Grilled Caribbean Chicken Guy Fieri Recipes

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HULI HULI CHICKEN ON THE GRILL



Huli Huli Chicken on the Grill image

Provided by Guy Fieri

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 20

1/2 cup kosher salt
1/2 cup sugar
3 bay leaves
3 cloves garlic, peeled and smashed
3 cups ice
One 5- to 7-pound whole chicken
1 cup pineapple juice
1/2 cup ketchup
1/2 cup soy sauce
2 tablespoons sherry vinegar
1/2 cup light brown sugar
2 teaspoons ground ginger
2 tablespoons garlic powder
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon paprika
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 teaspoon ground cumin
Freshly cracked black pepper
1 lemon, juiced

Steps:

  • Begin by placing the whole chicken, breast-side down, on the preparation surface. Using kitchen shears, remove the backbone by cutting up from the tailbone to the neck on both sides. Open the bird, remove the breastbone and wishbone. Make small cuts on both sides below the thighs to tuck the wings under so you have a flattened "spatchcock" chicken.
  • To a small saucepan, add 1 cup water, the salt, sugar, bay leaves and garlic cloves. Bring to a simmer to dissolve the salt and sugar. Once at a simmer, turn off the heat and add the ice. Once the liquid is cool, place into a resealable bag over a bowl and add the chicken to the brine, making sure it is completely submersed. Allow to brine in the fridge for 1 hour.
  • In a small saucepot over medium-low heat, combine the pineapple juice, ketchup, soy sauce and sherry vinegar. Once the liquid simmers, whisk in the brown sugar and ginger. Continue to simmer until the liquid begins to thicken, about 5 minutes. Remove from the heat and let stand (or prepare ahead and refrigerate until ready for use). Once ready for use, reserve about a cup to serve.
  • Preheat a grill to medium heat.
  • Remove the chicken from the brine and pat dry. Thoroughly mix the garlic powder, salt, paprika, cayenne, onion powder, cumin and some black pepper together in a small bowl. Coat the chicken with the dry rub, making sure to sprinkle well inside the cavity. Lay the chicken flat on the preparation surface, making a neat, rectangular package with the thighs tucked next to the breasts and the wings inserted into the slits.
  • Secure the chicken in a medium rectangular wire-mesh grilling basket and set over an open grill flame. Char with the breast side down first, 7 to 8 minutes. Turn once and continue to grill, bone-side down for another 15 minutes.
  • Continue to turn as it cooks so it doesn't burn and it replicates the Huli Huli machine cooking process. Squeeze the lemon juice over the chicken as you turn it. Finish by alternating sides until the chicken is thoroughly browned, the skin is crispy and a digital instant-read thermometer tucked under the breast confirms the internal temperature is 165 degrees F. The total cook time will be 35 to 40 minutes. With a heat-resistant silicone pastry brush, glaze the chicken with the Huli Huli sauce the last 5 minutes. Remove from the basket and allow the chicken to rest for 6 to 8 minutes.
  • Carve the chicken into breasts, thighs and wings. Arrange on a large serving dish alongside the reserved Huli Huli sauce.

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.

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

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.

CHIPOTLE-MANGO BBQ CHICKEN



Chipotle-Mango BBQ Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h40m

Yield 2 to 4 servings

Number Of Ingredients 10

1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems andall)
2 tablespoons fresh lemon juice
2 tablespoons unseasoned rice wine vinegar
1 tablespoon canola oil, plus extra for grill
4 cloves garlic, peeled
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Steps:

  • Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.
  • Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.
  • Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.
  • Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.
  • Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

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

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 CHICKEN MOLE



Grilled Chicken Mole image

Provided by Guy Fieri

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 28

1 cup kosher salt
1 cup light brown sugar
3 cloves garlic, smashed
2 bay leaves
4 pounds bone-in chicken thighs and drumsticks (about 6 of each)
4 pounds bone-in chicken thighs and drumsticks (about 6 of each)
2 tablespoons ancho chile powder
2 tablespoons granulated garlic
2 tablespoons kosher salt
1 1/2 tablespoons ground cumin
1 tablespoon onion powder
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
2 teaspoons canola oil
1 yellow onion, diced
3 cloves garlic, minced
1 cup canned diced tomatoes
3 ounces bittersweet chocolate, chopped
2 tablespoons chopped toasted almonds
1 teaspoon ground cinnamon
1 teaspoon ground cumin
2 dried ancho chiles, rehydrated
2 canned chipotle peppers in adobo, with 1 tablespoon of the liquid
1 cup low-sodium chicken stock
1/2 cup currants
Chopped fresh cilantro, for garnish
Lime wedges, for garnish
Steamed white rice, for serving

Steps:

  • For the brine and chicken: In a medium saucepan, combine 1 cup water, the salt, sugar, garlic and bay leaves. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add 3 cups ice. Once the liquid is cool, pour into a freezer bag. Add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour.
  • For the dry rub: Combine the ancho chile powder, granulated garlic, salt, cumin, onion powder, cinnamon and black pepper together and toast in a dry pan until fragrant, 1 to 2 minutes.
  • Remove the chicken from the brine and pat dry. Sprinkle the chicken on all sides with the dry rub, massaging the spices into the meat and ensuring that all sides are completely coated. Return to the refrigerator and marinate for 1 hour.
  • For the mole sauce: In a medium saute pan over medium heat, add the canola oil and onions and cook until translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Stir in the tomatoes, chocolate, almonds, cinnamon, cumin, ancho chiles and chipotles with their liquid and simmer for 5 minutes. Transfer the mixture to a food processor, add in the chicken stock and puree until smooth. Add the currants and process again. Set half of the sauce aside for serving and reserve the other half for basting the chicken.
  • Preheat a grill to medium-high heat. Grill the chicken, turning occasionally, until the internal temperature reaches 165 degrees F, 10 to 15 minutes per side. Using a silicone pastry brush, baste with the mole sauce for the final 5 to 8 minutes of cooking time.
  • Garnish with cilantro and lime wedges. Serve with steamed white rice and extra mole sauce slathered over the top.

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