Best Grilled Caribbean Chicken Guy Fieri Recipes

GRILLED CARIBBEAN CHICKEN (GUY FIERI)

Steps:

• Puree all ingredients (except chicken) in food processor.
• Marinade chicken in processed mixture in a zip-lock bag, refrigerated 4-8 hours.
• Preheat oven to 350 degrees.
• Heat grill to high, remove chicken from marinade, cook on grill 3-4 minutes each side.
• Return to heated 350 degree oven in an ovenproof dish, cook 15 minutes.
• To serve, squeeze a lime wedge over each piece, serve on a bed of rice or as desired.

MOJITO CHICKEN

Steps:

• Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
• Preheat oven to 300 degrees F.
• Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
• In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
• Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
• When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
• Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
• Combine all ingredients in mixing bowl.
• In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

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

Steps:

• In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
• Preheat grill to medium high heat or set oven to broil
• Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

GRILLED CARIBBEAN CHICKEN

Steps:

• Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat the grill for high heat.
• Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.
• Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.

HULI HULI CHICKEN ON THE GRILL

Steps:

• Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
• To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
• In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
• Preheat a grill to medium heat.
• Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
• Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
• Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
• Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.

GRILLED CHICKEN MOLE

Steps:

• For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
• For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
• Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
• For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
• Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
• Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.

OVEN GLAZED CARIBBEAN CHICKEN

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 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. Rub mixture all over chicken. Arrange 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.

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.).