SPICY RUM CHICKEN WINGS
Food Network Star-winner Eddie Jackson knows how to gear up for a big football game whether he's on the field or off. He played in the NFL for four seasons (he's a former Patriots cornerback), and now he owns a food truck, so he has plenty of experience cooking in parking lots. His tailgate go-to: chicken wings made with rum, soy sauce and one of his favorite ingredients, habanero chile peppers.
Provided by Eddie Jackson
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
- Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
- Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
- Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
- Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
- Remove the wings from the grill and toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.
RAISIN CHICKEN WITH RUM
Steps:
- Marinate the chicken pieces overnight in the orange juice, garlic and parsley (6-8 hours), when ready remove the chicken, drain and save any juice for later. Soak the raisins in the rum. Place the salt and pepper with the flour and coat the chicken pieces on all sides. Add the remaining butter to the pan and then add the marinade. Bring the liquid to the boil and add the rum soaked raisins. Cook gently for a further 12-15 mins
CHICKEN WITH RAISINS
I turn to this recipe -- adapted from the French chef Madeleine Kamman, who died in the summer of 2018 - when cool weather is on the horizon. Perhaps it's the dried fruit or chicken braised in a sauce (instead of being striped on the grill) that appeals to the season. But it's an easy winner for those first dinners when fall appears. Though plumped raisins are called for, other dried fruit, like diced figs or quartered prunes work well, too.
Provided by Florence Fabricant
Categories poultry, main course
Time 8h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place raisins in a bowl, add brandy and set aside to plump overnight or for at least 8 hours.
- Make the chicken: Dry chicken pieces. Heat oil in a sauté pan on medium-high, add chicken, skin side down, season with salt and pepper, and sear until golden brown, 6 to 8 minutes. Turn pieces and brown second side. Scatter shallots over chicken. Add verjus to the pan, cover, reduce heat to low and cook 15 to 20 minutes, basting chicken once, until chicken is cooked through.
- Remove chicken to a dish and cover to keep warm. Add raisins with their brandy to the pan, bring to a simmer for a couple of minutes, then add glace de viande and crème fraîche. Cook for several minutes, until the sauce thickens enough to coat a spoon.
- Return chicken to the pan, baste with the sauce, then transfer the contents of the pan to a warm, rimmed platter and serve.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 31 grams, Carbohydrate 17 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 12 grams, Sodium 837 milligrams, Sugar 12 grams, TransFat 0 grams
JAMAICAN RUM CHICKEN
Make and share this Jamaican Rum Chicken recipe from Food.com.
Provided by nemokitty
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
- Spray grill with cooking spray. Grill chicken until no longer pink.
ISLAND BIRD: PINEAPPLE-RUM CHICKEN
Make and share this Island Bird: Pineapple-Rum Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 52m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the rice by following the package directions; while the rice cooks, make the chicken and sauce.
- Cut the pineapple into bite-size pieces.
- Heat a medium saucepan over med-high heat.
- Add in 1 tablespoon vegetable oil; add in the onions, garlic, salt, and crushed red pepper flakes; cook, stirring frequently, for 2 minutes.
- Add in the pineapple chunks and the juice from the container (no more than ½ cup); stir to combine.
- Remove the pan from the heat; add in the spiced rum.
- Return the pan to the heat, keeping a little distance in case the pot flames up.
- You can flame it on purpose, if you want to look cool.
- Either way, let the alcohol cook away, 1 minute.
- Add in the chicken stock and bring the mixture to a simmer, then cook until it reduces hy half and has thickened slightly.
- While the sauce is simmering, preheat a large nonstick skillet over med-high heat with the remaining 2 tablespoons oil.
- Season the chicken with salt and pepper, then add to the hot skillet.
- Cook chicken for 6 minutes on each side (for a smoky taste, grill the chicken on a grill pan or on an outdoor grill).
- Slice breasts and return to the large skillet.
- Pour in the pineapple and sauce and combine with a good shake of the pan.
- Add in the parsley and cilantro; turn off the heat.
- Let stand for a minute or two.
- Serve up the jasmine rice and top with a liberal amount of the Island Bird.
Nutrition Facts : Calories 677.3, Fat 14.3, SaturatedFat 2.4, Cholesterol 102.3, Sodium 291.5, Carbohydrate 78.4, Fiber 4, Sugar 13.7, Protein 48
PANKO-CRUSTED CHICKEN WITH RUM-RAISIN SAUCE
I have not used panko before, but since I have found that it has half the fat and calories of regular bread crumbs, I will try it. Originally published by the Kansas City Star, March 19, 2008.
Provided by Borealis Beegirl
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pour boiling water over raisins and allow them to plump for 10 minutes, drain thoroughly and set aside.
- Meanwhile, place egg white in shallow pie plate. Combine panko crumbs and coconut if desired in another pie plate.
- Heat oil in skillet over medium high heat. Dip chicken in egg white then in crumb mixture, coating evenly.
- Place in hot skillet and saute until golden brown, turn and brown other side until fully cooked. Place chicken on platter and keep warm in oven.
- Now prepare sauce. Melt butter in small saucepan. Stir in sugar and water. Cook until mixture thickens and begins to resemble syrup. Add drained raisins to sauce along with rum. Heat through and ladle over chicken to serve.
Nutrition Facts : Calories 286.6, Fat 8.6, SaturatedFat 2.6, Cholesterol 76.1, Sodium 192.1, Carbohydrate 20.3, Fiber 0.9, Sugar 9.6, Protein 30.3
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