Caribbean Chicken Recipes

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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



Caribbean Chicken image

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

1/2 cup lemon juice
1/3 cup honey
3 tablespoons canola oil
6 green onions, sliced
3 jalapeno peppers, seeded and chopped
3 teaspoons dried thyme
3/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
6 boneless skinless chicken breast halves (4 ounces each)

CARIBBEAN CHICKEN

I don't know where I go this recipe, but it has a very interesting mix of flavors that come together for great chicken. I usually double the the marinade and set half aside before I marinate the chicken. I cook the marinade I set aside at a low boil until reduced and has a syrupy consistency, stirring often. Baste chicken while it is grilling three or four times. I did not include marinating time in the prep time.

Provided by Lvs2Cook

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8



Caribbean Chicken image

Steps:

  • Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
  • Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 768.9, Carbohydrate 26.1, Fiber 0.3, Sugar 23.4, Protein 31.9

1/2 cup frozen pineapple concentrate, thawed
1/4 cup lime juice
1/4 cup brown sugar, firmly packed
1/4 cup soy sauce
1/4 cup water
2 tablespoons molasses
1/8 teaspoon ground red pepper
6 boneless chicken breasts

CARIBBEAN CHICKEN

Chicken breast is coated in a delicately spiced, and slightly sweet breading, then baked with grapefruit juice and nectarine.

Provided by KS

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 4

Number Of Ingredients 14



Caribbean Chicken image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
  • In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
  • Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g

1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
4 boneless, skinless chicken breast halves
¼ cup duck sauce
¼ cup marinara sauce
1 teaspoon mango hot sauce
¾ cup fresh pink grapefruit juice, divided
1 cup Italian seasoned bread crumbs
1 ripe nectarine, pitted and sliced

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES

Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.

Provided by Carla Hall

Categories     Dinner     Chicken     Coconut     Lime     Chile Pepper     Hot Pepper     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10



Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

Steps:

  • Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
  • Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
  • Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
  • Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
  • Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
  • Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
  • Serve immediately with lime wedges.
  • DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

JAMAICAN JERK CHICKEN

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15



Jamaican Jerk Chicken image

Steps:

  • Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  • In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  • Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium heat.
  • Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

CARIBBEAN BBQ CHICKEN

Lime juice and cinnamon added to a sweet BBQ sauce make our Caribbean BBQ Chicken an island favorite.

Provided by My Food and Family

Categories     Spices

Time 40m

Yield Makes 5 servings.

Number Of Ingredients 7



Caribbean BBQ Chicken image

Steps:

  • Heat grill to medium heat. Trim and discard excess fat from chicken.
  • Mix seasonings in small bowl until well blended; stir in lime juice to form paste. Rub onto chicken.
  • Place chicken, skin-side up, on grill; cover with lid. Grill 25 min., turning and brushing with 1/4 cup barbecue sauce after 15 min. Turn chicken over; brush with remaining barbecue sauce. Grill 5 min. or until chicken is done (165°F).

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

1 whole chicken (3 lb.), cut up
1 tsp. each garlic powder and onion powder
1/2 tsp. each ground red pepper (cayenne) and black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. ground cinnamon
2 Tbsp. lime juice
1/2 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce

JAMAICAN BROWN STEW CHICKEN

I've been wanting to make this for a while since I love any kind of braised or stewed chicken recipes, especially ones that have similar ingredients as jerk chicken. While I might make a few adjustments next time, this really did come out amazingly well. Serve over steamed rice with green peas and garnish with fresh thyme.

Provided by Chef John

Time 14h

Yield 8

Number Of Ingredients 21



Jamaican Brown Stew Chicken image

Steps:

  • Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
  • Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
  • Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  • Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
  • Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
  • Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  • Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.8 g, Cholesterol 91.3 mg, Fat 20.2 g, Fiber 1.4 g, Protein 25.4 g, SaturatedFat 4.8 g, Sodium 1318.6 mg, Sugar 9.6 g

1 tablespoon minced habanero pepper
2 tablespoons fresh thyme leaves, chopped
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
½ cup sliced green onions, divided
2 tablespoons packed dark brown sugar
1 teaspoon freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 tablespoon cider vinegar
8 (5 ounce) bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 pinch kosher salt
1 tablespoon brown sugar
4 cups chicken broth
⅓ cup ketchup
2 each bay leaves
1 cup sliced carrot
1 cup bell peppers, mini sweet peppers

SIMPLE CARIBBEAN JERK CHICKEN

I like jerk chicken but often don't have all the exotic ingredients. This simplifies the mix by using dry italian dressing. Yummy on the Grill!

Provided by princess buttercup

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8



Simple Caribbean Jerk Chicken image

Steps:

  • Mix all ingredients except chicken in bowl.
  • Pour over chicken.
  • Cover and marinate 1 hour or over night in fridge.
  • GRILL it!
  • Enjoy!

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

EASY CARIBBEAN CHICKEN

This is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings

Number Of Ingredients 8



Easy Caribbean Chicken image

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.

Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 605mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons garlic-herb seasoning blend
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) unsweetened pineapple chunks
1/4 cup barbecue sauce
Hot cooked rice
Fresh cilantro leaves, optional

JAMAICAN CURRY CHICKEN

I couldn't find a recipe I liked, so here is my family's version of 'curried' chicken. It brings back memories of a childhood spent enjoying food there, where there were very few dishes I wouldn't eat, vegetables or not. This dish is traditionally served on white rice or in a roti, but feel free to get creative!

Provided by camsmum

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 6

Number Of Ingredients 16



Jamaican Curry Chicken image

Steps:

  • Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
  • Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
  • Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 13.8 g, Cholesterol 102.5 mg, Fat 20.3 g, Fiber 3.1 g, Protein 27.8 g, SaturatedFat 4.7 g, Sodium 1353.2 mg, Sugar 2.1 g

¼ cup curry powder, divided
2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 ¼ pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
½ cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste

CARIBBEAN CHICKEN WINGS

Provided by Sunny Anderson

Categories     appetizer

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 16



Caribbean Chicken Wings image

Steps:

  • In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
  • Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB

Provided by Emeril Lagasse

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16



Caribbean-Style Chicken with Brown Sugar-Peanut Spice Rub image

Steps:

  • Preheat a grill to medium, and preheat the oven to 350 degrees F.
  • To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
  • Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
  • Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
  • Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
  • Divide the chicken and sauce among 4 plates and serve immediately.

1/2 cup finely ground roasted peanuts
1/2 cup packed light brown sugar
1 tablespoon kosher salt
2 1/4 teaspoons cayenne
1/2 teaspoon plus a pinch ground bay leaf
1/2 teaspoon plus a pinch ground cloves
1/2 teaspoon plus a pinch ground nutmeg
1/2 teaspoon plus a pinch ground cinnamon
4 chicken thighs, skins on
4 chicken legs, skins on
1 (6-inch) corn tortilla
1 1/4 cups dark chicken stock
1 teaspoon fresh lime juice
1 teaspoon ground chili powder
1/8 teaspoon salt
1 tablespoon smooth peanut butter

CARIBBEAN CHICKEN STEW

I lived with a West Indian family for awhile and enjoyed watching them cook. I lightened up this recipe by leaving out the oil and sugar, removing the skin from the chicken and using chicken sausage. It's just as good. -Joanne Iovino, Kings Park, New York

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 8 servings.

Number Of Ingredients 17



Caribbean Chicken Stew image

Steps:

  • In a bowl, combine ketchup, garlic, sugar, pepper sauce and, if desired, browning sauce; stir in seasonings. Add chicken thighs, sausage and vegetables. Cover; refrigerate 8 hours or overnight., Transfer chicken mixture to a 4- or 5-qt. slow cooker. Cook, covered, on low 6-8 hours or until chicken is tender.

Nutrition Facts : Calories 309 calories, Fat 14g fat (4g saturated fat), Cholesterol 131mg cholesterol, Sodium 666mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

1/4 cup ketchup
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot pepper sauce
1 teaspoon browning sauce, optional
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon pepper
8 bone-in chicken thighs (about 3 pounds), skin removed
1 pound fully cooked andouille chicken sausage links, sliced
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs, finely chopped

CARIBBEAN CHICKEN STIR-FRY

Fruit cocktail in stir-fry? You might be surprised by how good this dish is. It's a promising go-to option when time's tight. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 6



Caribbean Chicken Stir-Fry image

Steps:

  • In a small bowl, mix cornstarch and water until smooth., Coat a large skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with jerk seasoning. Stir-fry 3-5 minutes or until no longer pink. Stir cornstarch mixture and add to pan. Add fruit. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened., Meanwhile, heat rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 432 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 3g fiber), Protein 28g protein.

2 teaspoons cornstarch
1/4 cup water
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons Caribbean jerk seasoning
1 can (15 ounces) mixed tropical fruit, drained and coarsely chopped
2 packages (8.8 ounces each) ready-to-serve brown rice

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



Caribbean Chicken image

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

2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon peanut oil
1 tablespoon hot pepper sauce
1 tablespoon fresh ginger, chopped
3 garlic cloves, coarsely chopped
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon allspice, ground
1/4 teaspoon salt
500 g chicken fillets

CARIBBEAN JERK CHICKEN

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8



Caribbean Jerk Chicken image

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

CARIBBEAN CHICKEN

We prefer using broths and juices for a less pungent, "candied" finish. Great served with rice & pigeon peas or other Caribbean-themed rice and sweet & sour (not creamy) slaw.

Provided by Zaffy

Categories     Chicken Breast

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 19



Caribbean Chicken image

Steps:

  • Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes. Remove and smash or grind.
  • Coat pan with oil. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.
  • Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Sauté until browned, about 4 minutes.
  • Pour in broth, bring to a boil over high heat. Add orange zest/peel and dark rum. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.
  • Uncover, stir and squeeze in lime juice. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
  • Garnish with coconut and scallions.
  • This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.
  • Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.
  • For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.

Nutrition Facts : Calories 736.3, Fat 32.5, SaturatedFat 7.6, Cholesterol 145.3, Sodium 471.5, Carbohydrate 44.9, Fiber 5.7, Sugar 19, Protein 53.5

1 1/2 tablespoons oil
1 lb boneless chicken breast, 1-inch cubes
1/4 teaspoon whole black peppercorn
1/4 teaspoon allspice berry
1 cup onion, 3/4-inch dice
2 garlic cloves, minced
2 tablespoons fresh gingerroot, peeled & minced
2 habanero peppers, seeded & minced
1 medium sweet potato, 3/4 inch cubes
1 medium red pepper, 3/4-inch dice
6 ounces chicken broth (preferably unsalted)
1 orange, zest of
1 lime, juice of
1/4 teaspoon ground habanero chile pepper (optional)
3 tablespoons dark rum
6 ounces fresh orange juice
1 tablespoon cornstarch
2 tablespoons dried coconut, toasted (optional)
2 tablespoons green onions (optional)

CARIBBEAN-STYLE FRIED CHICKEN

Actually, fried and baked. This is easy to put together! Equally good hot from the oven or served cold at a picnic. The first time I made this I used skinless chicken and it was really delicious! From The Caribbean Cookbook by Hermes' House Publications.

Provided by COOKGIRl

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9



Caribbean-Style Fried Chicken image

Steps:

  • Stir together the marinade and toss to coat with the chicken pieces in an ovenproof baking dish.
  • Marinate the chicken for at least 2 hours but up to 12 hours. The longer it marinates, the more intense the flavor.
  • Once marinade time is completed, transfer the chicken pieces to a bowl and soak in the milk for 15-20 minutes. Transfer back to the baking dish. Discard the milk.
  • Preheat oven to 350 degrees.
  • In a large saute pan heat up a little bit of oil. Dredge the chicken pieces in the flour, shake off the excess flour, and add to the heated pan. Do not crowd the pan.
  • Fry the chicken pieces until light brown but not cooked all the way through.
  • With slotted spoon, transfer the chicken pieces back to the baking dish and bake for about 35-40 minutes or until cooked through and golden brown.

Nutrition Facts : Calories 484.3, Fat 24, SaturatedFat 7.6, Cholesterol 148.8, Sodium 170.9, Carbohydrate 28.6, Fiber 1.4, Sugar 0.1, Protein 36.3

4 chicken drumsticks, about 1 pound total
4 chicken thighs, about 1 pound total
2 teaspoons curry powder (homemade is best)
1 garlic clove, finely minced
1/2 teaspoon ground black pepper
1/2 teaspoon paprika (I used smoked paprika)
1 1/4 cups milk
1 cup flour (or more)
oil, for frying

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



Grilled Caribbean Chicken Breasts image

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

¼ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
¼ teaspoon hot pepper sauce
½ teaspoon chopped fresh oregano
1 ½ skinless, boneless chicken breasts

CARIBBEAN CHICKEN

fruity dish for the slow cooker

Provided by vstothard

Time 6h

Yield Serves 3

Number Of Ingredients 0



Caribbean chicken image

Steps:

  • Fry the onion, celery, carrot mushrooms and pepper in a large frying. Add the chicken joints and fry until browned all over.
  • Drain the peaches and pineapple, reserving the juice and add them to the pan.
  • Blend the cornflour and paprika with soy sauce, worcestershire sauce, vinegar and reserved juice. Add seasoning, boiling water and and bring to the boil, stirring continuously.
  • Transfer to the slow cooker and cook for 5 - 6 hours.

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