Best 11 Big Rays Tropical Island Chicken Recipes

TROPICAL ISLAND CHICKEN

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.

BIG RAY'S TROPICAL ISLAND CHICKEN

Steps:

• Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
• Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

TREASURE ISLAND CHICKEN

Steps:

• Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6.
• Bake chicken at 350 degrees for 30 minutes.
• After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened.
• Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes.
• Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.

BIG RAY'S TROPICAL ISLAND CHICKEN

Steps:

• Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
• Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BIG RAY'S TROPICAL ISLAND CHICKEN

Steps:

• Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
• Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

BIG RAY'S TROPICAL ISLAND CHICKEN

Steps:

• Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
• Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BIG RAY'S TROPICAL ISLAND CHICKEN

Steps:

• Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
• Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

TROPICAL ISLAND CHICKEN

Steps:

• Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
• In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
• In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.

TANGY TROPICAL CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

GREEK ISLAND CHICKEN

Steps:

• Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
• Remove from skillet, and set aside.
• Add onion and red pepper to skillet and saute for one minute.
• Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
• Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
• Mix well.
• Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
• Lay the lemon slices on top of the other vegetables around the skillet.
• Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
• Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
• If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
• Spoon sauce and vegetables over chicken, garnish with parsley and serve.