Marco Island Chicken Recipes

Steps:

• In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Steps:

• • Rinse chicken breasts, trim fat (leave skin on) and pat dry with paper towels, sprinkle with salt & pepper • Pull skin of each breast away from meat forming a pocket • Spread 1 TBSP at least of mustard over meat under the skin • Place two or three slices onion under the skin spread out over meat and mustard. Do the same with lime slices placing them over the onion slices. • Spread the skin back out over the breast and coat with more mustard. I used all 6 oz of mustard. • Place breast in glass or ceramic baking dish and add any remaining onion slices. Be sure to coat any onion slices with mustard. • Place in a pre-heated 375 degree oven and bake for 1 hour. Mustard with become golden brown, sugars will caramelize and will form a gooey coating! Note: Serve chicken with sautéed fresh vegetables, a salad and a light white wine (Sauvignon Blanc is great).

Steps:

• Mix together basil, parmesan and breadcrumbs, set aside.
• Pound out chicken breasts, coat with flour, dip in egg wash and then coat with parmesan mix.
• In a skillet on med heat, add a little oil and saute chicken until golden brown on both sides.
• To make sauce, saute the garlic in the butter on med heat for 1 min ( do not brown).
• Then add the heavy cream and reduce until thickens, add salt and pepper.

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!