Belize Bbq Chicken Recipes

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BELIZE BBQ CHICKEN



Belize BBQ Chicken image

Make and share this Belize BBQ Chicken recipe from Food.com.

Provided by Recipe Junkie

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup chili sauce
2/3 cup chicken stock
1 lemon, juice of
1 lime, juice of
1/3 cup brown sugar
3 tablespoons soy sauce
1 garlic clove
2 jalapenos or 1 habanero pepper, minced
2 tablespoons coarse-ground mustard
1 tablespoon Worcestershire sauce
1 chipotle chile, minced
2 oranges, zest of
1 (3 lb) broiler-fryer chickens
sea salt
fresh ground black pepper

Steps:

  • Place all ingredients except the chicken, salt and pepper into a stock kettle and simmer for 20 minutes.
  • Let cool.
  • Cut the backbone out of the chicken, then butterfly.
  • Lightly season with sea salt and freshly ground pepper.
  • Apply sauce to both sides of chicken lavishly and cook slowly at 275 for 1 and 1/2 hours.
  • Raise heat to 400 for 15 minutes and serve immediately with natural juices.

Nutrition Facts : Calories 914.7, Fat 55.1, SaturatedFat 15.6, Cholesterol 259.9, Sodium 1399.3, Carbohydrate 32.9, Fiber 2.6, Sugar 21.4, Protein 69.5

STEW CHICKEN (BELIZE)



Stew Chicken (Belize) image

I used this recipe for week 27 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Belize is my 27th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

Provided by GiddyUpGo

Categories     Whole Chicken

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 whole chicken, cut up
2 tablespoons white vinegar
2 tablespoons achiote paste (called red recado in Belize)
1 onion
1 green bell pepper
5 garlic cloves
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 tablespoons cumin
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 -2 tablespoon coconut oil
1 -2 teaspoon sugar
water, to cover
1 bay leaf

Steps:

  • Mix the achiote paste with the vinegar and rub it all over the chicken pieces.
  • Put the pieces in a large bowl and add the Worchestershire, cumin, thyme, oregano and black pepper.
  • Chop the onion, pepper and garlic and set aside.
  • Melt the coconut oil in a large saucepan. When it has melted completely, add the sugar and swirl to distribute.
  • Remove the chicken from the bowl, reserving the marinade, and brown both sides in the oil and sugar mixture.
  • Add the onions, peppers and garlic. Saute until the onions are translucent.
  • Add the reserved marinade to the pot and then add enough water to "almost cover" the chicken. Let simmer for 40 minutes to an hour, until the chicken is tender and the juices run clear. Adjust the seasonings if necessary.

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