Caribbean Orange Chicken Recipes

CARIBBEAN-SPICED ROAST CHICKEN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
• Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
• Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

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.

CARIBBEAN CHICKEN

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

CARIBBEAN ORANGE CHICKEN

Steps:

• 1. Heat oil in large skillet over medium heat.
• 2. Take the 2 chicken thighs and pull them open and flat, this allows for even and faster cooking.
• 3. Sprinkle Adobo and chili powder to taste on both sides. I usually put most of the seasoning on the top side that would normally have skin, but I use skinless.
• 4. Turn heat up to medium high. Place chicken, top side down, in hot pan and brown on that side. Turn the chicken over and brown.
• 5. When other side is brown, reduce heat to medium, pour in half the orange juice and the 2 Tbsp. of coconut milk. Cover with a splatter guard and let cook till the juice thickens. (a couple of minutes)
• 6. Add half of the butter. Turn the chicken over and move it around to coat in the sauce for about a minute. Then turn upright again, and do the same.
• 7. Check that chicken is cooked through, and remove to serving plate. Juices should run clear, or chicken reaches temperature of 165°.
• 8. Turn heat up to medium high, add the rest of the orange juice and the remaining butter. Whisk or scrape up all the yummies off the bottom of the pan and let the sauce reduce to a thick liquid. Pour over the chicken and serve.

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN

Steps:

• Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
• Add your choice of pork, beef, chicken or fish.
• Marinate for at least two hours.
• Prepare in your preferred method of cooking.

CARIBBEAN CHICKEN

Steps:

• Heat skillet over medium heat. Toast peppercorns & allspice berries until aromatic, about 3 minutes. Remove and smash or grind.
• Coat pan with oil. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.
• Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Sauté until browned, about 4 minutes.
• Pour in broth, bring to a boil over high heat. Add orange zest/peel and dark rum. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.
• Uncover, stir and squeeze in lime juice. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
• Garnish with coconut and scallions.
• This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.
• Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.
• For extra zing at the table, Trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.