Wats the best way 2 make caribbean chicken?

Answer 1

hire a caribbean cook!

Answer 2

Caribbean Grilled Chicken

Ingredients ¾ cup vegetable oil
Juice of 3 limes
6 cloves garlic, chopped
1½ tsps ground black pepper
1 tsp Fiery Scotch Bonnet Hot Sauce
2 tsp oregano
1½ tbsp cilantro
3 pounds boneless chicken breast
Preparation
Combine the oil, juice, and seasonings.

Place the chicken in a glass or ceramic dish, pour the marinade over the chicken, and cover.

Marinate in the refrigerator for 2 to 3 hours.

Grill the breasts for about 12 minutes on each side.

Answer 3

HERE ARE SOME REAL CARIBBEAN RECIPES


GRILLED CARIBBEAN CHICKEN


1/4 cup freshly squeezed orange juice
1 teaspoons grated orange zest
1 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated ginger root
1 clove garlic, minced
1/4 teaspoon hot pepper sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon coarse kosher salt
1/4 teaspoon coarsely ground black pepper
4 chicken breasts halves (3-ounce each), boneless and skinless

In a large shallow bowl or a resealable plastic bag, combine orange juice, orange zest, lime juice, olive oil, ginger, garlic, hot pepper sauce, and oregano; add chicken. Cover and marinate in the refrigerator 3 hours or overnight.

When ready to cook, remove chicken from marinade. Sprinkle chicken with coarse salt and pepper. Place chicken on prepared grill and proceed as follows:

For Barbecue with Charcoal: When coals are ready, spread them around the edge of the firebox (24" round) and keep a squirt bottle near the fire to put out flames. Turn the chicken often and don't let it burn. Breasts take about 25 minutes or until a meat thermometer registers an internal temperature of 165°F (juices will run clear when cut with the tip of a knife). Do not close the lid on the barbecue.

For Gas Barbecue (since you cannot maintain a hot fire without closing lid): Place prepared chicken onto hot grill. Cover barbecue with lid, open any vents, and cook approximately 20 to 25 minutes or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning several times during barbecuing.


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Fajitas Tropical



1/3 cup Red Raspberry or Cranberry-Orange Fruit Salsa

1 lb chicken tenders

1 tbsp favorite cooking oil

Medium size skillet







Directions:

In a lightly oiled skillet, brown 1 lb. chicken tenders, and the last minute of cooking add 1/3 cup of Trés Tropical Red Raspberry or Cranberry Orange Fruit salsa.

Makes a great chicken fajita, or it can be served over rice with a selection of steamed vegetables. Serves two.

Enjoy!

Answer 4

4 boneless skinless chicken breast halves
1/4 cup fresh orange juice
1 teaspoon orange zest
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated gingerroot
1 scallion, finely chopped (green and white part)
2 garlic cloves, minced
1/4-1/2 teaspoon hot pepper sauce, to taste
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper


In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
Remove chicken from marinade and sprinkle with salt and pepper.
Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).

Answer 5

Caribbean Chicken


prefer using broths and juices for a less pungent, "candied" finish. Great served with rice & pigeon peas or other caribbean-themed rice and sweet & sour (not creamy) slaw.
2-3 servings
30 minutes
1 1/2 tablespoons oil
1 lb boneless chicken breasts, 1-inch cubes
1/4 teaspoon whole black peppercorns
1/4 teaspoon allspice berries
1 cup onions, 3/4-inch dice
2 garlic cloves, minced
2 tablespoons fresh gingerroot, peeled & minced
2 habanero peppers, seeded & minced
1 medium sweet potato, 3/4 inch cubes
1 medium red pepper, 3/4-inch dice
6 ounces chicken broth (preferrably unsalted)
1 orange, zest of
1 lime, juice of
1/4 teaspoon ground habanero chile pepper (optional)
3 tablespoons dark rum
6 ounces fresh orange juice
1 tablespoon cornstarch
2 tablespoons dried coconut, toasted (optional)
2 tablespoons green onions (optional)

Heat skillet over medium heat. Toast peppercorns & allspice berries unitl aromatic, about 3 minutes. Remove and smash or grind.
Coat pan with oil. Add chicken and brown chicken on all sides, 2-3 minutes adding pepper and allspice. Set aside & cover.
Over medium-high heat, add onion,garlic, ginger root, habanero peppers, sweet potato and red pepper. Saute until browned, about 4 minutes.
Pour in broth, bring to a boil over high heat. Add orange zest/peel and dark rum. Add (optional) habanero powder for additional "heat." Reduce burner to medium and cover to cook veggies until tender, about 10 minutes, stirring half way through. Meanwhile, make a slurry with cornstarch and orange juice.
Uncover, stir and squeeze in lime juice. Add chicken. Slowly add orange juice slurry and cook until sauce is thick, adding chicken broth to thin it out if needed. Cook another 5 minutes to finish chicken and incorporate flavors.
Garnish with coconut and scallions.
This recipe can be made using leftover chicken, ground pepper & allspice, jarred garlic & ginger for a quicker meal, although flavor won't be as distinctive.
Another quick meal/pantry option is to substitute 1/2 cup of orange/apricot marmalade in place of the orange juice & cornstarch slurry, lime juice and orange peel. The final flavor will be sweeter and more pungent.
For extra zing at the table, trinidad mustard sauce or a sweet-chili habanero sauce are nice condiments to use.

Answer 6

Curried or stewed with a creole flavor.

Answer 7

tell him hes got to pay the bill

Answer 8

i always get my west indian neighbour to make it for me!

Answer 9

do you mean jerk chicken ????