Best Caribbean Chicken Breasts Recipes

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.

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.).

CARIBBEAN CHICKEN BREASTS

Steps:

• Preheat oven to 350°F. Lightly butter baking pan. Combine crumbs, walnuts, 4 tablespoons butter, corn syrup and salt in small bowl. Loosen skin of each breast half. Stuff 1/6 of crumb mixture (about 1/4 cup) under skin of each. Secure skin with toothpick, enclosing stuffing. Season with salt and pepper.
• Heat 2 tablespoons butter in heavy large skillet over high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Arrange chicken in prepared baking pan.
• Blend crushed pineapple and reserved 2 tablespoons juices, orange juice concentrate, bourbon and remaining 2 tablespoons butter in small bowl. Spoon mixture over chicken.
• Bake chicken until cooked through, about 35 minutes. Transfer chicken to platter. Spoon pan juices over. Garnish chicken with orange wedges and banana slices, if desired.

STUFFED CHICKEN BREASTS WITH CARIBBEAN ROOT MEDLEY MASH, SOFRITO RUM REDUCTION AND CREOLE FRUIT SALSA

Steps:

• For the creole fruit salsa: Combine the pineapple, mango, papaya, red onion, lime juice or pineapple vinegar, cayenne pepper or Tajín, orange zest, mint leaves and salt and pepper to taste in a medium bowl. Toss until well combined and set aside for serving.
• For the Caribbean root medley mash: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the garlic on the prepared baking sheet. Drizzle with olive oil and toss to combine. Roast until fork tender, 20 to 25 minutes. Pop the roasted garlic out of the peel and discard the peel. Leave the oven on for your chicken breasts!
• Meanwhile, combine the pumpkin, taro, sweet potatoes and vegetable broth in a stockpot. Season with salt, cover with a tight-fitting lid and bring to a boil. Cook over medium heat until all the vegetables are very tender, 20 to 25 minutes. Drain the vegetables.
• Meanwhile, heat a large skillet over medium heat. Once it's hot, heat the 2 tablespoons olive oil. Add the chopped red onions and cook, stirring, until softened and lightly browned, about 5 minutes. Transfer to a food processor or large bowl. Add the root vegetables, butter, cream, cilantro, paprika and roasted garlic to the onions. Process or mash with a potato masher to your desired consistency but still thick. Add salt and pepper to taste. Set the mash aside.
• For the chicken: Slice the chicken breasts horizontally and open each one like a book. Sprinkle each with 3/4 teaspoon of the sazón and 1 tablespoon of the dried oregano. Spread 1 tablespoon of the sofrito on each breast. Season the chicken with salt and pepper. Place 1/2 cup of the mash in the center of each butterflied breast and tie with kitchen twine to enclose the stuffing.
• Heat the avocado oil in a large cast-iron or other ovenproof skillet over medium-high heat. Once your skillet is very hot, add the stuffed chicken breasts and cook until seared, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the internal temperature of the chicken reaches 170 degrees F, about 20 minutes. (If you don't have an ovenproof skillet, bake the chicken on a rimmed baking sheet.) Remove the twine, slice each chicken breast into 3 rounds and set aside.
• For the sofrito rum reduction: While the chicken is in the oven, heat a medium skillet over medium-low heat. Add the olive oil and garlic paste and cook, stirring quickly, for 30 seconds, then add the sofrito. Stir to combine. Add the honey and oregano sprigs and cook over medium-high heat until reduced by one-fourth, 3 to 5 minutes. Add the rum and cook, scraping up any browned bits from the bottom of the skillet. Decrease the heat to low and simmer for 4 to 5 minutes or until reduced to your desired consistency. Remove and discard the oregano sprigs.
• For serving: Place the chicken on a plate and add some of the reduction and 1/2 cup of the salsa on the side. Garnish with lime zest and edible flowers, if using.

CARIBBEAN JERK CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
• Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165°F), turning occasionally. Serve with rice.
• KRAFT KITCHEN'S TIPS:.
• NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
• USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.

CARIBBEAN STYLE CHICKEN BREASTS

Steps:

• Combine sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
• Trim chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
• Combine garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
• Preheat broiler.
• Broil chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

CHICKEN BREASTS WITH VINEGAR SAUCE (GUYANA -- CARIBBEAN)

Steps:

• Season chicken breasts with salt & pepper, to taste.
• Heat a large skillet over medium heat then add oil & butter.
• Add chicken & brown on one side, about 8 minutes, then turn over, reduce the heat & cook, covered, at least 10 minutes. Then remove breasts to a serving platter, & keep warm.
• To the skillet add the chopped onion & cook until transluscent, about 5 minutes, then add the wine vinegar & turn heat to medium-low.
• In a small container mix cornstarch with the tablespoon of water & mix thoroughly before adding it to the skillet, stirring to combine. Continue cooking & stirring until slightly thickened, then pour the onion mixture over the chicken breasts & serve.