Island Broiled Chicken Recipes

ASIAN ISLAND GRILLED CHICKEN SALAD

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.

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 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

ISLAND GRILLED JERK CHICKEN

Steps:

• Wash the chicken and pat it dry. Cut each breast in half lengthwise, then each half into two strips (can do more if the breast is really thick/wide, looking for about a 1/2 inch strip or even a little less).
• Place the strips in a storage bag.
• Combine the soy sauce and next eight ingredients in a blender; blend until smooth.
• It's going to be an icky green color, don't fear as I initially did!
• Pour mixture into the bag over the chicken, seal and marinate in the fridge for up to 24 hours; squish around a few times over the marinating period.
• Preheat grill to medium high heat.
• Thread chicken strips on skewers, place on grill over direct heat, close lid.
• Grill on each side until done (approx. 5 minutes per side).

SPICY ISLAND CHICKEN

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.

ASIAN ISLAND GRILLED CHICKEN SALAD

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.

ISLAND JERK CHICKEN

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

GRILLED ISLAND CHICKEN KABOBS RECIPE

Steps:

• Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt, and pepper in a large resealable bag.
• Place chicken in bag, making sure all pieces are covered.
• Seal bag and place in fridge and let marinate for at least 4 hours (or overnight).
• On metal or soaked wooden skewers, thread chicken, onion, pepper and pineapple.
• Discard remaining marinade in bag.
• Heat grill to medium heat.
• Place skewers on grill and cook for 7-8 minutes per side or until chicken is no longer pink in the middle (if using a meat thermometer, make sure it registers 165 degrees F).
• Remove from grill and serve.