Island Broiled Chicken Recipes

Steps:

• Make marinade, pour over chicken.
• Refridgerate overnight, turning ocasionally.
• Cook OUTSIDE!

Steps:

• Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
• Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
• Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
• Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
• Arrange salad on plates; top with bell pepper, onion, and chicken.

Steps:

• Mix all but chicken in plastic bag Add chicken and marinate 4-5 hours Dump marinade and chicken in baking dish and broil 10-15 minutes or until lightly browned. Occasionally brush with sauce Turn and broil 10-15 minutes or until cooked through and lightly browned Better when Marinaded but can be cooked right away if your in a hurry

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

Steps:

• In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
• Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Steps:

• Wash the chicken and pat it dry. Cut each breast in half lengthwise, then each half into two strips (can do more if the breast is really thick/wide, looking for about a 1/2 inch strip or even a little less).
• Place the strips in a storage bag.
• Combine the soy sauce and next eight ingredients in a blender; blend until smooth.
• It's going to be an icky green color, don't fear as I initially did!
• Pour mixture into the bag over the chicken, seal and marinate in the fridge for up to 24 hours; squish around a few times over the marinating period.
• Preheat grill to medium high heat.
• Thread chicken strips on skewers, place on grill over direct heat, close lid.
• Grill on each side until done (approx. 5 minutes per side).

Steps:

• Combine all marinade ingredients together.
• Place drumsticks in a shallow dish and pour over marinade, chill for at least 30 minutes.
• Cook drumsticks on oiled aluminium foil on a BBQ grill, brushing frequently with marinade for approx 40 mins or until cooked through.
• Heat any remaining marinade and serve with chicken.

Steps:

• In a small bowl, combine all ingredients except chicken.
• In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
• Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
• Remove chicken from marinade, discarding marinade.
• Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
• Serve, if desired, with grilled pineapple wedges.

Steps:

• Mix all ingredients except chicken until blended. Reserve 1/4 cup Worcestershire sauce mixture. Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of all chicken pieces.
• Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 40 min. or until done (165°F), turning and brushing occasionally with reserved Worcestershire sauce mixture for the last 15 min.

Steps:

• To make Marinade:.
• Combine all ingredients except chicken in food processor or blender; Process until smooth.
• Use immediately or refrigerate for up to two weeks.
• Makes approximately 1 1/2 cups jerk marinade.
• Reserve 1/2 cup marinade for basting.
• Put chicken pieces into large self sealing food storage bag.
• Pour on remaining 1 cup of marinade and rub it in well.
• Seal and refrigerate at least 2 hours and as long as 24 hours, turning occasionally.
• Heat grill to medium-high; oil the grates.
• Lift chicken from the marinade, letting excess drip off; discard marinade.
• Place on grill and cover.
• Cook, turing occasionally, until chicken is blackened in spots, about ten minutes.
• Move chicken to a cooler part of grill and continue to cook covered, basting from time to time with reserved marinade until chicken is cooked through; 10-15 minutes more.

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:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.