GRILLED CARIBBEAN CHICKEN
Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. 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 nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
- Preheat grill to medium high heat or set oven to broil
- Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.
Nutrition Facts : Calories 110.7 calories, Carbohydrate 4.4 g, Cholesterol 36 mg, Fat 4.2 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 0.8 g, Sodium 43.1 mg, Sugar 3 g
GRILLED CARIBBEAN CHICKEN THIGHS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat.
- Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat.
- Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm.
- Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges.
Nutrition Facts : Calories 762 calorie, Fat 44 grams, SaturatedFat 10 grams, Cholesterol 265 milligrams, Sodium 376 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 50 grams
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
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
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 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
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.
GRILLED CARIBBEAN CHICKEN
Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal for a tasty, grilled tropical dinner, pair with a spicy rice dish!
Provided by CaliforniaJan
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat the grill for high heat.
- Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
- Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Nutrition Facts : Calories 556.6, Fat 43.4, SaturatedFat 11.2, Cholesterol 113.9, Sodium 973.4, Carbohydrate 9, Fiber 0.2, Sugar 7, Protein 32.4
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.
EMERIL'S CARIBBEAN CHICKEN
Sweet spices and hot chiles give the flavor of the islands to this chicken dish. This recipe is from Emeril Lagasse's column, Kick It Up.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 12
Steps:
- In a food processor, combine scallions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
- To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
- Heat grill to medium-low; lightly oil grates. Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, until lightly charred and an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.
Nutrition Facts : Calories 510 g, Fat 26 g, Fiber 1 g, Protein 53 g
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
GRILLED CARIBBEAN LIME CHICKEN
With its amazing tropical salsa, this entree is a showstopper. Add leftover salsa to quesadillas, pork tenderloin or serve it with tortilla chips. Mary Shivers - Ada, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.
Nutrition Facts : Calories 260 calories, Fat 10g fat (2g saturated fat), Cholesterol 94mg cholesterol, Sodium 371mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED CARIBBEAN CHICKEN BREASTS
Another gem adapted from the National Chicken Council, this recipe uses spices and flavors of the topical Caribbean to liven up the humble (and often bland) chicken breasts. As warm weather approaches in the northern hemisphere, this will be a hit at the family BBQ.
Provided by justcallmetoni
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
- Remove chicken from marinade and sprinkle with salt and pepper.
- Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).
Nutrition Facts : Calories 172.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 376.4, Carbohydrate 3, Fiber 0.3, Sugar 1.5, Protein 27.6
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