chicken marinade Archives | Page 2 of 2

Though this recipe was influenced by an image/advertising poster we saw at a local McDonalds restaurant, the manner in which we marinate, ‘bread’ and fry the chicken is 100% Caribbean! It’s a recipe our mom would use when making fried chicken for us and not unlike many such recipes you’ll encounter as you make your way up the island chain which makes up the West Indies. For maximum flavor and texture, I’ll highly recommend using boneless chicken thighs, but if chicken breasts are your thing… you’ll also have fun with that.

You’ll Need…

6 chicken thighs (boneless)
1/4 teaspoon salt
1/4 teaspoon curry powder
1 teaspoon Caribbean green seasoning
1/2 teaspoon peppersauce (hot sauce – as much as you can handle)
1/2 lemon (juice)
1/4 teaspoon black pepper

1 1/2 cups all purpose flour
2 eggs
3 cups veg oil frying

Optional: season flour with a pinch of salt and 1/4 teaspoon smoked hot paprika

To learn how to debone chicken thighs, WATCH THIS VIDEO << CLICK! Season the chicken with the salt, curry powder, Caribbean Green Seasoning, black pepper, lemon juice and peppersauce (hot sauce) and allow it to marinate in the fridge for at least 2 hours.

Remove the marinated chicken from the fridge about 10 minutes before you’re ready to get started frying, so it comes back to room temperature. Place the all-purpose flour on a plate and whisk the two eggs in a wide bowl. The goal here is to create a sort of breading station. Heat the vegetable oil on on a medium heat as we prepare the chicken pieces for frying. Dip each piece of chicken in the egg, then dust in the flour so it’s fully coated. Dust off any excess flour.

Don’t worry about the remaining marinade on the chicken pieces as we really want that. Now gently add the dusted chicken pieces to the hot vegetable oil. Try to not over-crowd the pan. Fry on each side for about 4-5 minutes or until golden brown. When deboning your chicken thighs, try to make sure they are all the same thickness, so they cook evenly.

Have a plate or wire basket lined with paper towels handy, so when you remove the pieces of fried chicken from the pan, you can set them to drain off some of the excess oil as they cool. Since we seasoned the chicken with salt you will not have to salt it further.. but, your tolerance for salt will be different than mine, so here is when you can sprinkle on some sea salt if you want as the pieces of chicken are hot out of the oil.

This in itself is an amazing way to do fried chicken, so feel free to serve this up if you wish. In our case we’re doing a sandwich. So I had some wonderful brioche buns which I lightly toasted, then on went a piece of (still warm) chicken and I topped it with some of my homemade coleslaw<< click for the recipe. The crunch from the fried chicken, followed by the juicy-seasoned meat itself and the slight creamy tangy coleslaw will set this off as the best fried chicken sandwich – without doubt!

You can obviously top it any which way you like.. so if ketchup, more hotsauce and a bit of mustard is your thing – ENJOY! So back to McDonalds… we were at the drive-thru when Tehya saw the poster with their chicken sandwich and challenged me to make a version. You NEVER challenge a Caribbean bred to anything! Here’s one challenge she lost, but WON.. guess who had two sandwiches?

Sofrito Pan Roasted Chicken Recipe.

May 27, 2025May 26, 20151 Comment

It’s only natural that after posting the Sofrito recipe a while back, I’d have a way for you to put such a classic ingredient to use. Sofrito is basically a seasoning base made in the Spanish speaking Caribbean which is added to enhance the overall flavor of meats, stews, soups and other dishes. In this recipe I’ll show you how simple it is to take something as boring as chicken breast and pan roast them on your stove-top for what I believe is the most juicy (and delicious) way to enjoy a part of the chicken notorious for being overly dry and bland.

You’ll need…

2 boneless/skinless chicken breasts
1 tablespoon olive oil
1 teaspoon sofrito
1 tablespoon butter
1/4 teaspoon sea salt
pinch black pepper
1 birds eye pepper (optional)
1 tablespoon lemon juice

* same size chicken breast 1 lb each so they cook the same time

To learn how to make classic sofrito << Click To Watch!

Important : If doing this recipe gluten free, be sure to go through the complete list of ingredients (including the Sofrito) to ensure they meet with your specific gluten free dietary needs.

Season the chicken breast with the sofrito and black pepper, them marinate in the fridge for about 1 hour.

Using a non-stick pan (you’ll use less fat) on a low heat, add the butter and olive oil, then add the chicken breasts (it’s ok if the marinade gets in there).

Keep the heat on low as we want this to gently cook so it does not dry the chicken like leather. After about 4-5 minutes, flip the chicken, sprinkle on the salt, squeeze on the lemon juice and if you want, you can cover the pan with a lid. This will sort of steam cook the chicken. In my case I don’t like covering the pan. I also like to add the half of the lemon I got the juice from and 1 Birds Eye Pepper for a slight kick.. to the pan.

Depending on the thickness of your chicken breast, it will take between 20 and 25 minutes to fully cook through. If you add the pepper as I did try not to break it or it will release some fire (unless you want that raw heat) and do flip the pieces of chicken often so you get and even golden color on both sides.

Remove from the pan and allow to cool for a few minutes before slicing.

Such a simple recipe, but I assure you it’s packed with flavor and as I suggested above – VERY juicy! You can season the chicken with the very same sofrito and grill over coals (or propane) during the summer months when you have friends coming over! This is a great way to serve chicken on a salad or as a topping for a sandwich!

Gluten Free Meat & Poultry

Mango Coconut Shado Beni (cilantro) Grilled Chicken.

May 27, 2025July 1, 20143 Comments

I’m always excited when this time of the year comes around, especially after such a harsh and bitter winter. I LOVE cooking on an open flame, so the annual “July’s Month Of Grilling” is when you’ll see another level of energy come out in me (watch my videos). In this recipe we’ll take key Caribbean ingredients, such as mango, coconut milk, ginger, honey, limes, fresh herbs and scotch bonnet pepper to make an exciting marinade for chicken, pork and fish.

You’ll Need…

3 chicken breasts (boneless | about 2.5 – 3 lbs)

1 large mango (diced)
1/2 cup chopped shado beni (or 1 cup cilantro)
2 scallions
2 sprigs thyme
1 tablespoon grated ginger
4 cloves garlic
1 cup coconut milk
2 tablespoon olive oil
2 limes (juice)
1/2 scotch bonnet pepper (no seeds)
2 tablespoon honey
1 cup water (divided – half for blending marinade and 1/2 for cooking marinade)
1/4 teaspoon sea salt

Please ensure the ingredients meet with your specific gluten free dietary needs if doing this recipe fully gluten free.

The key to this Caribbean style grilled chicken recipe is the marinade, so let’s get started. In a food processor or blender, place all the ingredients until you have a smooth consistency. Then wash and pat the chicken pieces dry. I used skinless|boneless chicken breasts, but you can use an chicken pieces you like (adjust to cooking time). This recipe can do between 5-8 lbs of chicken easily.

Place the chicken pieces in a bowl (or large zipper lock bag) and pour in half of the marinade and mix well to coat the entire chicken breasts. Seal and place in the fridge to marinate for at least 2 hours (overnight is best). Save the other half of marinade.

Now it’s time to grill. Basically grill the chicken as you’d normally do. In my case I placed the remaining marinade in a metal container and placed it on the flame to heat up. With my grill at about 375 -400 F and with low flame directly under the chicken and higher flame on the side (3 burners on my grill), I grilled the chicken for about 20-25 minutes. Remember to flip so they cook evenly. The last 3-5 minutes, I basted the chicken pieces with the extra (hot) marinade so the chicken breasts did go dry. It also added even more flavor as the sugars in the marinade caramelized with the open flame. (do discard the marinade the chicken pieces were sitting in)

You’ll notice that I was a bit stingy with the salt as I’m trying to cut back on my sodium intake, so do adjust accordingly. I squeezed on some fresh lemon juice while the chicken pieces were still warm (do serve warm) for a citrus finish. Remember to wash your hands with soap and water immediately after handling scotch bonnet peppers and don’t include any seeds as it will take the heat level up.

Meat & Poultry

5 Spice Chicken On The Grill.

May 27, 2025July 1, 201212 Comments

Have guys enjoyed the month of grilling? This 5 spice chicken may end up being the last in the series (for now), so I can get back to more traditional Caribbean dishes. It’s been such fun taking the cooking outdoor, I’m now thinking up other ways to add some excitement to the recipes and cooking videos. Who knows, I may take the show on the road and you may see me on your island very soon. This five spice chicken on the grill is inspired by the huge Chinese influence in the Caribbean, especially in our everyday cuisine.

Did you know?…

Between 1853 and 1879, 14,000 Chinese laborers were imported to the British Caribbean as part of a larger system of contract labor bound for the sugar plantations. Imported as a contract labor force from China, Chinese settled in three main locations: Jamaica, Trinidad, and British Guiana (now Guyana), initially working on the sugar plantations. Most of the Chinese laborers initially went to British Guiana; however when importation ended in 1879, and the population declined steadily, mostly due to emigration to Trinidad and Suriname. But even before that, Chinese immigration to Cuba started in 1847 when Cantonese contract workers were brought to work in the sugar fields.

You’ll Need…

4 lbs chicken (I used thighs)
1/2 lime, juiced
2 teaspoons grated fresh ginger
3 cloves garlic crushed
1/2 scotch bonnet pepper (no seeds)
1 tablespoon vinegar *
1 tablespoon soy sauce
1 tablespoon 5-spice powder
2 scallions chopped

Notes: I used cider vinegar as that’s what I had on hand, you can use your fav type of vinegar. I used fresh scotch bonnet pepper as I love the vibe from the freshness, but you can certainly use 1 teaspoon pepper sauce (hot sauce). If you’re wondering… 5 spice powder is completely different from ‘allspice” powder.

Wash and trim of excess skin and fat off the chicken pieces, then wash and drain dry. I used chicken thighs as I love this meaty piece of dark meat, it absorbs marinades well and the I kept some of the skin to to help keep it moist as it grills. Then chop the scotch bonnet pepper and scallion very fine and crush your garlic as smooth as you can. I used my mortar and pestle for the garlic and with the help of a pinch of salt.. I had a smooth garlic paste. Remember when working with scotch bonnet peppers to wear gloves, wash your hands with soap and don’t use the seeds if you’re concerned about raw heat. The seeds and white area surrounding the seeds is most deadly when it comes to hot peppers.

Basically all you have to do now is pour everything, including the chicken pieces into a zip lock bag (get a strong freezer bag, so you don’t have breakage or leakage). Seal and massage by moving around with your hands. Be sure to get everything mixed properly. Now try to get as much air as you can out of the bag and quickly seal it. By removing all the air, you’ll help to infuse the chicken pieces with that lovely marinade. Place the bag in the fridge for at least 3 hours.. but 5 hours would be best if you had the time.

Before you go out to fire up your grill take the bag with the marinating chicken out of the fridge so it comes back to room temperature. If you don’t have a grill/bbq, you can do this recipe in the oven. Preheat at 375F, place the chicken on a wire rack on a baking tray (so it’s not sitting in it’s own fat as it cooks) and cook for about 40-45 minutes. You may need to turn on your broiler for the last 5 minutes for it to develop that lovely golden colour.

My grill was between 375 and 400F and I placed them with the skin side up to start. Basically all you’re doing now is grilling as you would normally grill your chicken. So flip every 4-5 minutes (be sure to look of for flare-ups when it’s skin side down) and cook for about 25-30 minutes or until you achieve the way you like. There are 3 burners on my grill, so what I did was… I turned 2 of the burners down to low and the one to the far right I had on high (similar to indirect grilling). This allowed me to keep my grill at the same temperature, while slowly cooking the 5 spice chicken slowly over the low burners.

Do allow the chicken pieces to rest for 3-5 minutes before serving so the meat relaxes back and you get that true juiciness from the 5 spice marinade. This 5 spice chicken is surely a lovely representation of the Chinese influence on our culinary culture and it’s always a hit in our home when it’s served.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

chicken marinade

The Ultimate Fried Chicken Sandwich.

Sofrito Pan Roasted Chicken Recipe.

Mango Coconut Shado Beni (cilantro) Grilled Chicken.

5 Spice Chicken On The Grill.

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