Best Grilled Caribbean Chicken Guy Fieri Recipes

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CHOPPED GRILLED CHICKEN KELAGUEN MANNOK



Chopped Grilled Chicken Kelaguen Mannok image

Provided by Guy Fieri

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups soy sauce
1 1/2 cups sugar cane vinegar
1 teaspoon ground black pepper
1 yellow onion, thinly sliced
2 1/2 pounds boneless chicken thighs, skin on
4 cups sliced green onions
1 cup small-diced yellow onion
1 1/2 cups fresh grated coconut
8 Thai bird's eye chile peppers, stemmed and thinly sliced
1/4 cup fresh lemon juice

Steps:

  • Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
  • Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
  • Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
  • Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
  • Serve cold.

GRILLED CARIBBEAN CHICKEN WITH PINEAPPLE SALSA



Grilled Caribbean Chicken With Pineapple Salsa image

This is a great recipe from Crisco (slightly modified). The recipe should be started about 45 minutes to an hour before the grill is ready to allow enough marinade time (not included in prep time).

Provided by PanNan

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can pineapple tidbits
1/4 cup vegetable oil
2 tablespoons lime juice
1 teaspoon garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon sugar
4 chicken breast halves (boneless, skinless)
1/4 cup red pepper, diced
1/4 cup red onion, minced
1 small jalapeno pepper, minced
2 tablespoons cilantro, chopped
salt and pepper, to taste

Steps:

  • Drain pineapple juice into a 1-cup measuring cup. Add oil, lime juice, garlic, red pepper flakes and sugar. Mix well to make the marinade. Place chicken in a large resealable food storage bag. Pour all but 1 tablespoon of marinade over the chicken. Seal bag. Refrigerate 30 to 45 minutes.
  • To make salsa, combine pineapple, red pepper, red onion, jalapeño pepper, cilantro and reserved 1 tablespoon marinade in a medium-sized serving bowl. Toss well. Season with salt and pepper to taste.
  • Heat grill to medium. Remove chicken from marinade. Discard marinade. Season chicken with salt and pepper. Grill, turning once, for 10 to 15 minutes or until cooked through and juices run clear. Serve with pineapple salsa.

Nutrition Facts : Calories 288.7, Fat 20.5, SaturatedFat 3.7, Cholesterol 46.4, Sodium 47.7, Carbohydrate 11.1, Fiber 1.3, Sugar 7.8, Protein 15.8

GRILLED CARIBBEAN CHICKEN



Grilled Caribbean Chicken image

Stuffed jalapeno peppers are wrapped in marinated chicken breasts. Tasty bacon seals the deal for a tasty, grilled tropical dinner, pair with a spicy rice dish!

Provided by CaliforniaJan

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

6 chicken breasts, boneless and skinless pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing, use fat-free to cut calories
3 fresh jalapeno peppers, halved lengthwise and seeded
3 ounces soft low-fat, cream cheese
6 slices bacon

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.

Nutrition Facts : Calories 556.6, Fat 43.4, SaturatedFat 11.2, Cholesterol 113.9, Sodium 973.4, Carbohydrate 9, Fiber 0.2, Sugar 7, Protein 32.4

GRILLED CARIBBEAN CHICKEN (GUY FIERI)



Grilled Caribbean Chicken (Guy Fieri) image

Orange juice,lime zest, jalapenos and ginger brings those chicken breasts to life. This meld of flavor comes from Guy Fieri at the food network and posted for ZWT5.

Provided by BakinBaby

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon allspice
1/4 cup red onion (chopped)
1/2 cup green onion (chopped)
2 tablespoons olive oil
1/4 cup orange juice
1 tablespoon lime zest
2 tablespoons soy sauce
2 tablespoons thyme (fresh)
2 tablespoons jalapenos (seeded and diced)
2 teaspoons ginger (minced)
1 garlic clove (minced)
salt and pepper
4 chicken breasts (bone in)
2 limes

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.

OVEN GLAZED CARIBBEAN CHICKEN



Oven Glazed Caribbean Chicken image

A little work but you'll be rewarded with every bite you take of this succulent chicken, highly seasoned and glazed with rum and coffee.

Provided by looneytunesfan

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup dark brown sugar, packed
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules
1/8 teaspoon ground allspice
4 boneless skinless chicken breast halves
2 large garlic cloves, crushed
1 teaspoon olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper

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.

Nutrition Facts : Calories 267.2, Fat 5.6, SaturatedFat 2.4, Cholesterol 76.1, Sodium 479.6, Carbohydrate 22, Fiber 0.2, Sugar 19.5, Protein 27.7

MOJITO CHICKEN



Mojito Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

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



Grilled Caribbean Chicken Breasts image

Here is a recipe to get your creative juices flowing! Chicken breasts marinated in the flavors of the Caribbean isles: Citrus, garlic, herbs and a little hot sauce for spice! This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes. Preparation time: 10 minutes.

Provided by Robyn Webb

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

¼ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon minced fresh ginger root
2 cloves garlic, minced
¼ teaspoon hot pepper sauce
½ teaspoon chopped fresh oregano
1 ½ skinless, boneless 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.

Nutrition Facts : Calories 59.8 calories, Carbohydrate 1.8 g, Cholesterol 17.1 mg, Fat 2.7 g, Fiber 0.1 g, Protein 7 g, SaturatedFat 0.4 g, Sodium 24.7 mg, Sugar 0.9 g

FIERI'D CHICKEN SALTIMBOCCA



Fieri'd Chicken Saltimbocca image

Provided by Guy Fieri

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
8 fresh sage leaves and stems
4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup canola oil
4 thin slices prosciutto
4 ounces thinly sliced provolone
1/2 cup dry white wine
1 cup low-sodium chicken broth
6 tablespoons cold unsalted butter, cut into small cubes
2 tablespoons chopped Italian parsley

Steps:

  • Begin by turning the oven to 350 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sage leaves with stems and let simmer until the sage has crisped and the oil has infused with the sage flavoring, about 2 minutes. Remove the sage and reserve the oil in the skillet.
  • If you have thick chicken breasts, butterfly them in half. Place the chicken between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound out until an even 1/2-inch-thick. Remove from the plastic and sprinkle each chicken breast with the salt and pepper on both sides. Then dredge in the flour and dust off the excess.
  • Add the canola oil to the same skillet over medium-high heat with the sage infused olive oil. Working in batches, add the chicken breasts to the skillet, searing on both sides. After 2 to 3 minutes, turn the chicken breasts and brown the other side for 2 minutes. Chop the sage that was crisping with the olive oil and sprinkle on the chicken breasts. Place a single slice of prosciutto on top of each chicken breast and press it down firmly so it sticks. Then add the provolone slices on top. Place in the oven for 5 minutes to melt the cheese. Remove from the oven and set aside.
  • Deglaze the pan with the white wine and cook over high heat until reduced slightly. Add the chicken broth and simmer until reduced by half. Remove the pan from the heat and add the cold butter cubes. Swirl until the butter has melted completely and the sauce has a sheen to it. Pour the sauce over the chicken and garnish with the parsley.

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