Monday, May 18, 2020

Grilled Caribbean Chicken *TIP

What better way to enjoy getting outside than grilling for your family. If your the griller in the family you know to keep your chicken juicy is to marinate, marinate, marinate before grilling. 

Tip: Once your chicken reaches 165F remove it from the grill and cover it with foil for at least 5 minutes. This tip is absolutely necessary to get tender, juicy chicken, because it redistributes the juices within the chicken instead of the juices running out onto your plate. Serves 8 Total Time: 55 minutes + overnight marinating time


1/2 cup reduced-sodium soy sauce 
1/3 cup canola oil 
1/4 cup water 
2 tablespoons dried minced onion 
2 tablespoons sesame seeds 
1 tablespoon sugar 
4 garlic cloves, minced 
1 teaspoon ground ginger 
3/4 teaspoon salt 
1/8 teaspoon cayenne pepper 
2 broiler/fryer chickens (3 to 4 pounds each) 


In a small bowl, combine first 10 ingredients. Set aside 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add chicken; seal and turn to coat. Refrigerate 8 hours or overnight. 

Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan; grill, covered, over indirect medium heat 45-60 minutes or until a thermometer reads 170°-175°, turning and basting frequently with reserved marinade during the last 20 minutes.

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