Best 6 Caribbean Salsa Chicken Recipes

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
• Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
• Add the rest of the spice mixture to the salsa ingredients. Chill.
• Heat grill to medium high.
• Rub the chicken with the oil.
• Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
• Plate chicken and top generously with salsa.
• Serve with rice or on a bed of salad greens.

CARIBBEAN CHICKEN AND PINEAPPLE SALSA

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.
• In large food-storage plastic bag, place chicken, buttermilk, mustard and pepper sauce. Seal bag; shake well. Remove chicken from bag; coat with cereal mixture. Place on cookie sheet.
• Bake 14 to 16 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Meanwhile, in small bowl, mix salsa ingredients. Cover; refrigerate until serving. Serve chicken with salsa.

CARIBBEAN CHICKEN WITH PINEAPPLE SALSA....

Steps:

• Make salsa first.
• Combine all salsa ingredients except cilantro and refrigerate up to one day. Add cilantro just before serving.
• Puree all ingredients for chicken marinade and put in plastic Ziploc bag with chicken. Marinade no more than 30 minutes. Grill and serve.

CARIBBEAN GRILLED CHICKEN WITH PINEAPPLE SALSA

Steps:

• CHICKEN Blend garlic, jalapeno, oregano, shallot, cilantro, oil and salt in food processor or blender. Put chicken breasts in resealable plastic bag and add garlic mixture. Seal tightly and rub bag to thoroughly coat breasts with mixture. Put bag inside another resealable plastic bag, seal tightly and freeze up to 1 month. * Thaw chicken in refrigerator several hours or overnight. When thawed, add lime juice. Let rest 1/2 hour at room temp. before grilling. PINEAPPLE SALSA Combine pineapple onion,jalapeno and salt & pepper in bowl and set aside. Just before using salsa, add 2 Tbsp. minced cilantro, adjust seasonings and stir well. Grill or broil chicken on both sides until just cooked through (do not overcook), about 6 min. per side, depending on heat of grill and thickness of chicken. Serve hot or at room temperature, topped with pineapple salsa, evenly divided. Garnish with remaining 2 Tbsp. cilantro and lime wedges. 318 calories per serving *I got this recipe out of the LA Times. It works best if you follow the directions and freeze the chicken as directed; I have tried making it all on the same day and it is not the same.

COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA

Steps:

• Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

CARIBBEAN SALSA CHICKEN

Steps:

• 1. While rice is cooking, cut chicken breasts into bite size pieces. Heat skillet to hot and add chicken. Cook til no longer pink--abt. 7 minutes depending on size of pieces. In med. bowl, combine salsa, marmalade, br. sugar, lime or lemon juice and allspice, mix well. Add to chicken and mix well. Bring to a boil, reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot, cooked rice or couscous.