Rummy Grilled Chicken Caribe Recipes

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

JAMAICAN RUM CHICKEN

Steps:

• Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
• Spray grill with cooking spray. Grill chicken until no longer pink.

CARIBBEAN-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

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.

RUMMY GRILLED CHICKEN CARIBE

Steps:

• In a medium saucepan, cook bacon until it's lightly browned and some fat is rendered.
• Add minced onion and cook until onion is well-browned.
• Stir in tomato sauce and rum; simmer over low heat for 30 minutes, stirring occasionally.
• Mix in lemon juice, brown sugar, chili sauce, salt and pepper.
• Simmer another 15 minutes.
• Fire up the grill; brush chicken breasts with a little olive oil, if desired.
• Cook, basting with sauce during last 10 or 15 minutes of chicken grilling time.

BARBECUE BBQ OR BAKED SPICED RUM CARIBBEAN CHICKEN

Steps:

• To Bake: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
• Combine all ingredients in a glass baking dish, cover and marinate overnite.
• Bake in the same dish, covered @ 375 for 45 minutes, stir. Cover and continue baking for another 45 minutes. Stir and continue baking for additional 10 minutes, uncovered.
• Serve over Jasmine rice.
• To BBQ: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
• Combine all ingredients in a glass baking dish, cover and marinate overnite.
• Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear. Be sure to baste continuously with Caribbean marinade. Enjoy!

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
• Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
• Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
• Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GRILLED CARIBBEAN FREE RANGE CHICKEN

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.