SAVORY BAKED ISLAND CHICKEN
This recipe for savory baked island chicken is tangy and flavorsome and is so easy to make. Just prepare the marinade the day before (or up to three hours before cooking) and bake in the oven right before dinner.
Provided by Carol
Categories chicken
Time 3h45m
Number Of Ingredients 10
Steps:
- Season the chicken with salt and pepper. Spray a serving dish with Pam cooking spray.
- Combine the other ingredients except chicken in a bowl. Whisk until the marinade is well mixed.
- Place the the chicken breasts in a serving dish and cover with the marinade. Refrigerate and marinate up to 10 hours. The longer you marinate the better the chicken will be.
- Preheat the oven to 350ºF . Drain the excess marinade and reserve. Bake the chicken breasts, basting occasionally with the excess marinade. Bake in the oven until cooked through about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts : Calories 359 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 42 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 991 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ISLAND BAKED CHICKEN
Make and share this Island Baked Chicken recipe from Food.com.
Provided by cococaity
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all sauce ingredients.
- Pour over chicken breasts.
- You can marinate in refrigerator for 4 hours.
- Bake covered at 375 degrees for 1 hour.
- Or broil 5-7 inches from heat for 25 minutes.
ISLAND CHICKEN
Steps:
- Preheat grill or cast iron grill pan to medium-high heat.
- Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
- Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
- In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
- Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
- Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
- Serve chicken breasts with pineapple slices and warm sauce.
- NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.
CARIBBEAN-SPICED ROAST CHICKEN
Tropical flavors make this chicken really delicious.
Provided by MICHELLE0011
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
- Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
- Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 4.8 g, Cholesterol 145.5 mg, Fat 29.1 g, Fiber 0.5 g, Protein 46.1 g, SaturatedFat 7.7 g, Sodium 432.5 mg, Sugar 3.4 g
TROPICAL ISLAND CHICKEN
The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.
HAWAIIAN BAKED CHICKEN
"Here's a sweet and tangy way to dress up chicken," suggests Leona Callen from Anna Maria, Florida. "Pineapple and brown mustard pair perfectly for marinating the poultry, which comes out of the oven moist and tender."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. , Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.
Nutrition Facts : Calories 0g sugar total.
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