients 21

10 skinless chicken breasts
1/2 cup vegetable oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
2 teaspoons crushed red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cayenne
1 teaspoon salt
1/4 cup sugar
1 onion, diced
1 green pepper, diced

Steps:

  • Pound chicken to tenderize.
  • Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
  • Grill until just done.
  • Do not overcook.
  • Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.

GRILLED CARIBBEAN CHICKEN BREASTS



Grilled Caribbean Chicken Breasts image

Another gem adapted from the National Chicken Council, this recipe uses spices and flavors of the topical Caribbean to liven up the humble (and often bland) chicken breasts. As warm weather approaches in the northern hemisphere, this will be a hit at the family BBQ.

Provided by justcallmetoni

Categories     Chicken Breast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
1/4 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated gingerroot
1 scallion, finely chopped (green and white part)
2 garlic cloves, minced
1/4-1/2 teaspoon hot pepper sauce, to taste
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
  • Remove chicken from marinade and sprinkle with salt and pepper.
  • Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).

Nutrition Facts : Calories 172.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 376.4, Carbohydrate 3, Fiber 0.3, Sugar 1.5, Protein 27.6

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