Best 10 Grilled Caribbean Chicken Recipes

GRILLED CARIBBEAN CHICKEN BREASTS

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.

GRILLED CARIBBEAN LIME CHICKEN

Steps:

• In a large resealable plastic bag, combine the lime juice, oil, garlic and Greek seasoning; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. In a small bowl, combine salsa ingredients. Chill until serving., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 170°. Serve with salsa.

GRILLED CARIBBEAN CHICKEN

Steps:

• In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
• Preheat grill to medium high heat or set oven to broil
• Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

GRILLED SPICED CHICKEN WITH CARIBBEAN CITRUS-MANGO SAUCE

Steps:

• In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
• Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.
• In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
• Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
• Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

GRILLED CARIBBEAN CHICKEN (GUY FIERI)

Steps:

• Puree all ingredients (except chicken) in food processor.
• Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
• Preheat oven to 350 degrees.
• Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
• Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
• To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.

GRILLED CARIBBEAN FREE RANGE CHICKEN

Steps:

• In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA

Steps:

• CHICKEN Blend garlic, jalapeno, oregano, shallot, cilantro, oil and salt in food processor or blender. Put chicken breasts in resealable plastic bag and add garlic mixture. Seal tightly and rub bag to thoroughly coat breasts with mixture. Put bag inside another resealable plastic bag, seal tightly and freeze up to 1 month. * Thaw chicken in refrigerator several hours or overnight. When thawed, add lime juice. Let rest 1/2 hour at room temp. before grilling. PINEAPPLE SALSA Combine pineapple onion,jalapeno and salt & pepper in bowl and set aside. Just before using salsa, add 2 Tbsp. minced cilantro, adjust seasonings and stir well. Grill or broil chicken on both sides until just cooked through (do not overcook), about 6 min. per side, depending on heat of grill and thickness of chicken. Serve hot or at room temperature, topped with pineapple salsa, evenly divided. Garnish with remaining 2 Tbsp. cilantro and lime wedges. 318 calories per serving *I got this recipe out of the LA Times. It works best if you follow the directions and freeze the chicken as directed; I have tried making it all on the same day and it is not the same.

GRILLED CARIBBEAN CHICKEN

Steps:

• Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat the grill for high heat.
• Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
• Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

CARIBBEAN LIME CHICKEN WITH GRILLED PINEAPPLE

Steps:

• 1. Place each chicken breast between two slices of waxed paper and flatten with a mallet or the bottom of a heavy pot to about half of its original thickness. Arrange all of the chicken in a lightly greased 9 x 13-inch baking dish. In a small bowl, mix together the lime juice, bell pepper, garlic, black pepper, and juice from the pineapple. Pour over the chicken. Cover and marinate in the fridge for at least 4 hours or overnight, turning once. 2. Preheat the broiler and set the rack so that the top of your pan will be 6 inches from the heat source. 3. If necessary, spoon off and discard enough of the marinade so that the tops of the chicken pieces are exposed. Arrange the pineapple and kiwi slices on top of the chicken. In a small bowl, mix together the honey with 1 tbsp water and microwave for 10 - 15 seconds, until the honey is dissolved in the water. Pour the honey glaze evenly over the chicken and fruit. 4. Broil for 15 - 20 minutes, or until the chicken is cooked through, basting occasionally to prevent burning. If the top browns too rapidly, move the pan to a lower rack. 5. Divide the rice among four plates. Cut each chicken breast in half and serve the chicken on top of the rice. Spoon additional pan drippings over the top as desired.

CARIBBEAN GRILLED CHICKEN SALAD

Steps:

• Heat the BBQ grill (orcan usea nonstick frying pan) Dust the chicken breasts with the seasoning and tabasco. Let rest 15 minutes. Prepare vegetables and fruit. For the Mango: cut in half end to end. Remove pit. Half inch score each half, bend the skin back and scoop out cubes with a spoon reserving liquid to dress salad. Grill Chicken Breasts, 5-7 minutes until done. Let rest 5 minutes. Slice on the diaginal. Prepare Platter with the Salad Mix, Top with fruit and vegetables, Top with chicken slices. Serve salad dressing on the side and with french bread.