Best Grenadian Style Baked Chicken Recipes

NUTMEG CHICKEN (GRENADIAN INSPIRED)

Nutmeg Chicken (Grenadian Inspired) image

Enjoy a taste of the Caribbean with this deliciously sweet Grenadian inspired chicken dinner

Provided by Charla

Time 40m

Number Of Ingredients 17

Ingredients

1/3 cup of coconut palm sugar (or raw cane sugar works too)
2 tbsp maple syrup
1/2 tsp of cinnamon
1/2 tsp of nutmeg
1/4 cup of coconut aminos (or use organic soy)
1/4 tsp ginger
1/4 tsp of scotch bonnet or chilli flakes
1 cup of water
1/2 tbsp of tapioca starch
2 lb chicken breasts (approx (4 fillets) chopped )
3 garlic cloves (minced)
1 small onion (chopped)
3 tsp all purpose seasoning (see notes for the recipe)
1 tsp thyme (dried or fresh with stems removed)
1 tsp of Himalayan pink salt
1 tsp of black pepper
2 tbsp of olive oil (or coconut oil)

Steps:

Place the chicken in a medium sized bowl and season with the all purpose seasoning, pink salt, thyme and back pepper and set aside.
Add the coconut sugar, cinnamon, nutmeg, ginger, chilli flakes in a saucepan.
Mix the coconut aminos. maple syrup, water and tapioca starch together than pour it into the saucepan.
Bring the saucepan to the boil and reduce to simmer while stirring for 5 minutes then set aside.
Meanwhile heat the oil on medium heat.
Proceed to saute the garlic and onion until soft and translucent.
Add the seasoned chicken to the pan and proceed to cook the chicken until it's sealed (turns white-ish in colour) This will take several minutes. If the chicken gives off an liquid, you will need to get rid of this before adding the syrup by increasing the heat and stirring until the water evaporates.
Pour the nutmeg syrup all over the chicken and bring to a rolling boil.
Reduce the flame to medium-low, cover the pan with lid and occasionally baste the chicken throughout the 20-25 minute cooking time.
If you are left with excess liquid and want the syrup to adhere to the chicken increase heat to high and allow the liquid to evaporate and stick to the chicken (be careful not to burn the chicken).

Nutrition Facts : Calories 236 kcal, Sugar 9 g, Sodium 794 mg, Fat 7 g, SaturatedFat 4 g, Carbohydrate 19 g, Fiber 1 g, Protein 24 g, Cholesterol 73 mg, ServingSize 1 serving

SPICY NUTMEG CHICKEN (GRENADA -- CARIBBEAN)

Spicy Nutmeg Chicken (Grenada -- Caribbean) image

Although this recipe has been modified slightly, the original was found on the online at recipeisland.com.

Provided by Sydney Mike

Categories Chicken Thigh & Leg

Time 1h31m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup water
1/2 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon water
1/4 teaspoon rum flavoring
8 chicken thighs
2 garlic cloves, crushed, minced
1/4 cup onion, grated
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste
1/4 cup soy sauce
1/4 teaspoon pepper sauce
1/2 cup nutmeg syrup
1/4 teaspoon ground ginger

Steps:

FOR THE NUTMEG SYRUP: In a saucepan, combine the 1 cup of water along with the sugar, cinnamon & nutmeg. Mix thoroughly & bring to a boil, then reduce heat & cook, stirring for 2-3 minutes.
In a small container combine cornstarch & water & mix thoroughly, before stirring it into the syrupy mixture, & blending well.
Simmer the syrup for another 5 minutes or so until thickened somewhat.
Remove from heat & stir in the rum flavoring, then set aside.
FOR THE CHICKEN: Preheat oven to 400 degrees F.
Place chicken thighs in a 13"x9" baking dish
In a small container combine garlic, onion, salt & pepper, mixing well, then spread this mixture over the chicken thighs.
Bake thighs for 15 minutes, then remove from oven.
While chicken is baking, in a bowl, combine soy sauce, pepper sauce, Nutmeg Syrup & ground ginger, mixing well.
After the 15 minutes of baking, remove chicken from the oven & turn the temperature down to 350 degrees F.
Baste the thighs with the Nutmeg Syrup mixture & return them to the oven to bake for at least 60 minutes, basting frequently.
Serve hot with additional syrup mixture, if desired.