Sprinkle salt and pepper over washed and dried chicken. Set aside.
In a small bowl, make Caribbean paste by mixing together sugar, 2 tablespoons of the rum, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic powder and hot pepper sauce; set aside. Place the chicken, skin side up, in a large shallow baking pan. Rub Caribbean paste evenly over the chicken. Bake in a 400\u00b0 oven for 45 minutes or until the chicken is fork-tender.
Place chicken breast in large zip lock baggie and add jerk marinade. Allow to sit for at least 1 hour -- overnight even better! Taking 2 sheets of foil per person -- spray foil -- add chicken, and divide remaining ingredients between each of the four packets. Add 1/4 cup of marinade to each packet and splash of pickapeppa if using Cook on the grill on low heat for 30 minutes -- or until juices are clear.
Pat chicken dry.
In small bowl,
Mix all ingredients together. Place chicken in zip loc bag and pour mix over the top. Mix it around good so chicken is coated. Then refrigerate for several hours. Grill or bake for 40 minutes on 350. We cut the chicken into smaller pieces instead of leaving the chicken breast whole when we put in the zip loc bag. We also typically cut up and put on salad.
t room temperature.
For Chicken -- in a bowl place 1
Remove excess fat from chicken pieces.
Make small slits
Place chicken pieces in large plastic food storage bag. Combine teriyaki sauce, lemon peel, lemon juice, Tabasco sauce and cinnamon.
Pour over chicken.
Press air out of bag; close top securely.
Turn bag over several times to coat chicken well. Refrigerate overnight, turning bag over occasionally.
Remove chicken and broil or grill 5 to 7 inches from heat source for 40 minutes or until chicken is tender.
Turn occasionally during cooking.
n each chicken breast. Trim prosciutto
Preheat oven to 350\u00b0.
Trim loose skin from chicken thighs. Peel and mash bananas with a fork, adding coconut cream, chili powder, lime juice, zest, salt and pepper.
In a frying pan, heat oil and fry onion and pepper until soft. Add chicken, skin side down and fry until golden.
Arrange chicken and vegetables in a baking dish, then add rum to frying pan and stir to combine juices and any sediment. Pour liquid over thighs then add banana and coconut sauce. Cover with foil and bake for 75 minutes. Remove foil the last 30 minutes.
Sprinkle chicken with salt and pepper, brown
br>Set aside.
Rub chicken breasts with garlic.
Dredge
Rinse chicken, pat dry with paper towels.
epper to taste.
Put chicken pieces in to a bowl
lates.
Rub garlic on chicken.
Sprinkle with flour.
Heat oil in a large skillet over medium heat. Stir in peppers and onion. Cook 5-6 minutes stirring frequently until softened. Stir in chicken, lime juice and jerk seasoning until combined. In a small bowl stir together the cream cheese and pineapple preserves until combined. Spead cream cheese mixture on the inside of both halves of the sandwich thin roll. Place greens and avacado on bottom half, then add chicken-pepper mixture and toll with sandwich thin top.
epper sauce.
Add the chicken, tossing to coat well.
Cut up the chicken, trim the fat and skin.
Wash the chicken with the lemon juice and drain.
Combine the chicken parts with the onions, garlic, poultry seasoning, salt, and pepper in a bowl and marinate for 2 hours.
Heat a stew pot on medium heat and then add the oil and curry powder.
Once the curry has darkened (do not burn), add the chicken and onions and brown chicken on all sides.
Add the water then cover and simmer for 10 minutes.
Add the potatoes.
Cover and simmer for about 30 to 40 minutes.
Serve over hot rice.
Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165\u00b0F), turning occasionally. Serve with rice.
KRAFT KITCHEN'S TIPS:
NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.
nd discard excess fat from chicken.
Mix seasonings in small
Heat oven to 450\u00b0F.
Rinse chicken pieces and pat dry.
Place chicken pieces on broiler pan.
Broil 4-5 inches from heat for approximately 20 minutes.
Meanwhile, stir remaining ingredients together .
Brush chicken with mixture on both sides.
Broil for another 5 - 15 minutes, until no longer pink.
Brush with mixture often during last 5 minutes of cooking.
Note: Watch carefully after brushing mixture on chicken!