Island Broiled Chicken Recipe 455

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ISLAND BROILED CHICKEN



Island Broiled Chicken image

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

Provided by Tendoy5

Categories     Chicken Breast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 cut up chicken breasts, parboiled
1 cup salad oil
1/3 cup lemon juice
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon oregano
1 teaspoon msg
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Make marinade, pour over chicken.
  • Refridgerate overnight, turning ocasionally.
  • Cook OUTSIDE!

Nutrition Facts : Calories 741.6, Fat 67.4, SaturatedFat 11.3, Cholesterol 92.8, Sodium 1137.6, Carbohydrate 2.9, Fiber 0.3, Sugar 0.7, Protein 31.8

ISLAND BROILED CHICKEN RECIPE - (4.5/5)



Island Broiled Chicken Recipe - (4.5/5) image

Provided by á-49059

Number Of Ingredients 8

1/2 C. Vegetable oil
3 T. Lemon Juice
1 1/2 T. Soy sauce
1 Small garlic clove minced
1/2 tsp. oregano
1/4 tsp salt
1/8 tsp pepper
2 lbs chicken

Steps:

  • Mix all but chicken in plastic bag Add chicken and marinate 4-5 hours Dump marinade and chicken in baking dish and broil 10-15 minutes or until lightly browned. Occasionally brush with sauce Turn and broil 10-15 minutes or until cooked through and lightly browned Better when Marinaded but can be cooked right away if your in a hurry

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.

ISLAND BAKED CHICKEN



Island Baked Chicken image

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

Provided by cococaity

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

6 boneless skinless chicken breasts
3 tablespoons lemon juice
1 1/2 tablespoons soy sauce
1 clove garlic, minced (1/8 tsp garlic powder)
1/2 teaspoon ground oregano
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all sauce ingredients.
  • Pour over chicken breasts.
  • You can marinate in refrigerator for 4 hours.
  • Bake covered at 375 degrees for 1 hour.
  • Or broil 5-7 inches from heat for 25 minutes.

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.

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.

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