Best 9 Grilled Caribbean Free Range Chicken Recipes

GRILLED CARIBBEAN CHICKEN

Steps:

• Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat the grill for high heat.
• Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
• Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

GRILLED CARIBBEAN CHICKEN

Steps:

• In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
• Preheat grill to medium high heat or set oven to broil
• Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade.
• Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours.
• Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate.
• Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.

CARIBBEAN GRILL

Steps:

• In a small bowl, mix together mango, red onion, bell pepper, lime juice, sugar, salt, and pepper using a wooden spoon. Set aside until ready for use.
• In a small bowl using a rubber spatula, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on 1 side of each slice of bread. Place 4 slices of bread on your work surface, buttered side down. Spread the honey mustard on the other side of the bread. Place about 2 tablespoons of the mango salsa on the bread followed by the Swiss cheese. (You may need to fold the cheese slices to fit the bread.) Place the remaining 4 bread slices on top, buttered side up.
• Add the remaining 1 tablespoon of curry butter to a nonstick skillet on medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and cover with lid and cook for 2 to 3 minutes, or until the underside is golden brown and the cheese has started to melt. Flip the sandwiches with a spatula and press very firmly, cook for 2 to 3 minutes, or until the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for 3 to 5 minutes. Cut diagonally and serve with extra salsa on the side.

GRILLED CARIBBEAN FREE RANGE CHICKEN

Steps:

• In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

GRILLED CARIBBEAN FREE RANGE CHICKEN

Steps:

• In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

GRILLED CARIBBEAN CHICKEN (GUY FIERI)

Steps:

• Puree all ingredients (except chicken) in food processor.
• Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
• Preheat oven to 350 degrees.
• Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
• Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
• To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.

GRILLED CARIBBEAN CHICKEN BREASTS

Steps:

• In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
• Remove chicken from marinade and sprinkle with salt and pepper.
• Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).