Bahama Mama Chicken Marinade Recipes

Steps:

• In olive oil, saute onion, garlic, green onion, chilis, spices and herbs for about 7 minutes, until deep golden brown, stirring often.
• Stir in salt, rum and lime juice.
• Raise the heat, then lower and simmer until all liquid is absorbed.
• Let mixture cool, then place chicken in a glass dish and rub marinade all over it.
• Cover and let marinate in refrigerator overnight (or at least 4 hours).
• Turn chicken halfway through the marinating time.
• Grill or bake chicken as desired.

Steps:

• In medium bowl, blend reserved pineapple juice with cornstarch.
• Stir in pineapple, chili sauce, raisins, sugar and cinnamon, and set aside.
• In large skillet, lightly brown chops or chicken in oil and drain.
• Pour pineapple mixture over chops or chicken.
• Cover and simmer 20 minutes or until meat is cooked throughout.

Steps:

• Combine regular rum, rum with coconut flavoring, grenadine, orange juice, pineapple juice and crushed ice in an electric blender. Blend until the drink's consistency is slushy.

Steps:

• Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
• In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
• Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.