Best 8 Island Barbecue Chicken Recipes

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Island barbecue chicken is a delicious and flavorful dish that is perfect for any occasion. The combination of sweet, savory, and smoky flavors makes this dish a hit with both adults and children. The key to making great island barbecue chicken is to use fresh, high-quality ingredients and to cook the chicken over a low heat for a long period of time. This will allow the flavors to develop and the chicken to become tender and juicy.

Let's cook with our recipes!

HAWAIIAN BBQ CHICKEN



Hawaiian BBQ Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 3 servings

Number Of Ingredients 6

6 chicken thighs
1 cup pineapple juice
1/2 cup brown sugar
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ginger

Steps:

  • Marinate the chicken thighs with the rest of the ingredients for 30 minutes. Place them on the grill over medium heat. Grill thighs until juices run clear.

ISLAND BARBECUE CHICKEN



Island Barbecue Chicken image

This subtly spicy recipe is sure to impress. After browning the chicken, all you have to do is put it in your slow cooker, and you're done!

Provided by Developed for CFC by Nancy Guppy, RD, MHSc

Yield 6

Number Of Ingredients 17

6 skinless chicken drumsticks
6 bone-in, skinless chicken thighs
¼ cup whole wheat flour
1 tbsp extra virgin olive oil
1 can canned diced tomatoes
2 cups red onion(s), diced
2 cups red pepper(s), diced
2 cups pineapple, fresh, diced
¼ cup demerara brown sugar
2 tbsp cider vinegar
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
½ tsp hot pepper sauce
2 tsp chili powder
1 tsp garlic powder
4 slices pineapple, fresh, quartered
4 sprigs parsley, fresh

Steps:

  • Add chicken and flour to bag and shake to coat evenly. Discard any excess flour.
  • Heat olive oil in non-stick skillet. Add chicken pieces and brown on both sides. This step can be skipped but it is worth the extra time as it adds colour and flavour to the dish.
  • Puree a can of diced tomatoes and add to slow cooker. Finely dice onion, red pepper and fresh pineapple. Stir into tomatoes with remaining sauce ingredients. Top with browned chicken pieces, meaty side up, and cover with sauce. Cover and cook on low heat 4-6 hours (High 2-3 hours).
  • Serve over your choice of cooked whole grain and pass the extra sauce. Garnish with fresh quartered pineapple slices and sprigs of parsley.

Nutrition Facts :

CARIBBEAN BBQ CHICKEN



Caribbean BBQ Chicken image

Lime juice and cinnamon added to a sweet BBQ sauce make our Caribbean BBQ Chicken an island favorite.

Provided by My Food and Family

Categories     Spices

Time 40m

Yield Makes 5 servings.

Number Of Ingredients 7

1 whole chicken (3 lb.), cut up
1 tsp. each garlic powder and onion powder
1/2 tsp. each ground red pepper (cayenne) and black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. ground cinnamon
2 Tbsp. lime juice
1/2 cup BULL'S-EYE Brown Sugar & Hickory Barbecue Sauce

Steps:

  • Heat grill to medium heat. Trim and discard excess fat from chicken.
  • Mix seasonings in small bowl until well blended; stir in lime juice to form paste. Rub onto chicken.
  • Place chicken, skin-side up, on grill; cover with lid. Grill 25 min., turning and brushing with 1/4 cup barbecue sauce after 15 min. Turn chicken over; brush with remaining barbecue sauce. Grill 5 min. or until chicken is done (165°F).

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g

TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

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.

Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

BBQ CHICKEN THIGHS



BBQ Chicken Thighs image

Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 30m

Yield 4

Number Of Ingredients 13

1 cup ketchup
¼ cup apple cider vinegar
¼ cup packed brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ cup water
8 bone-in, skin-on chicken thighs
2 tablespoons chopped fresh parsley leaves
Reynolds Wrap® Non Stick Aluminum Foil

Steps:

  • Preheat grill to medium-high heat.
  • Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
  • Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
  • Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
  • Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
  • Serve immediately, garnished with parsley, if desired.

Nutrition Facts : Calories 515.4 calories, Carbohydrate 34 g, Cholesterol 142.1 mg, Fat 24.1 g, Fiber 0.4 g, Protein 39.7 g, SaturatedFat 6.6 g, Sodium 846.6 mg, Sugar 30.4 g

BBQ SPICE- ISLAND CHICKEN



BBQ Spice- Island Chicken image

This is a great way to BBQ a chicken to ensure it will be cooked through and juicy. It only takes 3/4 hr to finish before serving. Use whatever juice you like - cranberry, orange whatever. It looks divine and tase good too

Provided by Bergy

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

1 large chicken (enough to serve 6)
water, to cover
1 tablespoon salt
1 teaspoon ground ginger
1 star anise or 1 pinch anise
2 teaspoons sugar
1 onion, peeled quartered
2 tablespoons soy sauce
1 tablespoon honey
1/2 cup pineapple juice

Steps:

  • Do ahead: Clean& truss chicken (Tie legs together and secure wings) and place in a large pot, cover with water.
  • Add salt, ginger, anisseed,onion& soy sauce.
  • Bring to a boil, reduce heat ans simmer for 1 hour.
  • Drain water from the chicken and leave it to cool completely.
  • Mix honey and pineapple juice in a cup.
  • BBQ Cooking: Thread the chicken onto a spit from the tail end coming out through the wishbone (Make sure it is balanced).
  • Place over moderate heat with the spit rotating.
  • Baste with the honey juice.
  • Cook until golden about 3/4 hour.

BARBECUED ISLAND CHICKEN



Barbecued Island Chicken image

Moist, easy and full of summer flavors! A great recipe that will remind you a breezy night on a tropical island. This recipe is loved by all ages as it is savory yet sweet from the pineapple juice and has an almost caramel flavor from the brown sugar. Preparation time includes allowing chicken to marinate. Stevia can replace brown sugar but I do not have the correct amount needed for this. Also please note that the fat and calorie count is incorrect as you discard most of the marinade. Enjoy!

Provided by sassafrasnanc

Categories     Chicken Breast

Time 55m

Yield 6 breasts, 4-6 serving(s)

Number Of Ingredients 8

1/4 cup dark brown sugar, firmly packed
1/2 cup Italian dressing, bottled
1/2 cup pineapple juice
2 tablespoons of fresh mint, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
6 boneless skinless chicken breast halves
6 pineapple slices, grilled (optional)

Steps:

  • In a small bowl, combine all ingredients except chicken.
  • In a large, shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade over chicken (Reserve the remaining 3/4 cup marinade in fridge for later); turn to coat.
  • Cover or close bag and marinate in the refrigerator, turning occasionally, for at least 30 minutes and up to 3 hours.
  • Remove chicken from marinade, discarding marinade.
  • Grill or broil chicken, brushing with refrigerated marinade, until chicken is no longer pink.
  • Serve, if desired, with grilled pineapple wedges.

Nutrition Facts : Calories 352.7, Fat 10.6, SaturatedFat 1.9, Cholesterol 102.7, Sodium 608.1, Carbohydrate 21.3, Fiber 0.3, Sugar 18.8, Protein 41.3

GRILLED PICNIC CHICKEN



Grilled Picnic Chicken image

This tasty chicken marinates overnight. The next day, I just pop it on the grill for dinner in no time. -Cindy DeRoos, Iroquois, Ontario

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 8

1-1/2 cups white vinegar
3/4 cup canola oil
6 tablespoons water
4-1/2 teaspoons salt
1-1/2 teaspoons poultry seasoning
3/4 teaspoon garlic powder
3/4 teaspoon pepper
3 broiler/fryer chickens (3 to 4 pounds each), quartered or cut up

Steps:

  • In a bowl, combine the first 7 ingredients. Remove 1 cup for basting; cover and refrigerate. Pour remaining marinade into a large shallow dish; add chicken. Turn chicken to coat; refrigerate for 4 hours or overnight, turning once or twice., Drain chicken, discarding marinade in bag. Grill chicken, uncovered, over medium heat for 15 minutes on each side. Baste with the reserved marinade. , Grill 10-20 minutes longer or until the juices run clear, turning and basting several times.

Nutrition Facts : Calories 522 calories, Fat 34g fat (8g saturated fat), Cholesterol 157mg cholesterol, Sodium 725mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.

Tips:

  • Use a flavorful marinade or rub: This will help to infuse the chicken with flavor and keep it moist during cooking.
  • Cook the chicken over indirect heat: This will help to prevent the chicken from drying out and burning.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature of the chicken should reach 165 degrees Fahrenheit before it is safe to eat.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
  • Serve the chicken with your favorite sides: Such as rice, beans, salad, or grilled vegetables.

Conclusion:

Island barbecue chicken is a delicious and easy-to-make dish that is perfect for any occasion.

With a few simple tips and tricks, you can create a flavorful and juicy chicken that will be the star of your next meal.

So what are you waiting for? Fire up the grill and get started on your own island barbecue chicken today!

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