ADVERTISEMENT
Spicy Caribbean Glazed Chicken
Source: Pillsbury's Easy Chicken Recipes
GLAZE
1/2 c chili sauce
2 tb brown sugar
2 tb lime juice
1 ts hot pepper sauce
1/2 ts allspice
1/2 ts ginger
CHICKEN
1 (3 1/2 lb) frying chicken; cut in 8 pcs
Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.
Oven and Broiler Directions:
Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350F for 45-60 minutes or until chicken is fork tender and juices run clear. Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Source: Pillsbury's Easy Chicken Recipes
GLAZE
1/2 c chili sauce
2 tb brown sugar
2 tb lime juice
1 ts hot pepper sauce
1/2 ts allspice
1/2 ts ginger
CHICKEN
1 (3 1/2 lb) frying chicken; cut in 8 pcs
Grill Directions: Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken.
Oven and Broiler Directions:
Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in ungreased 13x9-inch baking dish. Bake at 350F for 45-60 minutes or until chicken is fork tender and juices run clear. Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
MsgID: 3115169
Shared by: Gladys/PR
In reply to: Recipe: Chicken Recipes (41)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Chicken Recipes (41)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (41)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Chicken, Poultry
Main Dishes - Chicken, Poultry
- Curry Chicken Lime Rice Bowls (using cooked rice, cooked chicken and mango chutne
- Outback Steakhouse Alice Springs Chicken - Tip
- Chicken Fricassee with Bisquick Dumplings (1964)
- Korean Sweet and Spicy Barbecued Chicken (Dak Gui), Scallion Salad and Chili Sauce
- Poached Chicken Breasts with Rich Egg Noodles and Herb Sauce
- Jazz Louisiana Kitchen Chicken Ala Mer (copycat recipe)
- Chicken with Wine-Basted Grapes (serves 2)
- Easy Chicken Mozzarella Bake (1976)
- Pan-Seared Chicken Scapece
- Chicken, Cuban Style (using black beans, tomato and jalapeno)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!