**Grilled Chicken with Papaya BBQ Sauce: A Caribbean Twist of Sweet and Savory**
Indulge in the tantalizing flavors of the Caribbean with this delectable Grilled Chicken with Papaya BBQ Sauce. Featuring juicy, succulent chicken basted in a mouthwatering papaya barbecue sauce, this dish offers a unique blend of sweet, tangy, and smoky flavors that will tantalize your taste buds. Accompanied by a selection of complementary side dishes, including tangy pineapple salsa, creamy avocado crema, and aromatic coconut rice, this culinary journey promises an explosion of flavors and textures that will transport you to the vibrant islands of the Caribbean. Get ready to embark on a delightful culinary adventure with this grilled chicken extravaganza!
GRILLED CHICKEN WITH PAPAYA BBQ SAUCE
It's June so fire up that BBQ and get busy. With this recipe you'll enjoy the flavors of tropical fruit and citrus along with some heat on your chicken. I strongly suspect that the seasoned rice wine vinegar could be replaced with white wine vinegar. Time does not include marinading time.
Provided by Annacia
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- PAPAYA CHICKEN MARINADE:.
- In a bowl, combine all ingredients for the marinade (except chicken).
- Add chicken and immerse in marinade.
- Set aside to marinate for a minimum of 1 hour up to 24 hours.
- Prepare Papaya BBQ Sauce.
- PAPAYA BBQ SAUCE:.
- Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
- Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
- Add water, juice from lemon, limes and vinegar.
- Bring to a boil.
- Add papaya and season with salt.
- Bring to a boil again and allow to simmer for 15 minutes.
- Using a blender, puree sauce until smooth.
- TO GRILL CHICKEN:.
- Heat and oil grill.
- Remove chicken from marinade and place on grill.
- Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
- Garnish with chopped Spiced Cashews and cilantro leaves.
- SPICED CASHEW NUTS:.
- In a small frying pan, melt butter over medium heat.
- Add cashews until golden brown. Remove from heat, add paprika and salt.
- Use half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole to add to a salad.
GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE
Provided by Michael Symon : Food Network
Time 3h
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
- Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
- Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
- Remove the chicken from the grill. Serve with the remaining sauce on the side.
- In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.
BARBECUED CHICKEN
Barbecued chicken isn't, really: It's grilled rather than smoke-roasted at low temperature. But it requires a similar attention to technique. You'll want to move the pieces around on the grill to keep them from burning, and flip them often as well. Cooking barbecued chicken benefits from a basting technique used by the chef and outdoor cooking maven Adam Perry Lang, who thins out his sauce with water, then paints it onto the meat he's cooking coat after coat, allowing it to reduce and intensify rather than seize up and burn.
Provided by Sam Sifton
Categories dinner, barbecues, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)
- Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.
- Sprinkle the chicken pieces generously with salt and pepper, then put them on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.
- Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 35 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 10 grams, Sodium 785 milligrams, Sugar 12 grams, TransFat 0 grams
GRILLED BBQ CHICKEN
Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.
Provided by Brian Genest
Categories BBQ & Grilled Chicken
Time 4h35m
Yield 4
Number Of Ingredients 4
Steps:
- Mix barbecue sauce and salad dressing together.
- Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
- Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
- Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
- Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
- Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg
GRILLED CHICKEN BREASTS WITH BBQ SAUCE
For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 3
Steps:
- Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
- Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
- About 1 minute before chicken is done, brush with barbecue sauce.
GRILLED JERK CHICKEN WITH PAPAYA SALSA
Steps:
- MAKE MARINADE
- Blend all marinade ingredients in a blender until smooth.
- MARINATE AND GRILL CHICKEN
- Divide the chicken pieces and marinade in 2 sealable plastic bags. Seal the bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, for 1 day.
- Let chicken stand at room temperature 1 hour before cooking.
- COOK CHICKEN USING CHARCOAL GRILL
- Open the vents on the bottom of the grill and on the lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over one side of a bottom rack (you will have a double or triple layer of charcoal).
- When the charcoal turns grayish white and you can hold your hand 5 inches above the rack for 3 to 4 seconds, sear the chicken in batches on a lightly oiled rack over the coals until well browned on all sides, about 3 minutes per batch. Move the chicken as seared to the side of the grill with no coals underneath, then cook, covered with the lid, until cooked through, 25 to 30 minutes more.
- Serve the chicken with the papaya salsa.
- COOK CHICKEN USING GAS GRILL
- Preheat the burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust the heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
- Serve the chicken with papaya salsa.
- COOK CHICKEN USING AN OVEN
- If you can't grill, you can roast the chicken in two large shallow (1-inch-deep) baking pans in the upper and lower thirds of a 400°F oven, switching the position of the pans halfway through the roasting, 40 to 45 minutes total.
Tips:
- Choose the right chicken: Use boneless, skinless chicken breasts or thighs for best results.
- Marinate the chicken: Marinating the chicken in the papaya BBQ sauce for at least 30 minutes helps infuse it with flavor and keep it moist during grilling.
- Preheat the grill: Preheat your grill to medium-high heat before cooking the chicken to ensure even cooking.
- Cook the chicken over direct heat: Grill the chicken over direct heat for 5-7 minutes per side, or until cooked through.
- Baste the chicken with the papaya BBQ sauce: Baste the chicken with the papaya BBQ sauce during the last few minutes of cooking to add flavor and prevent it from drying out.
- Let the chicken rest: Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Serve with your favorite sides: Serve the grilled papaya chicken with your favorite sides, such as grilled vegetables, rice, or salad.
Conclusion:
Grilled chicken with papaya BBQ sauce is a delicious and easy-to-make dish that's perfect for summer cookouts. The papaya BBQ sauce adds a sweet and tangy flavor to the chicken, and the grilled vegetables provide a healthy and flavorful side. This dish is sure to be a hit with your family and friends!
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