Grilled Citrus Chicken With Grilled Tropical Fruit Recipes

TROPICAL FRUIT AND JERK CHICKEN SUSHI

Steps:

• Rub the chicken breasts with the jerk seasoning, salt, and the black pepper. In a medium saute pan, add the olive oil, and place it over high heat. When the oil is almost smoking, add the chicken breasts, turn the heat down to medium-high and continue searing on both sides until the chicken is golden brown and thoroughly cooked, about 4 to 5 minutes per side. Transfer the chicken from the pan to a cutting board and let the chicken cool. When it's cool enough to handle comfortably, slice the chicken breasts into 1/4-inch strips.
• Cover a bamboo mat or sheet of foil with plastic wrap. Place a sheet of nori on top. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a 1/4-inch border at the top and bottom edges. Press the rice firmly on the nori. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down.
• Arrange 1/4 of the chicken strips, mango and avocado slices, and cucumber on top the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, and then remove the mat. Repeat the process with remaining ingredients to make three more rolls. Place the sesame seeds on a plate. Roll the sushi in the sesame seeds until coated. Using a sharp serrated knife, moistened with water, cut the sushi rolls into 1-inch rounds. Serve the rolls with soy sauce and wasabi or with the Avocado Tzatziki.
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• Serve with Pickapeppa sauce and pickled ginger. .

GRILLED CITRUS CHICKEN WITH GLAZE

Steps:

• For marinade:
• Zest and juice fresh fruit and then stir together with other ingredients: garlic, shallot, olive oil, sugar, salt, pepper, rosemary, parsley, and red pepper flakes.
• For chicken:
• If using chicken breasts, lightly pound the breasts or butterfly them in half so they are a more even thickness. Then add to HALF of the marinade recipe. Save the other half of the marinade for the citrus glaze.
• Marinate the chicken for at least 30 minutes or up to four hours. Don't go longer than that or the chicken will start to break down too much from the acid.
• Grilling the Chicken:
• When ready to grill the chicken, preheat grill to medium-high heat and brush grates with some oil.
• Grill chicken for 6-7 minutes per side until it reaches 165˚F in the thickest part of the chicken. Depending on the cut you are using, this time may vary so use a thermometer to make sure your chicken is cooked safely.
• Brush chicken with glaze in the last minute or two of cooking if you are using.
• Let the chicken rest for a few minutes before slicing and serving.
• Glaze:
• If you want to make the glaze, add half of the reserve citrus marinade to a saucepan with honey. Stir well and bring to a low simmer.
• Simmer over low heat for 5-6 minutes until the glaze is thickened and coats a spoon.
• Turn off heat and let cool. Then brush on chicken.
• Note: if you are NOT making the glaze, you can half the marinade recipe.

GRILLED TROPICAL FRUIT

Steps:

• Sweet island fruit is the perfect match for the grill, which caramelizes their natural sugars. You can leave the skin on - just slice ripe plantains in half lengthwise and cut mangoes, pineapple or papaya into wedges or thick pieces. Brush with oil, then place flesh-side down on the hot grates and cook until marked and tender, 3 to 5 minutes per side. Top with ice cream and caramel sauce for dessert.

TROPICAL GRILLED CHICKEN BREAST

Steps:

• Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

GRILLED CITRUS CHICKEN

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 2 hours but no longer than 24 hours.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning chicken and brushing with marinade occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
• Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.