Pirate Chicken Recipes

TROPICAL ISLAND CHICKEN

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.

PIRATE CHICKEN.. ARRRR!

Steps:

• 1) Start your rice cooking using the absorption method, using the chicken broth in place of plain water.
• 2) Slice a pocket into the chicken breasts and stuff them with peaches.
• 3) Mix the rum, ginger, peach liquid & honey into a small saucepan and heat over a low flame. Stir until it has reached an even consistency. Pour a little of it into another bowl for dipping. Set the rest aside for now.
• 4) Dip the stuffed breasts into the sauce set aside for dipping. Get an even coating.
• 5) Roll the breasts in the coconut and then set aside.
• 6) Heat the coconut oil in a large frypan and then add the chicken breasts. Cook until the chicken is done (check with meat thermometer if required).
• 7) Warm up the sauce if required.
• 8) Serve with the chicken on the rice and then the sauce over the top. Add a sprinkle of green onions to serve.
• 9) Think about where the rum has gone while enjoying your plunder.

GUAVA CHICKEN

Steps:

• Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
• Add chicken and seal bag.
• Rub bag to evenly coat chicken pieces.
• Refrigerate overnight, turning bag once or twice.
• Keep refrigerated until prepared.
• Grill or broil chicken until done.
• Marinade is very sticky so line broiler pan with foil for easier cleanup.
• Recipe can be halved but you can still use the whole can of guava nectar.