Tropical Island Chicken Recipes
TROPICAL ISLAND CHICKEN
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
TROPICAL ISLAND CHICKEN
Make and share this Tropical Island Chicken recipe from Food.com.
Provided by looneytunesfan
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
- In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
- In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.
TROPICAL ISLAND CHICKEN
In the south we grill year round. The marinade is so good you will lick it off your fingers. We use chicken wings, but cut up fryer chicken works well too.
Provided by Jackie H.
Categories Chicken
Time 30m
Yield 60 wings, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except chicken wings.
- Reserve 1/2 cup for basting.
- Add marinade and chicken to plastic bag coat well.
- Refrigerate for 4-6 hours.
- Drain and discard marinade.
- Grill covered over medium heat, basting frequently.
- Grill until juices run clear.
Nutrition Facts : Calories 874.6, Fat 63.5, SaturatedFat 16.4, Cholesterol 262.2, Sodium 1473, Carbohydrate 8.1, Fiber 0.4, Sugar 5.9, Protein 64.6
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