Spicy Caribbean Glazed Chicken Recipes

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CARIBBEAN CANADIAN GLAZED CHICKEN



Caribbean Canadian Glazed Chicken image

Chicken pieces of your choice marinated in a golden glaze of molasses, pineapple juice, rum, mustard, garlic and ketchup; then baked, brushed and broiled to sun-kissed perfection! I have just come back from a holiday in the Caribbean, so I was inspired to create a 'taste of the sun'. Enjoy!

Provided by lcpgh

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 4

Number Of Ingredients 8

½ cup ketchup
4 tablespoons unsweetened pineapple juice
4 tablespoons molasses
2 tablespoons dark rum
2 tablespoons prepared Dijon-style mustard
2 cloves garlic, chopped
salt and pepper to taste
8 chicken thighs

Steps:

  • To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
  • Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
  • Preheat oven to broil.
  • Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

Nutrition Facts : Calories 519.4 calories, Carbohydrate 26.6 g, Cholesterol 157.9 mg, Fat 28.8 g, Fiber 0.2 g, Protein 33.1 g, SaturatedFat 8.2 g, Sodium 672.6 mg, Sugar 19.5 g

SPICY CARIBBEAN GLAZED CHICKEN



Spicy Caribbean Glazed Chicken image

Another of my glazed chicken recipes. This one uses some of the spice from carribean cooking and adds a nice sweet, spicy and sour taste to the chicken.

Provided by mommyoffour

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 (3 -3 1/2 lb) chicken, cut into 8 pieces

Steps:

  • Heat grill.
  • In small saucepan, combine chili sauce, brown sugar, lime juice, hot pepper sauce, allspice and ginger.
  • Bring to a boil, stirring occasionally.
  • Remove from heat.
  • Place chicken on grill, skin side down, over low heat.
  • Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
  • Bring any remaining glaze to a boil; serve as a sauce with chicken.

SPICY CARIBBEAN CHICKEN



Spicy Caribbean Chicken image

This is an easy recipe to grill chicken. My family loves when I fix these on the grill. This is another recipe I got from the meat department at Walmart. Hope you enjoy!

Provided by kandee_roses

Categories     Chicken Breast

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breast halves
4 green onions, sliced
2 jalapeno peppers, seeded and chopped
1/3 cup lemon juice
1/4 cup honey
2 tablespoons fresh thyme

Steps:

  • Prepare spicy marinade by mixing together all ingredients.
  • Wash chicken and pat dry.
  • Pour marinade over chicken to coat.
  • Cover and refrigerate at least 2 hours, but no longer than 6 hours.
  • Brush or spray grill with vegetable oil.
  • Heat coals or gas grill for direct heat.
  • Remove chicken from marinade.
  • Place on grill rack, cover and grill 4 to 6 inches from medium heat 15 minutes to 20 minutes, turning once.

SPICY GLAZED CHICKEN BREASTS



Spicy Glazed Chicken Breasts image

This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.

Provided by Ali Slagle

Categories     poultry, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1/4 cup extra-virgin olive oil
1/4 cup sliced almonds
3 garlic cloves, thinly sliced
Kosher salt
2 tablespoons tomato paste (preferably double concentrate)
1/2 teaspoon red-pepper flakes
1 tablespoon lemon juice

Steps:

  • Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
  • In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
  • Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
  • With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
  • Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

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