CARIBBEAN SPICE ISLANDS MARINATED CHICKEN BY CLEAN EATING
Entered for safe-keeping for ZWT5. From Clean Eating, May/June 2009 issue. This is a more complex mixture of Caribbean spices and ingredients than "knock-your-socks-off" hot peppers and "suicide-spicy" jerk chicken. The preparation is geared toward advance preparation and freezing of the marinade and marinated chicken (for 3-4 months), but I did not include freezing/thawing time in preparation time. For tropical fruit, use any combination of tropical fruit: pineapple, mango or papaya were suggested by Clean Eating.
Provided by KateL
Categories Chicken Breast
Time 33m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- PREP & FREEZE:.
- In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade and place into a small resealable plastic bag or container and freeze.
- Place chicken in a large resealable plastic bag, pouring in remaining 3/4 cup marinade. Press out excess air while sealing bag tightly, then store flat in freezer. (Marinated chicken may be frozen for 3-4 months.).
- 24 HOURS BEFORE EATING:.
- Remove bags of marinated chicken and reserved marinade from freezer, placing them on a tray (to catch any liquid that may drain off while defrosting). Leave tray in fridge, allowing chicken and marinade to defrost overnight or for about 24 hours. (Raw, marinated chciken may be kept refrigerated for an additional 24 hours after it has completely defrosted.).
- COOKING:.
- Once chicken has completely defrosted, preheat oven to 400 degrees Fahrenheit.
- Heat a saute pan over high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag.
- Sear chicken for 2-3 minutes and flip breasts.
- Season cooked side with salt and black pepper, while searing bottom for an additional 2-3 minutes.
- Remove chicken from pan, place on a parchment-lined baking sheet and put in oven. Roast for 10-12 minutes, or until chicken is fully cooked throughout (no longer pink in the middle -- internal temperature of 165 degrees Fahrenheit).
- While chicken bakes, add thawed 1/4 cup reserved marinade to tropical fruit in a medium bowl and mix. Cover and refrigerate until chicken is ready.
- Serve chicken (4 oz.) with a dollop of fruit mixture (1/2 cup fruit).
CARIBBEAN-SPICED ROAST CHICKEN
Tropical flavors make this chicken really delicious.
Provided by MICHELLE0011
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
- Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
- Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g
CARIBBEAN CHICKEN
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
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
CARIBBEAN CANADIAN GLAZED CHICKEN
Chicken pieces of your choice marinated in a golden glaze of molasses, pineapple juice, rum, mustard, garlic and ketchup; then baked, brushed and broiled to sun-kissed perfection! I have just come back from a holiday in the Caribbean, so I was inspired to create a 'taste of the sun'. Enjoy!
Provided by lcpgh
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 4
Number Of Ingredients 8
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!)
Nutrition Facts : Calories 519.4 calories, Carbohydrate 26.6 g, Cholesterol 157.9 mg, Fat 28.8 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 672.6 mg, Sugar 19.5 g
CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN
The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.
Provided by LizzyGirl09
Categories Caribbean
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
- Add your choice of pork, beef, chicken or fish.
- Marinate for at least two hours.
- Prepare in your preferred method of cooking.
EMERIL'S CARIBBEAN CHICKEN
Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 12
Steps:
- In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
- To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
- Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.
Nutrition Facts : Calories 510 g, Fat 26 g, Fiber 1 g, Protein 53 g
SPICY ISLAND CHICKEN
Take your guests to paradise with this Spicy Island Chicken. This juicy grilled chicken is marinated in an orange juice, Worcestershire sauce and jalapeño combo. Throw it on the grill and serve this Spicy Island Chicken with orange slices and chopped jalapeños as a garnish.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix all ingredients except chicken until blended. Reserve 1/4 cup Worcestershire sauce mixture. Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of all chicken pieces.
- Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 40 min. or until done (165°F), turning and brushing occasionally with reserved Worcestershire sauce mixture for the last 15 min.
Nutrition Facts : Calories 270, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 28 g
GRILLED CARIBBEAN LIME CHICKEN
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
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
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