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Bahamian Grilled Chicken |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bahamian Grilled Chicken recipe on the web!!BAHAMAS Advance Preparation: 30 minutes to 2 hours for marinating the chicken On most of the islands of the Caribbean, its common to rinse chicken and meats in lime juice before cooking. The practice probably originated in the days before refrigeration, when the citrus juice served as both a flavoring and disinfectant. Today we prize the lime juice for the tart, tangy flavor it imparts to the chicken. Serve with Bahamian Peas and Rice. _ chicken (3 1/2 to 4 pounds), quartered, or 4 bone-in chicken breasts halves with skin _ c lime juice, fresh _ onion, small, thinly sliced _ clove garlic, minced ___ to 2 hot chilies, scotch bonnet or other hot chiles, thinly sliced _ tsp thyme, chopped fresh or 1 teaspoon dried _ tbs vegetable oil _ tbs paprika _ tsp salt ___ tsp white peppers, freshly ground 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Place the pieces in a nonreactive bowl or baking dish and pour in the lime juice; turn the pieces to coat. Let marinate, at room temperature, for 15 minutes, turning the pieces once or twice. 2. Pour off and discard the lime juice, then add the onion, garlic, chile, thyme, oil, paprika, salt, and pepper and turn the chicken pieces to coat thoroughly. Let the chicken marinate in this mixture for at least 15 minutes or as long as 1 to 2 hours (the longer the better), covering and refrigerating if marinating the longer time. 3. Preheat the grill, using the two-tiered method. 4. When ready to cook, oil the grill grate. Using a rubber spatula, scrape any bits of onion or garlic off the chicken pieces. Arrange the pieces, skin side down, on the grate over the hotter section of the grill and cook for 3 to 5 minutes. 5. Transfer the chicken pieces to serving plates or a platter and serve. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Piri-Piri Chicken Beer Can Chicken Bahamian Grilled Chicken Chicken With Lemon Mustard Sauce / Yassa Brazilian Beer Chicken Balinese Grilled Chicken With Apple-Macadamia Chile Sauce Tandoori Chicken / Tandoori Murgh Buccaneer Chicken / Poulet Boucane'e Baxter Road Grilled Chicken Sea Captain's Chicken Tikka Anguillan Roast Chicken Anguillan Barbecue Sauce Grilled Chicken With Saffron / Joojeh Kebab Yakitori Palestinian Chicken Motevidean Chicken Breats / Pamplona de Pollo Bademiya's Justly Famous Chile-Coriander Chicken Afghan-Style Chicken / Murgh Thai Chicken Sates Served in Lettuce Leaves Malaysian Chicken Sates Sri Lankan Sates Schoolyard Chicken Sates Jakarta Chicken Sate / Sate' Ayam Turkey Pastrami Annatto-Spiced Grilled Turkey Grilled Game Hens With Moroccan Spices Afghan-Style Game Hens Afghan Grilled Quail Grilled Quail Santorini Spiced Grilled Quail Uzbekistani Quail Grilled in Grape Leaves Grilled Duck With Garlic and Ginger Cinnamon Cherry Sauce for Duck Orange Sauce for Duck Peking Duck Scallion Crepes Tuscan Grilled Pheasant Grilled Pheasant Legs |
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