Best 5 Caribbean Spice Islands Marinated Chicken By Clean Eating Recipes

GRILLED CHICKEN WITH CARIBBEAN MARINADE

Steps:

• In a food processor, puree the scallions, garlic, allspice, thyme, salt, brown sugar, jalapeño, oil, and lime juice until smooth, scraping down the sides halfway. Place the chicken in a gallon-sized plastic bag.
• Pour the mixture over the chicken and seal the bag, pressing as much air out as you can. Turn the bag a few times to move the marinade around, coating the chicken.
• Refrigerate for at least 1 hour or up to 24 hours, flipping the bag halfway through to make sure the chicken marinates evenly.
• Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high.
• Remove the chicken from the bag and arrange on the grates over the low heat burners. Cover and cook until the underside of the chicken is just beginning to develop light grill marks, 6 to 9 minutes. Flip the chicken, cover, and continue to cook until the chicken is firm to touch, 6 to 9 minutes longer.
• To get a nice char on the chicken, now move the chicken to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway.
• The chicken should be completely firm to the touch and register 160 degrees F on an instant-read thermometer. Transfer the chicken to a plate, tent with foil, and let it rest for 5 minutes before serving.

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN

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.

CARIBBEAN SPICE ISLANDS MARINATED CHICKEN BY CLEAN EATING

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).

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.

CARIBBEAN-SPICED ROAST CHICKEN

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.