Best 6 Rourke Island Style Chicken Recipes

TROPICAL ISLAND CHICKEN

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.

ISLAND STYLE CHICKEN

Steps:

• In a skillet, brown chicken in oil. Pour off fat.
• Add juice from pineapple, broth, vinegar, sugar, soy sauce and garlic. Cover and cook over low heat for 30 minutes.
• Add green pepper and pineapple chunks and cook another 5 minutes.
• Combine cornstarch and water, and gradually stir into the sauce. Cook, stirring, until thickened.

ISLAND GLAZED CHICKEN AND COCONUT RICE

Steps:

• Stir together rub ingredients. Rub seasonings all over chicken.
• In a large skillet or pot (one that has a lid) over medium heat, add butter and honey.
• When butter is almost melted, give it a good stir to coat the pan, and add chicken to the pan. Brown 2-3 minutes on each side, then transfer to a plate. (Chicken won't be cooked through at this point)
• Add rice to the pan, stir in coconut milk, water, sugar, and lime juice. Add chicken back to the pan so it is sitting on top of the rice.
• Cover and cook over medium-low heat for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through. While chicken and rice is cooking, prepare the glaze.
• In a medium sauce pan combine soy sauce, brown sugar, sriracha, and garlic. Bring to a boil over medium heat. Stir together corn starch and water until dissolved, then stir in to sauce pan. Reduce heat to medium-low and stir until glaze thickens.
• Once chicken and rice are cooked, spoon glaze over chicken. Garnish with chopped pineapple, cilantro and lime wedges if desired and serve.

ISLAND STYLE SUKIYAKI

Steps:

• 1. Soak noodles in a large bowl of water to softened. (About 20 minutes)
• 2. Using small sauce pan, turn heat to med-low heat for a few minutes. Add soy sauce and bring to boiling (bubbly). Slowly, add sugar a little at a time as you stir with whisk. Still boiling on medium to low heat,Add black pepper, **continue whisking** at all times as it boils. You will see the sauce begins to thicken. Remove from heat and set aside.
• 3. Using a large Wok, on medium heat, add canola oil to saute onions and garlic. Let cook until the onions turn translucent and garlic lightly brown in color.
• 4. Add chicken and let cook for a couple minutes, then stir with a large spoon. Let cook for 5 to 10 minutes or until chicken is cooked.
• 5. Add Sukiyaki sauce with the chicken and stir to blend together.
• 6. Add carrots, celery, spinach, cabbage, and mushroom. Stir to incorporate the chicken and vegetables. Cover Wok and let cook for about 5 minutes.
• 7. Add noodles and mix again to blend with all the ingredients. Let cook for 5 more minutes to cook the noodles.
• 8. Turn off heat. Sprinkle the green onions on top. Cover then stir to mix together. Serve over white rice.

ISLAND-STYLE CHICKEN

Steps:

• Drain pineapple chunks, reserving syrup.
• In skillet, brown chicken in shortening; pour off fat. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. Cover; cook over low heat 40 minutes. Add green pepper and pineapple chunks; cook 5 minutes more or until done. Stir occasionally. Combine cornstarch and water; gradually stir into sauce. Cook, stirring until thickened.
• Serve with cooked parsleyed rice.

ROURKE-ISLAND-STYLE CHICKEN

Steps:

• 1. Drain pineapple chunks, reserving syrup, in skillet brown chicken in shortening and pour off fat. 2. Add reserved syrup, broth, vinegar, sugar, soy sauce and garlic. 3. Cover, cook over low heat 40 min. 4. Add green pepper and pineapple chunks, cook 5 min or until done stirring occasionally. 5. Combine cornstarch and water gradually stir into sauce, cook, stirring until thickened. Serve with cooked parsleyed rice.