Caribbean Citrus Chicken Recipes

Steps:

• Rinse chicken, pat dry with paper towels. Season with pepper and salt (optional).
• Cook chicken and garlic in butter in skillet over medium heat for 8-10 minutes, or until chicken is tender and juices run clear. Turn chicken at least once and stir garlic occasionally.
• While chicken is cooking, combine lime peel, lime juice, ginger, and crushed red pepper.
• Peel oranges, removing pith. Reserving juice, cut oranges in half lengthwise, then cut crosswise into thin slices.
• Add any reserved orange juice and the lime juice mixture to skillet.
• Place orange slices on top of chicken. Cover and cook 1-2 minutes or until heated through.
• To serve, spoon any drippings over chicken.

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.

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.

Steps:

• Rinse chicken; pat dry.
• Sprinkle with salt and pepper.
• Place chicken in plastic bag set in shallow dish.
• For marinade, combine lemon, lime, and orange juices, oil, sugar and oregano in small bowl.
• Pour over chicken; seal bag.
• Marinate in refrigerator 4 to 24 hours, turning occasionally.
• Drain chicken, reserving marinade.
• Grill chicken on rack of uncovered grill directly over medium coals 12 to 15 minutes or until tender and no longer pink inside, turning once and brushing occasionally with marinade during first half of cooking.
• Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 12 to 15 minutes, turning once and brushing occasionally with marinade during first half of cooking.
• Discard any remaining marinade.

Steps:

• In a small bowl, combine the marinade ingredients, adding salt and pepper to taste.
• Put chicken pieces in to a bowl with the marinade. Cover and refrigerate for at least 3 hours, turning the chicken pieces occasionally. Drain and discard the onions and parsley.
• Heat the oil in a sauté pan over medium heat. Add the onions and garlic, and sauté for about 2 minutes, or until the onions begin to soften.
• Add the chicken pieces, salt and pepper, to taste, and cook for about 5 minutes, turning occasionally. Add the lemon juice and lime sections, then turn up the heat to bring the liquid to a boil. Cover and lower the heat to a simmer. Simmer for 20 minutes.
• Remove the chicken pieces and keep warm. Add the butter milk or cream over low heat had heat through.
• Put the chicken pieces back into the sauce and turn to coat. Place 2 pieces of chicken on each plate. Garnish with the parsley and lime slices, if desired.