Belizean BBQ Chicken is a smoky, flavorful dish with bold Caribbean spices and tender, juicy meat. Inspired by the vibrant culture of Belize, this recipe brings a taste of paradise to your backyard or kitchen. Belizean BBQ Chicken can be prepared in various ways, including grilled, baked, or smoked, and can be served with a range of sides, from traditional Belizean rice and beans to fresh and vibrant salads. The combination of aromatic spices, like allspice and habanero peppers, creates a unique taste profile that sets this dish apart from other grilled chicken recipes. Whether you're hosting a backyard barbecue or looking for a new and exciting dinner option, Belizean BBQ Chicken is sure to be a hit. From the classic grilled chicken to the more adventurous smoked chicken, each recipe offers a slightly different take on this Belizean favorite. So fire up your grill, prepare your taste buds, and get ready to explore the delightful flavors of Belize with these mouthwatering recipes.
Let's cook with our recipes!
BELIZEAN CHICKEN STEW
I learned how to make this when I dated a Belizean man for about a year. He is long gone, but I still make his stew and I love it! This is a very healthy dish but the limes and the hot sauce make it very flavorful. Serve with corn or flour tortillas. Each person may want to spice it up with more hot sauce as they prefer.
Provided by JRAKAUSKI
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
- Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
- Ladle stew into bowls and top each with a piece of chicken.
Nutrition Facts : Calories 236.6 calories, Carbohydrate 15.5 g, Cholesterol 64.6 mg, Fat 8.1 g, Fiber 5.3 g, Protein 26.5 g, SaturatedFat 1.6 g, Sodium 277.2 mg, Sugar 7.9 g
STEW CHICKEN (BELIZE)
I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
- Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
- Chop the onion, pepper and garlic and set aside.
- Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
- Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
- Add the onions, peppers and garlic. Saute until the onions are translucent.
- Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.
BELIZE BBQ CHICKEN
Make and share this Belize BBQ Chicken recipe from Food.com.
Provided by Recipe Junkie
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients except the chicken, salt and pepper into a stock kettle and simmer for 20 minutes.
- Let cool.
- Cut the backbone out of the chicken, then butterfly.
- Lightly season with sea salt and freshly ground pepper.
- Apply sauce to both sides of chicken lavishly and cook slowly at 275 for 1 and 1/2 hours.
- Raise heat to 400 for 15 minutes and serve immediately with natural juices.
Nutrition Facts : Calories 914.7, Fat 55.1, SaturatedFat 15.6, Cholesterol 259.9, Sodium 1399.3, Carbohydrate 32.9, Fiber 2.6, Sugar 21.4, Protein 69.5
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
BELIZEAN RICE AND BEANS AND STEWED CHICKEN* RECIPE - (4.5/5)
Provided by á-3145
Number Of Ingredients 19
Steps:
- CHICKEN: To season with recado, get the palms of your hands wet with a bit of oil or chicken fat, then place a ball of recado in your palms and rub it around until it forms a paste which you then wipe on the chicken. You do not need a lot of recado. A thin rub will do the job. Cut chicken in serving pieces and place on a cookie sheet and season with salt, white pepper, recado and sliced onion. Brown chicken in hot oil until well browned. Pour off excess fat. Cook over low heat, adding vinegar and water. In a small frying pan, brown the cane sugar. Add 1 cup water and Worcestershire sauce while deglazing the bottom of a pan with a wooden spoon (stir the bits of sugar off the off the bottom). Add sugar and Worcester sauce mixture to the stew and cook until chicken is done. RICE AND BEANS: Soak beans overnight in enough water to cover. Boil beans covered until tender and whole, about 1 and a half hours, adding 1/2 onion and garlic when almost tender. Add coconut cream and the rest of the onion along with the salt and pepper. Wash the rice and add to beans. Cook over gentle heat until liquid is absorbed, about 20 minutes. Stir gently with fork and add a little water from time to time until rice is cooked. If the bottom scorches, carefully finish cooking without stirring up the bottom, adding water from time to time if needed. In Belize they call the burnt bottom "Rice Bun" and it is good to eat. Just do not stir it through the rice. You can thicken the gravy with 3 tsp corn starch in about 1/2 cup of cold water then simmer for 5 to 10 minutes till it thickens. To Serve: Pour chicken and sauce over rice and beans. Serve with potato salad and fried plantains.
Tips:
- To make the most of your Belizean BBQ chicken, use a high-quality, flavorful chicken. Free-range, organic chicken is always a good choice.
- Don't be afraid to experiment with different marinades and rubs. There are many different ways to flavor chicken, so find one that you and your family enjoy.
- If you're using a grill, make sure to preheat it to medium-high heat before cooking the chicken. This will help to prevent the chicken from sticking and will give it a nice, even sear.
- Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.
Conclusion:
Belizean BBQ chicken is a delicious and easy-to-make dish that is perfect for any occasion. Whether you're grilling it in the backyard or cooking it in the oven, this chicken is sure to be a hit with your family and friends. So next time you're looking for a flavorful and satisfying meal, give Belizean BBQ chicken a try!
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