Grilled Caribbean Free Range 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.

CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA

Steps:

• In a bowl, whisk together all ingredients for the marinade. Add marinade and Just BARE chicken breasts to a plastic bag or glass container + allow it to marinate for at least 10 minutes (the longer the better!)
• While chicken is marinating, prepare the salsa. Chop all vegetables/fruit in very small pieces. Stir together in a bowl and set aside
• Heat the grill to medium-high heat. Grill chicken for 5-7 minutes on each side over medium-high heat or until internal temp is 165 degrees
• Serve grilled chicken with salsa on top over a salad or alongside roasted veggies + enjoy!

ROASTED FREE RANGE CHICKEN

Steps:

• For the chicken:
• Butcher, or bone, the chickens so you have 4 halves with only the wing bones remaining. Marinate the chicken overnight in the wine, oil, rosemary, and garlic.
• For the garnish:
• Dice the pancetta and render it almost fully, put aside. Roast the whole garlic cloves until they are soft (foil works well) and put aside. Gather rosemary and put aside.
• For the sauce:
• In a large saute pan, brown onions and garlic in olive oil. Add chicken stock and rosemary and reduce ingredients over heat by half. Remove rosemary stems, and puree sauce until smooth and put aside.
• In 2 large very hot oven proof saute pans place 2 chickens halves in each, with some olive oil. Place them skin side down, shake to ensure there's no sticking. Place on floor of a very hot oven, and roast until skin is crisp, and chicken is fully cooked.
• Place several spoonfuls of sauce on plate, then your favorite type of potato next the chicken. Add the pancetta, roasted garlic cloves, and fresh rosemary garnish.

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.

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
• Remove chicken from marinade and sprinkle with salt and pepper.
• Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).

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 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.