Quick And Easy Caribbean Chicken Recipes

CARIBBEAN CHICKEN

Caribbean Chicken image

Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.

Provided by KS

Categories World Cuisine Recipes Latin American Caribbean

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves
¼ cup duck sauce
¼ cup marinara sauce
1 teaspoon mango hot sauce
¾ cup fresh pink grapefruit juice, divided
1 cup Italian seasoned bread crumbs
1 ripe nectarine, pitted and sliced

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g

EASY CARIBBEAN CHICKEN

Easy Caribbean Chicken image

This is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons garlic-herb seasoning blend
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup barbecue sauce
Hot cooked rice
Fresh cilantro leaves, optional

Steps:

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 605mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

CARIBBEAN CHICKEN

Caribbean Chicken image

Provided by Guy Fieri

Categories main-dish

Time 8h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon allspice
1/4 cup red onion, chopped
1/2 cup green onions, chopped
2 tablespoons extra-virgin olive oil
1/4 cup orange juice, fresh
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons freshly chopped thyme leaves
2 tablespoons jalapeno, seeded, diced
2 teaspoons freshly grated or chopped ginger
1 clove garlic
Salt and pepper
4 chicken breasts, bone and skin on
Lime wedges

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.

CARIBBEAN CHICKEN

Caribbean Chicken image

Enjoy this flavorful chicken that's baked with onion and black beans - perfect for island-style dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 4

Number Of Ingredients 10

Ingredients

4 chicken drumsticks (about 1 pound)
4 chicken thighs (about 1 pound)
1 medium mango, peeled, pitted and cubed (1 cup)
1 tablespoon grated gingerroot
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1/2 teaspoon salt
2 medium green onions, thinly sliced (2 tablespoons)
1 clove garlic, finely chopped
2 cans (15 ounces each) black beans, undrained

Steps:

Heat oven to 375°.
Place chicken pieces, skin sides up, in ungreased rectangular baking dish, 13x9x2 inches. Bake uncovered 40 minutes. Drain excess fat from baking dish.
Mix remaining ingredients; spoon over and around chicken pieces. Cover and bake about 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 555, Carbohydrate 65 g, Cholesterol 100 mg, Fiber 15 g, Protein 50 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1210 mg

CARIBBEAN CANADIAN GLAZED CHICKEN

Caribbean Canadian Glazed Chicken image

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

Ingredients

½ cup ketchup
4 tablespoons unsweetened pineapple juice
4 tablespoons molasses
2 tablespoons dark rum
2 tablespoons prepared Dijon-style mustard
2 cloves garlic, chopped
salt and pepper to taste
8 chicken thighs

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

CARIBBEAN CHICKEN

Caribbean Chicken image

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

Ingredients

1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)

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

QUICK AND EASY CARIBBEAN CHICKEN

Quick and Easy Caribbean Chicken image

this is one of those magical recipies where the ingredients take a life of their own together. Its a real favourite in our house and very easy to make. The hanabero chilli split open once and it was like dynamite ! But we ate it anyway.

Provided by charmaine curry

Categories Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 skinless chicken thighs
4 cloves garlic
2 red onions
1 the lime, juice of
1 -2 green chili
1 bunch fresh thyme
1/2 teaspoon allspice (jamaican pimento)
1 pint chicken stock
white wine
1 habanero pepper
peanut oil

Steps:

Put the chicken in a bowl with the chopped garlic, chopped onion, chopped green chillies, allspice and lime juice.
Leave to marinade for at least an hour, preferably over night.
Scrape the marinade off the chicken and reserve.
Fry the chicken in the oil.
Return the marinade to the pan with the stock and or wine, to cover the chicken.
Put the WHOLE hanabero chilli in the middle and let it simmer.
It should perfume the dish without adding heat.
I serve this with a tin of red kidney beans, thyme, garlic and creamed coconut in, and a watercress salad.

Nutrition Facts : Calories 247, Fat 7, SaturatedFat 1.8, Cholesterol 118.1, Sodium 294.6, Carbohydrate 13.8, Fiber 1.3, Sugar 5.6, Protein 31.3

QUICK CARIBBEAN CHICKEN

Quick Caribbean Chicken image

Make and share this Quick Caribbean Chicken recipe from Food.com.

Provided by Lizzie Rodriquez

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces chicken breast tenders
1/4 teaspoon salt
1/8-1/4 teaspoon ground red pepper
1 teaspoon cooking oil
1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
1 small banana pepper, seeded and chopped
3/4 cup unsweetened pineapple juice
1 teaspoon cornstarch
2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
2 cups hot cooked quick-cooking brown rice

Steps:

Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly.
Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.

Nutrition Facts : Calories 214.5, Fat 2.5, SaturatedFat 0.5, Cholesterol 49.7, Sodium 221.6, Carbohydrate 27.1, Fiber 2.9, Sugar 13.4, Protein 21.3

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