Breeze Wood Grilled Chicken Bahama Breeze Recipes

BREEZE WOOD GRILLED CHICKEN - BAHAMA BREEZE

Steps:

• For the Chicken:.
• Lightly coat the chicken breast with olive oil, salt and pepper on both sides. Grill over a medium heat, pre-heated char-grill with wood chips added just prior to adding the chicken or a charcoal grill with wood chips added. Grill for 6-7 minutes per side, while flipping it over twice during the grilling; the chicken is done when 165-170°F on a meat thermometer or the juices run clear when pierced with a fork. When the chicken is fully cooked baste generously with the orange glaze on both sides. Allow the chicken to cook for one additional minute to caramelize the glaze. Serve immediately with warm citrus butter sauce and your favorite sides. Enjoy!
• For Orange Glaze:.
• Place all the ingredients in a kitchen blender and pulse until smooth. Place in a clean container and refrigerate until needed for grilling.
• For the Citrus Butter:.
• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute. Add the Orange juice and white wine and reduce by ¾. Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break. Add the sugar, salt and pepper. Stir to combine then strain the sauce through fine mesh strainer. Serve hot and Enjoy!

JERK CHICKEN PASTA

Steps:

• Melt butter in skillet over medium/low heat and add garlic.
• When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
• Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
• In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
• In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
• In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
• Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
• Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
• Add chicken to heat through.
• Add pasta and stir to heat through.
• Serve.

BAHAMA BREEZE'S LEMON BREEZE

Steps:

• Squeeze both halves of the lemon into a tall 18-20 oz. glass. Add the sugar cane juice or simple syrup and one cup of crushed ice. Cover with a shaker tin (or another cup) and shake well, or simply mix well with a spoon. Fill the glass with the remaining crushed ice. Serve with a straw.

BAHAMA BREEZE JAMAICAN GRILLED CHICKEN WINGS

Steps:

• MARINATING PROCEDURE.
• Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf.
• Tips.
• * Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade.
• * Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become.
• COOKING PROCEDURE.
• After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350ºF for 20 - 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40ºF.
• Tips.
• * Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings.
• * The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin.
• * By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure.
• GRILLING PROCEDURE.
• Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 ½ - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165ºF.
• Tips.
• * Wings can also be placed on the grill directly from the oven to express the cooking process.
• * Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor.
• Serve hot with your favorite beverage. Enjoy!