HULI HULI CHICKEN ON THE GRILL
Steps:
- Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
- To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
- In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
- Preheat a grill to medium heat.
- Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
- Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
- Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
- Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.
GRILLED CARIBBEAN CHICKEN
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
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 CHICKEN (GUY FIERI)
Orange juice,lime zest, jalapenos and ginger brings those chicken breasts to life. This meld of flavor comes from Guy Fieri at the food network and posted for ZWT5.
Provided by BakinBaby
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Puree all ingredients (except chicken) in food processor.
- Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
- Preheat oven to 350 degrees.
- Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
- Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
- To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.
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.
GRILLED CARIBBEAN FREE RANGE CHICKEN
Flavorful way to grill chicken. Don't be afraid of the peppers and hot sauce - the taste after grilling is still relatively mild. Please use free range chicken if your market carries it fresh. Goes perfect with brown rice and grilled zucchini.
Provided by JRock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 350.1 calories, Carbohydrate 8.2 g, Cholesterol 129.4 mg, Fat 5.5 g, Fiber 0.5 g, Protein 48.2 g, SaturatedFat 1.6 g, Sodium 743.5 mg, Sugar 4.8 g
GRILLED CARIBBEAN CHICKEN
Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal for a tasty, grilled tropical dinner, pair with a spicy rice dish!
Provided by CaliforniaJan
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat the grill for high heat.
- Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
- Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Nutrition Facts : Calories 556.6, Fat 43.4, SaturatedFat 11.2, Cholesterol 113.9, Sodium 973.4, Carbohydrate 9, Fiber 0.2, Sugar 7, Protein 32.4
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