Best 7 Spicy Caribbean Chicken Sandwich With Pineapple And Tangy Bbq Sauce Recipes

SUNNY'S SPICY CHICKEN SANDWICH REMAKE

Steps:

• For the marinade/batter: Use kitchen scissors to cut 6 to 7 small horizontal slivers, about 1 1/2 to 2 inches deep, into each chicken breast, to give them potential for crispies when fried. Set aside.
• Whisk together the buttermilk, hot sauce, paprika, a nice pinch of salt and plenty of grinds of pepper in a medium bowl. Add to a resealable bag or large bowl along with the chicken and soak for 2 hours at room temperature or overnight in the refrigerator. Bring the chicken to room temperature before frying.
• Heat several inches of oil in a pot or deep-fryer to 375 degrees F.
• Remove the chicken from the marinade and pat dry (reserving the marinade), then set aside. Whisk together the flour, cornstarch and baking powder in a large bowl. Slowly add the marinade liquid while whisking to form a pancake batter consistency. (If you go too far, just add more flour or about 2 tablespoons of water, depending on the texture.) Dust the chicken with some flour, then dunk in the batter to coat. Dust the chicken again with flour, then shake gently and slowly drop into the hot oil. Fry in batches until cooked through and golden on the outside, about 8 minutes. Remove and season with a pinch of salt and rest briefly on a few scrunched paper towels on a plate.
• For the sandwich: Butter both sides of each bun. Toast lightly in a grill pan or in the oven until lightly golden brown and warm, about 2 minutes.
• Stir together the mayonnaise and chipotle in a small bowl. Smear on the cut sides of the bun bottoms, then add the chicken, pickles and the bun tops. Wrap in aluminum foil pouches and let rest for less than 1 minute, then serve.

SWEET AND SPICY PINEAPPLE CHICKEN SANDWICHES

Steps:

• Place chicken breasts in a 4-quart slow cooker. Combine 1/4 cup barbecue sauce and mustard; pour over chicken. Cover and cook on low 2-1/2 to 3 hours or until chicken is tender., Remove chicken; discard liquid. Shred chicken with 2 forks; return to slow cooker. Add crushed pineapple and remaining barbecue sauce; cover and cook on high for 15 minutes., Serve on toasted buns with lettuce and onion if desired. Freeze option: Place shredded chicken in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

TANGY CHICKEN SANDWICHES

Steps:

• In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

SPICY FRIED CHICKEN SANDWICH

Steps:

• In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice.
• Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F.
• In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture.
• Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
• Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops.

SPICY CHICKEN SANDWICHES

Steps:

• Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
• To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
• Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
• Serve on the toasted buns with tons of pickles.

CARIBBEAN BBQ HAM SANDWICH

Steps:

• Spread bread slices with mayo, then barbecue sauce.
• Fill with remaining ingredients.

TANGY HAWAIIAN CHICKEN

Steps:

• In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
• Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
• Serve the chicken on a bed of rice with the sauce covering it, or to the side.