Island Broiled Chicken Recipe 455

ISLAND BROILED CHICKEN

Steps:

• Make marinade, pour over chicken.
• Refridgerate overnight, turning ocasionally.
• Cook OUTSIDE!

ISLAND BROILED CHICKEN RECIPE - (4.5/5)

Steps:

• Mix all but chicken in plastic bag Add chicken and marinate 4-5 hours Dump marinade and chicken in baking dish and broil 10-15 minutes or until lightly browned. Occasionally brush with sauce Turn and broil 10-15 minutes or until cooked through and lightly browned Better when Marinaded but can be cooked right away if your in a hurry

BARBECUED ISLAND CHICKEN

Steps:

• In a small bowl, combine all ingredients except chicken.
• In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
• Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
• Remove chicken from marinade, discarding marinade.
• Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
• Serve, if desired, with grilled pineapple wedges.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

ISLAND CHICKEN

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

TROPICAL ISLAND CHICKEN

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

ISLAND BAKED CHICKEN

Steps:

• Combine all sauce ingredients.
• Pour over chicken breasts.
• You can marinate in refrigerator for 4 hours.
• Bake covered at 375 degrees for 1 hour.
• Or broil 5-7 inches from heat for 25 minutes.