Best Island Chicken Recipes

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TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

The marinade makes a savory statement in this all-time-favorite chicken recipe that I served at our son's pirate-themed birthday party. It smelled so good on the grill that guests could hardly wait to try a piece! -Sharon Hanson, Franklin, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium soy sauce
1/3 cup canola oil
1/4 cup water
2 tablespoons dried minced onion
2 tablespoons sesame seeds
1 tablespoon sugar
4 garlic cloves, minced
1 teaspoon ground ginger
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 broiler/fryer chickens (3 to 4 pounds each), quartered

Steps:

  • In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight., Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

Nutrition Facts : Calories 296 calories, Fat 21g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 1199mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 23g protein.

GREEK ISLAND CHICKEN SHISH KEBABS



Greek Island Chicken Shish Kebabs image

This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.

Provided by Dolce Cuoco

Categories     World Cuisine Recipes     European     Greek

Time 2h30m

Yield 6

Number Of Ingredients 15

¼ cup olive oil
¼ cup lemon juice
¼ cup white vinegar
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces
6 wooden skewers
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
12 cherry tomatoes
12 fresh mushrooms

Steps:

  • Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
  • Soak wooden skewers in water for about 30 minutes before use.
  • Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  • Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g

ISLAND CHICKEN



Island Chicken image

This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.

Provided by LifeIsGood

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light low sodium soy sauce
1 tablespoon light brown sugar, unpacked
1 cup pineapple juice
1/2 tablespoon fresh ginger, grated
1 garlic clove, minced
1/4 cup honey
1 1/2 teaspoons orange zest, chopped
1 (3 lb) whole chickens
salt and black pepper, to taste
2 tablespoons shredded unsweetened coconut

Steps:

  • Preheat your oven to 400 degrees F.
  • Glaze:.
  • In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
  • Chicken:.
  • Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
  • Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
  • Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
  • Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9

ISLAND CHICKEN WITH FRUIT SALSA



Island Chicken with Fruit Salsa image

A truly 'fruiticious' and spicy chicken dish, wonderful for summer deck parties or island dreaming in December! Grill for best results!

Provided by Terry Coonan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 3h45m

Yield 8

Number Of Ingredients 9

2 (15 ounce) cans pineapple tidbits, drained with juice reserved
2 mangos - peeled, seeded and diced
2 green chile peppers, diced
⅓ cup chopped fresh cilantro
½ cup freshly squeezed lime juice and pulp
½ cup fresh orange juice
¼ cup dark rum
½ clove garlic, minced
8 skinless, boneless chicken breasts

Steps:

  • In a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, rum, and garlic. Let stand for one hour before adding chicken.
  • Strain the juice from the salsa to use for the marinade. Set aside enough salsa without the juice to use for topping the chicken. Marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. Top with reserved salsa to serve.

Nutrition Facts : Calories 260.9 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.1 g, Fiber 2.1 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 62.8 mg, Sugar 25.2 g

ISLAND CHICKEN



Island Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 6

4 (6-ounce) boneless, skinless chicken breasts
2 teaspoons extra-virgin olive oil
2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
Salt
1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
1 tablespoon brown sugar

Steps:

  • Preheat grill or cast iron grill pan to medium-high heat.
  • Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
  • Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
  • In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
  • Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
  • Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
  • Serve chicken breasts with pineapple slices and warm sauce.
  • NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

ASIAN ISLAND GRILLED CHICKEN SALAD



Asian Island Grilled Chicken Salad image

Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole

Time 25m

Yield 3

Number Of Ingredients 8

¼ cup DOLE® Pineapple Juice
1 tablespoon soy sauce
1 teaspoon packed brown sugar
1 clove garlic, finely chopped
2 (8 ounce) boneless, skinless chicken breasts
1 (10.7 ounce) package DOLE Asian Island Crunch™ Salad Kit
1 cup red bell pepper, thinly sliced
¼ cup DOLE Red Onion, thinly sliced

Steps:

  • Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
  • Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  • Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
  • Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  • Arrange salad on plates; top with bell pepper, onion, and chicken.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 23.6 g, Cholesterol 91.2 mg, Fat 10.9 g, Fiber 4.4 g, Protein 34.5 g, SaturatedFat 2.1 g, Sodium 613.7 mg, Sugar 5.9 g

BIG RAY'S TROPICAL ISLAND CHICKEN



Big Ray's Tropical Island Chicken image

Watch the grilling time so these won't get too well done.

Provided by bfr610

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 8

Number Of Ingredients 7

2 limes, juiced
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
½ teaspoon ground cumin
8 chicken thighs

Steps:

  • Stir lime juice, honey, soy sauce, olive oil, garlic, and cumin together in a bowl; pour into a resealable plastic bag, add chicken, coat chicken with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the marinade and shake to remove excess moisture. Discard remaining marinade.
  • Cook the chicken thighs until no longer pink at the bone and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 182.6 calories, Carbohydrate 3.3 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 16 g, SaturatedFat 3 g, Sodium 166.2 mg, Sugar 2.4 g

ISLAND CHICKEN WITH PINEAPPLE SALSA



Island Chicken with Pineapple Salsa image

Make and share this Island Chicken with Pineapple Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces unsweetened pineapple, crushed (with juice)
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
2 cloves garlic, minced
1/4 teaspoon red pepper flakes, crushed
4 chicken breast halves, skinned and boned (6 ounces each)
1/2 cup onion, diced
1/4 cup brown sugar, packed
2 tablespoons lime juice
1 teaspoon jalapeno pepper, minced (wear plastic gloves when handling)
1 teaspoon fresh cilantro, minced

Steps:

  • Strain the pineapple; reserve the juice. Place the pineapple in a medium bowl. Cover and refrigerate.
  • Place the pineapple juice in a shallow nonmetal dish.
  • Add the soy sauce, honey, garlic, and red-pepper flakes. Mix well.
  • Add the chicken and turn to coat all sides. Cover and refrigerate for at least 4 hours or up to 24 hours, turning occasionally.
  • Preheat the grill or broiler. Coat the grill rack or broiler pan with no-stick spray.
  • Remove the pineapple from the refrigerator. Add the onions, brown sugar, lime juice, jalapeno peppers, and cilantro. Mix well. Let stand at room temperature.
  • Remove the chicken from the marinade; reserve the marinade. Grill or broil 4" from the heat for 5 minutes.
  • Turn and cook for 5 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 breast.
  • Transfer the marinade to a small saucepan. Bring to boil over medium-high heat. Cook for 5 minutes, or until reduced by half.
  • Pour over the chicken.
  • Top with the salsa.
  • To freeze, pack the cooled cooked chicken and sauce in a freezer-quality plastic container.
  • Pack the salsa in a separate freezer-quality plastic container.
  • To use, thaw both overnight in the refrigerator, Cover the chicken and microwave on high power for, 3 minutes.

ISLAND CHICKEN WITH PEACH MANGO SALSA



ISLAND CHICKEN WITH PEACH MANGO SALSA image

Categories     Chicken

Number Of Ingredients 16

Chicken...boneless/skinless
Mojo Marinade
Island Spices
Cumin
Salt
Pepper
Salsa:
2 cloves garlic Minced
1 medium tomato diced small
1 Anaheim Pepper finely chopped
1 red onion chopped small
1 cup cilantro de-stemmed/ chopped
1 mango peeled/diced
2 peaches diced
Rice:
Rice + can of black beans

Steps:

  • marinate Chicken in mojo for atleast 1 hour (preferably all day) rub island spice, and cumin onto chicken with a little salt/pepper to taste. grill. While it's grilling combine salsa ingredients. Serve Chicken over rice with a spoonful of the salsa on top. Salsa + tortilla chips make a good additional side

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING



Lemon Herb Chicken Burgers with Thousand Island Dressing image

There's really no other word for these burgers except: YUM. The flavoring and the satisfaction of a meal you can wrap your hands around is unmatched.

Provided by Alejandro Junger, M.D.

Categories     Sandwich     Chicken     Kid-Friendly     Wheat/Gluten-Free     Cashew     Spring     Summer     Pan-Fry     Sandwich Theory     Small Plates

Yield Serves 4

Number Of Ingredients 21

1 pound pasture-raised, skinless, boneless chicken breast, cut into large chunks (or you can use ground pasture-raised chicken or turkey)
1 medium onion, diced
1 garlic clove, minced
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
Zest and juice of 1 lemon
Sea salt to taste
2 tablespoons coconut oil
4 gluten-free buns, such as Sami's Bakery buns
1 handful mâche lettuce, baby spinach, or arugula
For the Thousand Island Dressing:
1 1/2 cups (about 4) quartered plum tomatoes
1/2 cup raw macadamia nuts or cashews
2 garlic cloves
1/8 cup lemon juice
1/8 cup extra-virgin olive oil
1 teaspoon sea salt
2 dill pickles, minced
For the Garnish:
2 tablespoons coconut oil
1 large red onion, sliced into thin rounds

Steps:

  • First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
  • To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
  • For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
  • In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
  • When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

ISLAND JERK CHICKEN



Island Jerk Chicken image

"My husband is crazy about hot sauce and I'm not," writes Lynn Davis of St. Louis Park, Minnesota. "But to my surprise, I absolutely loved this chicken!"

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup water
4 green onions, chopped
2 tablespoons canola oil
1 tablespoon hot pepper sauce
4 teaspoons ground allspice
3 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 437mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

GREEK ISLAND CHICKEN WITH MARINATED ARTICHOKES



Greek Island Chicken With Marinated Artichokes image

A tasty chicken dish - with a flavoursome blend of herbs, spices, vegetables and honey - which is nonetheless still reasonably low both in calories and in fat. Adapted from Paige Morehouse's recipe which appears in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Because the recipe contains several vegetables, it really is a stand-alone dish. When I've made it, I've added a bit more garlic (personal preference). The original recipe had 2 cloves of garlic; and I've included more like 8 ounces of mushrooms (again, personal preference). The original recipe had 3 ounces of mushrooms. I've always used kalamata olives when making this dish.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
4 boneless chicken breasts, skinned
1 onion, chopped
4 garlic cloves, finely chopped
8 ounces mushrooms
1 cup white wine
8 ounces bottled marinated artichoke hearts
1 ounce sun-dried tomato, dry-packed coarsely chopped
1 1/2 ounces Greek olives, pitted, halved
1 teaspoon lemon-pepper seasoning
1 teaspoon honey
1/4 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon cinnamon
2 1/2 ounces feta cheese, crumbled
4 lemon wedges or 4 lemon slices

Steps:

  • Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate.
  • Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened.
  • Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced.
  • Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken.
  • Reduce the heat to low, cover and cook for 15 minutes.
  • Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70ºC/169ºF and the juices run clear.
  • Sprinkle with the cheese and serve over rice with the lemon wedges.

TROPICAL ISLAND CHICKEN



Tropical Island Chicken image

Make and share this Tropical Island Chicken recipe from Food.com.

Provided by looneytunesfan

Categories     Chicken Thigh & Leg

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 lbs bone in chicken thighs or 4 lbs chicken legs
1 teaspoon ginger
1 teaspoon paprika
1 tablespoon onion powder
2 tablespoons garlic salt
2 tablespoons Worcestershire sauce
1 cup ketchup
1/4 cup soy sauce
1 (20 ounce) can crushed pineapple in juice
1/4 cup brown sugar

Steps:

  • Preheat oven to 400*. Spray a 9x13 inch baking dish with cooking spray. Arrange chicken pieces on prepared baking dish.
  • In a small bowl, mix together ginger, paprika, onion powder and garlic salt. Add the Worcestershire sauce and mix well. Divide this mixture and brush half over the chicken pieces. Bake for 15 minutes. Turn chicken pieces and baste with remaining half of Worcestershire sauce mixture; bake for an additional 15 minutes.
  • In a medium bowl, combine ketchup, soy sauce, pineapple and brown sugar. Carefully spoon the pineapple mixture over baked chicken. Bake an additional 30 minutes. Serve hot.

SANIBEL ISLAND CHICKEN



Sanibel Island Chicken image

I found this recipe in Southern Living years ago and have made it often. It's especially good when people come for dinner: quick, easy, great flavor and looks nice on a serving platter. The original recipe calls for a jar of marinated artichoke hearts, drained, but I prefer a can of plain artichoke hearts. The recipe only serves two, be sure to double or triple as needed.

Provided by LonghornMama

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

1 (5 ounce) package saffron rice mix (such as Mahatma saffron yellow rice)
2 boneless skinless chicken breast halves
2 tablespoons flour
1 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter
1 (14 ounce) can artichoke hearts, drained, quartered
1/4 cup dry white wine
1/2 cup whipping cream

Steps:

  • Cook rice according to package directions; keep warm.
  • Flatten chicken breasts slightly using a meat mallet.
  • Combine flour, curry powder, paprika and salt; dredge chicken in flour mixture.
  • Melt butter in large skillet over medium heat; add chicken and cook 5 minutes each side.
  • Remove chicken and keep warm.
  • Wipe skillet with paper towels.
  • Add artichoke hearts, wine and whipping cream to skillet; cook, stirring often 3 to 5 minutes or until thickened.
  • Serve chicken over rice.
  • Spoon sauce over top.

ISLAND BARBECUE CHICKEN



Island Barbecue Chicken image

If you like marinated teriyaki barbecue, you'll love this. Chicken thighs are marinated in a mixture of garlic, ginger, soy sauce and brown sugar. Goes well with macaroni or potato salad.

Provided by FIA_1

Categories     Meat and Poultry Recipes     Chicken

Time 1h30m

Yield 15

Number Of Ingredients 5

2 cloves garlic, minced
½ cup chopped fresh ginger root
6 cups soy sauce
1 cup brown sugar
10 pounds boneless chicken thighs

Steps:

  • Place chicken in a container large enough to hold it all. In a separate medium bowl, combine the garlic, ginger, soy sauce and brown sugar. Mix well and pour over the chicken. Seal container and let marinate in the refrigerator overnight.
  • Preheat an outdoor grill for medium to low heat and lightly oil grate.
  • Grill chicken over medium to low heat for 1 hour, turning halfway through cooking time. Chicken is done when it's juices run clear.

Nutrition Facts : Calories 751.6 calories, Carbohydrate 22.8 g, Cholesterol 254.2 mg, Fat 46.2 g, Fiber 0.9 g, Protein 58.8 g, SaturatedFat 13.1 g, Sodium 6006.9 mg, Sugar 16 g

GREEK ISLAND CHICKEN



Greek Island Chicken image

This recipe is an internet find, though I've forgotten where. Its quick to put together, and served over rice, coucous or orzo makes an entire meal. I'm not sure how authentically Greek it is, but we like the flavor combinations: the sweetness of the cinnamon and the honey balanced by the acidity of the wine and lemon. Make sure to use a drinkable wine for best results.

Provided by FlemishMinx

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

2 boneless skinless chicken breasts
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, cut in strips
3/4 ounce sun-dried tomato (not oil-packed)
1 1/2 cups dry white wine
1/3 cup pitted black olives, sliced
1 lemon, sliced and pips removed
1 1/2 teaspoons cinnamon
1 teaspoon honey
salt and pepper
chopped parsley, to garnish

Steps:

  • Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes.
  • Remove from skillet, and set aside.
  • Add onion and red pepper to skillet and saute for one minute.
  • Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp.
  • Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley.
  • Mix well.
  • Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices.
  • Lay the lemon slices on top of the other vegetables around the skillet.
  • Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices.
  • Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced.
  • If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire.
  • Spoon sauce and vegetables over chicken, garnish with parsley and serve.

ISLAND CHICKEN WITH MANGO SLAW AND CURRY SAUCE



Island Chicken with Mango Slaw and Curry Sauce image

You can turn a boring chicken into an extra ordinary chicken with this easy-to-make dish. The flavors blend together perfectly and it makes a pretty presentation. -Evelyn Cleare, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/4 cup orange juice
3 tablespoons canola oil, divided
2 teaspoons Caribbean jerk seasoning
1 teaspoon garlic powder
4 boneless skinless chicken breast halves (5 ounces each)
SAUCE:
1/3 cup plain yogurt
2 tablespoons plus 2 teaspoons orange marmalade
3/4 teaspoon curry powder
SLAW:
1 medium mango, peeled, cut into thin strips
2 cups fresh baby spinach, cut into strips
1 large sweet red pepper, cut into thin strips
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a large bowl or dish, combine the orange juice, 2 tablespoons oil, jerk seasoning and garlic powder. Flatten chicken breasts to 1/2-in. thickness; add to marinade. Turn to coat; refrigerate for 2 hours. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving., Drain chicken and discard marinade. In a large skillet, cook chicken in remaining oil for 5-6 minutes on each side or until no longer pink., Meanwhile, in a large bowl, combine the mango, spinach and red pepper. In a small bowl, whisk the remaining slaw ingredients until blended. Drizzle over mango mixture; toss to coat. Serve with chicken and sauce.

Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 81mg cholesterol, Sodium 205mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE



Island Mojito Chicken and Rice With Salsa Tropicale image

Delicious mojito chicken surrounded by an ocean of tasty rice and topped with a fresh salsa. This is a long recipe with lots of ingredients but it makes an entire meal that will please both company and family. I hope you enjoy this creation I made for RSC8.

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 33

2 -2 1/2 lbs chicken breasts (4)
1/2 cup rum
1/2 cup mint, chopped
1/2 cup fresh lime juice
1 tablespoon lime zest (optional)
1/4 cup sugar
1 jalapeno pepper, seeded and minced
1 teaspoon cayenne
2 garlic cloves, minced
1/2 cup onion, diced
2 tablespoons cumin
1/2 teaspoon cinnamon
2 cups water
1 cup rice
1/4 cup green onion, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon cayenne or 1/2 hot pepper, minced
1 teaspoon olive oil
1 tomatoes, seeded and diced
1/2 bell pepper, diced, any color
1/2 ripe plantain, peeled and diced
1 chili pepper, seeded and diced
3 -4 green onions, chopped
1/4 cup cilantro, chopped
1 small orange, peeled and diced
1 lime, juice and zest of
1 teaspoon balsamic vinegar
1 pinch sugar
1 pinch salt
1 pinch pepper
cayenne, may be used for added heat

Steps:

  • Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
  • At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
  • Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
  • Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
  • Toss in remaining ingredients EXCEPT WATER and saute for one minute.
  • Add water, stir and cover tightly.
  • Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.
  • Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
  • In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
  • Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.
  • To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
  • Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

Nutrition Facts : Calories 790, Fat 23.7, SaturatedFat 6.5, Cholesterol 145.3, Sodium 785, Carbohydrate 74.8, Fiber 5.2, Sugar 22.1, Protein 53.6

ASIAN ISLAND GRILLED CHICKEN SALAD



Asian Island Grilled Chicken Salad image

Provided by Food Network

Time 25m

Yield 3-4 servings

Number Of Ingredients 8

1/4 cup DOLE® Pineapple Juice
1 tablespoon soy sauce
1 teaspoon packed brown sugar
1 clove garlic, finely chopped
2 (8 oz.) boneless, skinless chicken breasts
1 pkg. DOLE All Natural Asian Island Crunch™ Salad Kit
1 cup red bell pepper, thinly sliced
1/4 cup DOLE® Red Onion, thinly sliced

Steps:

  • Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
  • Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  • Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
  • Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  • Arrange salad on plates; top with bell pepper, onion, and chicken.

TREASURE ISLAND CHICKEN



Treasure Island Chicken image

A sweet and tangy chicken with sauce left over to use as a gravy. Love to serve this with rice and peas and cover the chicken and rice with the sauce before serving. Got this recipe from Mom.

Provided by Bow8651

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs chicken breasts, and legs
4 tablespoons butter
3 tablespoons flour
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 cups orange juice

Steps:

  • Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6.
  • Bake chicken at 350 degrees for 30 minutes.
  • After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened.
  • Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes.
  • Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.

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