Best Carambola Glazed Barbequed Chicken Recipes

PORTUGUESE BARBEQUED CHICKEN

Steps:

• Rinse the chicken and pat dry. Place the chicken in a heavy bag and set in a large bowl.
• In a small pot, heat the olive oil over low heat. Add the whole crushed garlic cloves to the oil and cook for 5 minutes. Remove from the heat and let the oil stand until cool.
• Remove the garlic from the cooled oil and discard. Combine the oil, paprika, piri-piri sauce, lemon juice, garlic powder and the salt and pepper. Pour over the chicken, turning to coat, then close bag and refrigerate overnight, turning several times. Let stand at room temperature for 1 hour prior to cooking.
• Preheat the oven to 350°F Remove the chicken from the marinade. Lay the carrots in the roasting pan then place the chicken on top of the carrots. Pour the marinade over the chicken then add the water to the pan. Bake in the oven, basting regularly for approximately 120 - 180 minutes, or until a meat thermometer registers 180°F (add a bit more water if sauce gets dry). Add the potatoes to the roasting pan after the chicken has been in the oven for 1/2 an hour. Taste the potatoes for salt and adjust to suit your taste. I like my sauce nice and red, so will usually add extra paprika while it's cooking.
• Remove the chicken from the oven and let rest for 5 minutes. Strain the marinade from the pan and serve with the chicken.
• ***Alternatively, the chicken can be placed on a rotisserie rod with a drip pan placed below and slightly in front of the bird to catch any drippings and prevent flare-ups as the bird rotates. Add the remaining marinade and water to the drip pan. Grill the chicken on a medium-high setting, brushing often with the marinade. Barbeque for approximately 120 minutes, or until the meat thermometer registers 180°F I have also cut up the chicken prior to marinating it, then barbequed it low and slow on the grill -- delicious.***.

SO EASY BBQ-GLAZED CHICKEN

Steps:

• Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
• Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
• Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170°F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.

GRILLED CHICKEN AND STAR FRUIT (CARAMBOLA)

Steps:

• Combine orange peel, orange marmalade, oil, thyme, coriander, red pepper and salt in a small bowl and set aside.
• Peel and quarter grapefruit and kiwi.
• Pit and quarter nectarines. Cut star fruit into 1/2 inch thick slices.
• Thread fruits on 4 metal skewers.
• Grill chicken directly over medium heat for 12 to 15 minutes until chicken is no longer pink, turning once.
• During the last 8 minutes of grilling place fruit skewers directly over medium heat. Brush fruit and chicken with the marmalade mixture often. Turn fruit once.
• While the chicken and fruit are grilling prepare some rice for a great side dish. Or to add even more of the islands to your meal you could use couscous as a great side dish choice.

BBQ GLAZED ROAST CHICKEN

Steps:

• For the sauce: In a bowl whisk together the ketchup, BBQ sauce, sugar, vinegar, Worcestershire sauce, mustard and BBQ rub seasoning. Then pour the sauce in a thick-bottomed saucepan over low heat. Cook to blend the flavors, 10 to 15 minutes. Once warmed, remove from the heat and hold in a warm spot.
• For the chicken: Preheat the oven to 300 degrees F. Drizzle both sides of each chicken with the oil. Next, mix the salt, pepper and cumin in a bowl, and then sprinkle over both sides of each chicken. Place the chicken, breast-side up, on a flat cookie sheet and cook until the internal temperature reaches 165 degrees F, 30 to 35 minutes.
• When fully cooked, remove the chickens and lightly glaze the skin with the BBQ sauce. Return the chickens to the oven, allowing the BBQ sauce to glaze the birds, 10 to 12 minutes.
• Serve with a choice of sides.