Spicy Hot Caribbean Chicken Marinade Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

Steps:

• Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
• Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.

Steps:

• Prepare spicy marinade by mixing together all ingredients.
• Wash chicken and pat dry.
• Pour marinade over chicken to coat.
• Cover and refrigerate at least 2 hours, but no longer than 6 hours.
• Brush or spray grill with vegetable oil.
• Heat coals or gas grill for direct heat.
• Remove chicken from marinade.
• Place on grill rack, cover and grill 4 to 6 inches from medium heat 15 minutes to 20 minutes, turning once.

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.

Steps:

• Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
• Add your choice of pork, beef, chicken or fish.
• Marinate for at least two hours.
• Prepare in your preferred method of cooking.

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:

• PREP & FREEZE:.
• In a bowl, whisk all marinade ingredients together. Reserve 1/4 cup marinade and place into a small resealable plastic bag or container and freeze.
• Place chicken in a large resealable plastic bag, pouring in remaining 3/4 cup marinade. Press out excess air while sealing bag tightly, then store flat in freezer. (Marinated chicken may be frozen for 3-4 months.).
• 24 HOURS BEFORE EATING:.
• Remove bags of marinated chicken and reserved marinade from freezer, placing them on a tray (to catch any liquid that may drain off while defrosting). Leave tray in fridge, allowing chicken and marinade to defrost overnight or for about 24 hours. (Raw, marinated chciken may be kept refrigerated for an additional 24 hours after it has completely defrosted.).
• COOKING:.
• Once chicken has completely defrosted, preheat oven to 400 degrees Fahrenheit.
• Heat a saute pan over high heat. Add oil to coat bottom of pan. When oil is hot but not yet smoking, place chicken in pan, discarding remainder of marinade from the bag.
• Sear chicken for 2-3 minutes and flip breasts.
• Season cooked side with salt and black pepper, while searing bottom for an additional 2-3 minutes.
• Remove chicken from pan, place on a parchment-lined baking sheet and put in oven. Roast for 10-12 minutes, or until chicken is fully cooked throughout (no longer pink in the middle -- internal temperature of 165 degrees Fahrenheit).
• While chicken bakes, add thawed 1/4 cup reserved marinade to tropical fruit in a medium bowl and mix. Cover and refrigerate until chicken is ready.
• Serve chicken (4 oz.) with a dollop of fruit mixture (1/2 cup fruit).

Steps:

• Heat grill.
• In small saucepan, combine chili sauce, brown sugar, lime juice, hot pepper sauce, allspice and ginger.
• Bring to a boil, stirring occasionally.
• Remove from heat.
• Place chicken on grill, skin side down, over low heat.
• Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
• Bring any remaining glaze to a boil; serve as a sauce with chicken.