Chicken With Papaya Bbq Sauce Recipes

GRILLED CHICKEN WITH PAPAYA BBQ SAUCE

Steps:

• PAPAYA CHICKEN MARINADE:.
• In a bowl, combine all ingredients for the marinade (except chicken).
• Add chicken and immerse in marinade.
• Set aside to marinate for a minimum of 1 hour up to 24 hours.
• Prepare Papaya BBQ Sauce.
• PAPAYA BBQ SAUCE:.
• Heat oil in a pot over medium heat and add onion. Cook and stir until translucent ensuring onion does not brown.
• Add sugar, scotch bonnet, zest of limes and lemon. Allow sugar to dissolve.
• Add water, juice from lemon, limes and vinegar.
• Bring to a boil.
• Add papaya and season with salt.
• Bring to a boil again and allow to simmer for 15 minutes.
• Using a blender, puree sauce until smooth.
• TO GRILL CHICKEN:.
• Heat and oil grill.
• Remove chicken from marinade and place on grill.
• Baste each breast with 2 tablespoons of Papaya BBQ Sauce, continue basting occasionally until chicken is cooked through.
• Garnish with chopped Spiced Cashews and cilantro leaves.
• SPICED CASHEW NUTS:.
• In a small frying pan, melt butter over medium heat.
• Add cashews until golden brown. Remove from heat, add paprika and salt.
• Use half of Spiced Cashew Nuts and chop for chicken and reserve the remainder whole to add to a salad.

MY MOTHER'S CHICKEN WITH BARBEQUE SAUCE

Steps:

• Prepare the barbeque sauce:
• In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
• Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
• Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run "clear" and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
• Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
• Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side.

PAPAYA CHICKEN

Steps:

• Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis.