Caribbean Chicken

"This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by kirahieisslavegirl photo by kirahieisslavegirl
photo by kirahieisslavegirl photo by kirahieisslavegirl
photo by justcallmetoni photo by justcallmetoni
photo by Julesong photo by Julesong
Ready In:
1hr 10mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
  • Seal.
  • Marinate in refrigerator overnight. Place oven rack in top position.
  • Heat oven to 500°F:

  • Drain chicken; discard marinade. Pat dry.
  • Arrange in roasting pan.
  • Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.

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Reviews

  1. Good chicken ... kind of like jerk .... good for a fast recipe .... but not a 5 star
     
  2. This is delicious! I doubled the amount of marinade ingredients and boiled it after removing the chicken, and stirred it into cooked white rice. The chicken was juicy and had just enough spice. I am going to try the marinade on a pork loin, too! And this summer, will grill the chicken. Thanks, MG!
     
  3. I prepared this dish using chicken thighs as a quick no fuss dish. Not sure how to rate this as I did enjoy it as a meal. The chicken was moist and tender, with the high heat and short cooking time sealing in the juices and marinade. The flavors were also good, a wee bit spicy with nice accents from the ginger and allspice. Next time, I would consider doubling up on the spices to make the flavors a little more assertive. A definite keeper.
     
  4. I made this for my husband because he loves spicy foods and jerk seasoning. We used chicken breasts and thighs. Instead of broiling or roasting, however, I sauteed the breasts - when they were about 3/4 done in the pan, I added about 1/3 cup of sherry to aid in the cooking/browning. When the breasts were firm, and I removed them from the pan, I added about another 1/4 cup of sherry to deglaze the pan. When it made a nifty sauce, I poured it over the breasts. Steingrim *really* liked the sauce, and said it was sort of like a "sherry pepper" flavor, which is popular in Caribbean cooking. The allspice made all the difference in this recipe, in my opinion - don't skip it! An *excellent* recipe, well worth 5 stars.
     
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RECIPE SUBMITTED BY

<p>I am one of the early members of Zaar joining in October 2001. It was instantly my favorite site even though there were only about 5000 recipes. Back then the original owners Troy and Gay ran the site and they had a lot of interaction with the members. I miss them. <br /> <br />Through the years it still remains to this day my favorite go to site and the one that I send all of my friends and family to when they need anything.</p> 8724616"
 
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