Bahamian Grilled Chicken Recipes

Steps:

• 1. Preheat oven to 400°F. Coat a large, shallow baking pan with nonstick cooking spray. Wash and pat dry the chicken halves and season with salt and pepper. Place the chicken, skin side up, in baking pan. Set aside.
• 2. In a small bowl, make a paste by mixing together brown sugar, 1 tablespoon of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder, and hot pepper sauce.
• 3. Rub spice paste evenly over the chicken.
• 4. Bake for 45 minutes or until the chicken is fork tender.
• 5. Whisk chutney and remaining 1 tablespoon of rum together until blended.
• 6. Spoon chutney mixture over chicken and bake about 3-5 minutes more or until chutney is warm.
• 7. Arrange chicken on a serving platter. Garnish with lime, lemon, and parsley.

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels.
• 2. Place the pieces in a non-reactive bowl or baking dish and pour in the lime juice; turn the pieces to coat. Let marinate, at room temperature, for fifteen minutes, turning the pieces once or twice.
• 3. Pour off and discard the lime juice, then add the onion, garlic, chili, thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat thoroughly. Let the chicken marinated in this mixture for at least fifteen minutes or as long as 1 to 2 hours (the longer the better), covering and refrigerating if marinating the longer time.
• 4. Preheat the grill, using the two-tiered method (direct and non-direct cooking).
• 5. When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken pieces. Arrange to pieces, skin side down on the grate over the hotter section of the grill and cook for three to five minutes, and finish cooking as directed in the next 2 steps.
• 6. After oiling the grill grate, place the pieces, skin side down, on the hotter section of the grill. Cook until the skin starts to brown, three to five minutes. Move the pieces to the cooler section of the grill and continue grilling until the skin is thoroughly browned, five to seven minutes more. Watch carefully and use tongs to move the pieces away from flare-ups.
• 7. Turn the pieces and move them back to the hotter section of the grill. Brown the second sides well (three to five minutes), and then move the pieces back to the cooler side of the grill to finish cooking.
• 8. The total cooking time will be 16 to 24 minutes. When ready the chicken will be crisp and golden brown outside and juices will run clear when the meat is pierced.

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour in the lime juice turn the pieces to coat. Let marinate, at room temperature, for 15 minutes, turning the pieces once or twice.2. Pour off and discard the lime juice, then add the onion, garlic, chile, thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture for at least 15 minutes or as long as 1 to 2 hours (the longer the better), covering and refrigerating if marinating the longer time.3. Preheat the grill, using the two-tiered method.4. When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken pieces. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes.5. Transfer the chicken pieces to serving plates or a platter and serve.Serves 4

Steps:

• For the Chicken:.
• Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
• For Orange Glaze:.
• Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
• For the Citrus Butter:.
• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!

Steps:

• Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
• Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Steps:

• Season chicken with salt and pepper and marinate in lime juice for 15 minutes no longer than 2 hours.
• Grill for about 10 minutes each side or until done, for the sauce heat oil and bacon when bacon is brown add onion, green pepper, celery and saute reducing to a low heat,simmer for about 10 minutes or till tender.
• Add tomatoes chicken stock,worcestershire and thyme,continue to simmer about 10 minutes.
• Season with salt and pepper to taste serve with rice.