Try this Chicken Trinidad recipe.
- 3 tb olive oil
- 1/2 c chicken stock
- 6 tb light soy
- 6 tb fresh lime juice
- 6 tb honey
- 6 tb gran marnier
- 1 tb caribbean chile sauce
- 1 c mint leaves (i used basil)
- 8 firm baby bananas
- 2 2.5-pound frying chickens
- 7 cloves garlic finely minced
- 3 tb grated or finely minced
- zest of 1 lime minced fine
- 1/2 c coconut milk
- 1 c cilantro sprigs
- 1 1/2 ts allspice
- 2 tb unsalted butter
- Carbohydrate 307.958755014503 g
- Cholesterol 2053.56 mg
- Fat 516.979127500136 g
- Fiber 33.2308242728728 g
- Protein 446.283107508811 g
- Saturated Fat 208.954589000017 g
- Serving Size 1 1 Serving (4042g)
- Sodium 4797.93100568018 mg
- Sugar 274.72793074163 g
- Trans Fat 41.6237432500374 g
- Calories 7608 calories
Step-by-step
- Make a marinade as follows: 1/4 c. ea. chopped cilantro and basil, garlic, ginger, soy, GM, honey, lime juice and zest, oil, chile sauce and allspice.
- Mix well.
- Measure 1/2 cup, add coconut milk and chicken stock.
- Set this aside for sauce later.
- At this point you are supposed to loosen the skin on the chickens, and work the marinade under the skin, rub more into the top of the skin, and let it marinate for 30 minutes to 8 hrs.
- Too much work, and besides, I used skinless breasts.
- I marinated the breasts in the refrigerator for about 6 hours.
- Preheat the oven to 425.
- Mince remaining cilantro and mint and set aside.
- Spray a shallow roasting pan.
- Remove the chicken from the marinade and put onto a wire rack in the pan.
- Roast for 30 minutes.
- If you use chicken with skin, roast skin side up.
- I roasted the breasts bone side down.
- Chicken is done when internal temp. is 170 degrees.
- Transfer to a serving plate and cover with foil to keep warm.
- Peel bananas and split them lengthwise.
- Pour off fat from roasting pan.
- Melt butter over medium high heat.
- When it is sizzling, add bananas.
- Raise heat to high and saute until they begin to brown, about 1 minute.
- I didnt want them mushy so I removed them from the pan at this point.
- Pour in reserved marinade that you combined with coconut and chicken stock.
- Add reserved cilantro and mint.
- Scrape the pan, and simmer for a few minutes.
- If you want a thicker sauce, simmer a while longer to cook it down.
- Taste and adjust seasonings.
- Spoon sauce around the chicken and garnish with the bananas.
Roasting poultry requires strict attention to internal heat, pulling the meat from the oven precisely when an instant-read thermometer registers 170 degrees Fahrenheit in the thickest part of the breast. Letting the chicken rest under a tent of aluminum foil for ten minutes allows the muscle fibers to relax and reabsorb moisture before carving. A wire rack placed inside the shallow roasting pan elevates the meat, ensuring hot air circulates underneath for even browning without requiring constant flipping.
Plain steamed white rice or coconut-infused jasmine rice acts as the ideal vehicle for soaking up the tart, sweet reduction sauce built from lime juice, honey, and Grand Marnier. Sautéing firm baby bananas in foaming unsalted butter for roughly sixty seconds creates a contrasting warm fruit garnish that cuts through the rich coconut milk and soy sauce base. Toss fresh cilantro and mint leaves into the pan liquid just before simmering to preserve their bright herbal notes against the heat of the Caribbean chile sauce.
Preparing components ahead of time streamlines the cooking process on dinner night. The raw chicken can marinate in the refrigerator for up to eight hours, allowing the ginger, garlic, and allspice to penetrate the protein deeply. Reserve the coconut milk and stock portion of the liquid separately until you are ready to build the pan sauce, preventing the dairy fats from breaking down prematurely.
Leftovers keep sealed in an airtight container for up to three days, though freezing is not recommended due to the fresh herb garnish and delicate fruit elements. Reheat portions gently on the stovetop over medium-low heat with a splash of chicken stock to loosen the reduced glaze without overcooking the meat.
