Island Chicken Packet Recipes

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ISLAND CHICKEN PACKET



Island Chicken Packet image

We often buy Hawaiian chicken grillers at the local grocer store. These are a lot better, and cheaper too. A dash of cinnamon spices it up a bit. You can throw these on the grill also.

Provided by Miss Erin C.

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

2 chicken breasts
1/2 small red onion, cut into chunks
1/2 cup pineapple
4 tablespoons teriyaki sauce
1 teaspoon sesame oil

Steps:

  • Combine ingredients in a bowl.
  • You can marinate the ingredients for an hour, or you can skip that and go right to making the packet.
  • Add ingredients to a large sheet of heavy foil.
  • Bring the long sides together and fold down, 2-3 times.
  • Roll the ends in, at least 2 folds each.
  • Place packet seam side up on a baking sheet.
  • Bake for 20 minutes in a 425°F oven.
  • To serve, unroll one end of the packet and pour out or open the top and spoon out.
  • Serve with rice.

KAT'S ISLAND CHICKEN



Kat's Island Chicken image

If you've ever been to the Bahamas you'll love this dish.... It takes you back there. It's EASY, filling, well balanced, and good for a larger family or small gathering.

Provided by KRAZYKAT82

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h

Yield 8

Number Of Ingredients 10

8 skinless, boneless chicken breast halves
paprika to taste
seasoned salt to taste
ground black pepper to taste
1 fresh pineapple - peeled, cored and cubed
1 orange, sliced
1 lemon, sliced
1 red bell pepper, diced
3 (6.8 ounce) packages Spanish-style rice mix
2 (11 ounce) cans black bean soup, undiluted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish.
  • Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving.
  • Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear.
  • While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.

Nutrition Facts : Calories 477.9 calories, Carbohydrate 75.8 g, Cholesterol 67.2 mg, Fat 4.6 g, Fiber 7.6 g, Protein 35.2 g, SaturatedFat 1.1 g, Sodium 2129.6 mg, Sugar 12.2 g

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.

THOUSAND ISLAND CHICKEN



THOUSAND ISLAND CHICKEN image

I wanted to try something new for my Sunday dinner and I came across this recipe and I had all the items at home and it came out perfectly. I have some very picky eaters in the house but they appreciated it very much so I got a lot of praises for it.

Provided by Maureen Wilson

Categories     Chicken

Time 1h45m

Number Of Ingredients 4

1 bottle thousand island dressing
1 pkg onion soup mix
1 jar(s) apricot preserves
2 lb chicken tenders/ chicken pieces

Steps:

  • 1. Mix Thousand Island dressing, onion soup mix and apricot preserve in a large bowl mixing well.
  • 2. Add chicken to mixture and marinade for an hour or more. This can be done overnight.
  • 3. Preheat oven to 375 degrees and bake for 45 minutes or until well done. Note: A lowfat salad dressing may be substituted and it taste just as good.

ISLAND CHICKEN



Island Chicken image

This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.

Provided by LifeIsGood

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light low sodium soy sauce
1 tablespoon light brown sugar, unpacked
1 cup pineapple juice
1/2 tablespoon fresh ginger, grated
1 garlic clove, minced
1/4 cup honey
1 1/2 teaspoons orange zest, chopped
1 (3 lb) whole chickens
salt and black pepper, to taste
2 tablespoons shredded unsweetened coconut

Steps:

  • Preheat your oven to 400 degrees F.
  • Glaze:.
  • In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
  • Chicken:.
  • Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
  • Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
  • Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
  • Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

Nutrition Facts : Calories 637.9, Fat 39.4, SaturatedFat 13.9, Cholesterol 160.4, Sodium 422, Carbohydrate 31.8, Fiber 1.5, Sugar 27.6, Protein 38.9

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