Chicken With Papaya Bbq Sauce Recipes

GRILLED CHICKEN WITH PAPAYA BBQ SAUCE

Steps:

• PAPAYA CHICKEN MARINADE:.
• In a bowl, combine all ingredients for the marinade (except chicken).
• Add chicken and immerse in marinade.
• Set aside to marinate for a minimum of 1 hour up to 24 hours.
• Prepare Papaya BBQ Sauce.
• PAPAYA BBQ SAUCE:.
• Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
• Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
• Add water, juice from lemon, limes and vinegar.
• Bring to a boil.
• Add papaya and season with salt.
• Bring to a boil again and allow to simmer for 15 minutes.
• Using a blender, puree sauce until smooth.
• TO GRILL CHICKEN:.
• Heat and oil grill.
• Remove chicken from marinade and place on grill.
• Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
• Garnish with chopped Spiced Cashews and cilantro leaves.
• SPICED CASHEW NUTS:.
• In a small frying pan, melt butter over medium heat.
• Add cashews until golden brown. Remove from heat, add paprika and salt.
• Use half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole to add to a salad.

PAPAYA CHICKEN

Steps:

• Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.

GRILLED JERK CHICKEN WITH PAPAYA SALSA

Steps:

• MAKE MARINADE
• Blend all marinade ingredients in a blender until smooth.
• MARINATE AND GRILL CHICKEN
• Divide the chicken pieces and marinade in 2 sealable plastic bags. Seal the bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for 1 day.
• Let chicken stand at room temperature 1 hour before cooking.
• COOK CHICKEN USING CHARCOAL GRILL
• Open the vents on the bottom of the grill and on the lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over one side of a bottom rack (you will have a double or triple layer of charcoal).
• When the charcoal turns grayish white and you can hold your hand 5 inches above the rack for 3 to 4 seconds, sear the chicken in batches on a lightly oiled rack over the coals until well browned on all sides, about 3 minutes per batch. Move the chicken as seared to the side of the grill with no coals underneath, then cook, covered with the lid, until cooked through, 25 to 30 minutes more.
• Serve the chicken with the papaya salsa.
• COOK CHICKEN USING GAS GRILL
• Preheat the burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust the heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
• Serve the chicken with papaya salsa.
• COOK CHICKEN USING AN OVEN
• If you can't grill, you can roast the chicken in two large shallow (1-inch-deep) baking pans in the upper and lower thirds of a 400°F oven, switching the position of the pans halfway through the roasting, 40 to 45 minutes total.