CARIBBEAN CHICKEN
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
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
CARIBBEAN CHICKEN (MARINADE)
Inspired by jerk chicken for my family and we just love it! Use the seeds in the peppers if you like the heat. Hope you enjoy it!
Provided by little_wing
Categories Caribbean
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
- Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.
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.
GRILLED CARIBBEAN CHICKEN BREASTS
Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.
Provided by Robyn Webb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 1.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 24.7 mg, Sugar 0.9 g
CARIBBEAN CHICKEN
This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it.
Provided by Mysterygirl
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
- Seal.
- Marinate in refrigerator overnight. Place oven rack in top position.
- Heat oven to 500°F:.
- Drain chicken; discard marinade. Pat dry.
- Arrange in roasting pan.
- Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.
Nutrition Facts : Calories 178, Fat 5, SaturatedFat 1, Cholesterol 72.5, Sodium 572.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 29.6
CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN
The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.
Provided by LizzyGirl09
Categories Caribbean
Time 10m
Yield 1 marinade, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
- Add your choice of pork, beef, chicken or fish.
- Marinate for at least two hours.
- Prepare in your preferred method of cooking.
CARIBBEAN MARINADE
Have had this recipe in my files for years - not sure where I found it. The citrus juice in this marinade helps to tenderize pork or chicken.
Provided by DailyInspiration
Categories Caribbean
Time 10m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- In a glass jar with a tight fitting lid, combine all ingredients and shake well, until thoroughly mixed. Use as a marinade or basting sauce.
Nutrition Facts : Calories 346.7, Fat 28.2, SaturatedFat 3.8, Sodium 2153.7, Carbohydrate 23.7, Fiber 6, Sugar 4.5, Protein 6.8
MARINATED JAMAICAN CHICKEN
Although this is time consuming, this chicken is delicious. The marinade and glaze can be made ahead. Although this makes a lot of marinade and glaze any leftover (before adding the chicken) can be refrigerated in an airtight container for a later use. Recipe source: The Turtle Bay Cookbook.
Provided by ellie_
Categories Chicken
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
- Add the pineapple juice and oil to the cooled liquid, mix well to combine.
- Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
- Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
- Preheat oven to 350°F.
- Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
- Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
- *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.
Nutrition Facts : Calories 734, Fat 45.3, SaturatedFat 10.7, Cholesterol 176.2, Sodium 190.5, Carbohydrate 24.6, Fiber 0.3, Sugar 14.7, Protein 55
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GRILLED CHICKEN WITH CARIBBEAN MARINADE - ANDIE MITCHELL
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5/5 (3)Total Time 1 hr 20 minsCategory PoultryCalories 230 per serving
- In a food processor, puree the scallions, garlic, allspice, thyme, salt, brown sugar, jalapeño, oil, and lime juice until smooth, scraping down the sides halfway. Place the chicken in a gallon-sized plastic bag.
- Pour the mixture over the chicken and seal the bag, pressing as much air out as you can. Turn the bag a few times to move the marinade around, coating the chicken.
- Refrigerate for at least 1 hour or up to 24 hours, flipping the bag halfway through to make sure the chicken marinates evenly.
- Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high.
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