Treasure Island Chicken Recipes

Steps:

• Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6.
• Bake chicken at 350 degrees for 30 minutes.
• After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened.
• Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes.
• Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.

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:

• Place the 4 chicken breasts skin side up in a greased shallow "stove to table" baking dish.
• Brush with melted butter (or margarine).
• Bake in a preheated 375°F degrees oven for 30 minutes.
• Meanwhile, melt 1/2 stick of butter (or margarine).
• Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter.
• Stirring constantly, add them orange juice.
• Cook slowly until thick and smooth.
• Pour over chicken and bake 40 minutes longer.

Steps:

• Preheat the oven to 400 degrees.
• Mix all marinade ingredients in a large zip lock or large container with lid.
• Make 3 or 4 deep slashes in each chicken breast.
• Add all the remaining ingredients (the veggies, fruit and chicken) to the container with marinade and toss to coat evenly. Put contents into large baking pan reserving as much of the marinade as possible and arrange the chicken so that is on top. Rub the remaining marinade all over the chicken and into the slashes.
• Place in oven on an upper rack. After 40 minutes for bone-in chicken and 30 minutes for boneless chicken check to see if the chicken is no longer pink. If your vegetables are cut into larger chunks make sure they do not need additional cooking time at this point. If so, remove chicken and keep warm and return veggies to the oven.
• For a crisp skin turn broiler on for 5 minutes before removing from oven.