Best Caribbean Orange Chicken Recipes

SUNNY ANDERSON'S CARIBBEAN CHICKEN WINGS

Steps:

• Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and scallions in a blender. Add the vinegar, lime juice and orange juice and blend until smooth. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes.
• Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes.

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-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

CARIBBEAN ORANGE CHICKEN

Steps:

• 1. Heat oil in large skillet over medium heat.
• 2. Take the 2 chicken thighs and pull them open and flat, this allows for even and faster cooking.
• 3. Sprinkle Adobo and chili powder to taste on both sides. I usually put most of the seasoning on the top side that would normally have skin, but I use skinless.
• 4. Turn heat up to medium high. Place chicken, top side down, in hot pan and brown on that side. Turn the chicken over and brown.
• 5. When other side is brown, reduce heat to medium, pour in half the orange juice and the 2 Tbsp. of coconut milk. Cover with a splatter guard and let cook till the juice thickens. (a couple of minutes)
• 6. Add half of the butter. Turn the chicken over and move it around to coat in the sauce for about a minute. Then turn upright again, and do the same.
• 7. Check that chicken is cooked through, and remove to serving plate. Juices should run clear, or chicken reaches temperature of 165°.
• 8. Turn heat up to medium high, add the rest of the orange juice and the remaining butter. Whisk or scrape up all the yummies off the bottom of the pan and let the sauce reduce to a thick liquid. Pour over the chicken and serve.