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Runaway Bay Jamaican Chicken
SUBMITTED BY:
JANIS-RAINEYDAYGIRL
PHOTO BY:
Carrie Magill
"I got this recipe from my sister, who searches for delicious and unusual dishes. This one lit up the family, and everyone loved it. As it got passed around to family and friends, slight changes occurred. For instance, you can omit the cilantro if you don't care for it or use less nutmeg and more cloves; the possibilities are endless. Just be sure you use caution when working with habaneros. Rubber gloves would be ideal."
RECIPE RATING:
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(13)
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PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Day 1 Hr
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 large red onion
3 cloves garlic
1 habanero pepper, seeded
1 tablespoon fresh ginger root
1/4 cup olive oil
1/4 cup brown sugar
3 tablespoons red wine vinegar
3 tablespoons orange juice concentrate, thawed
1 teaspoon soy sauce
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped cilantro
1/2 teaspoon salt and pepper to taste
6 skinless, boneless chicken breast halves
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DIRECTIONS
In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
Preheat an outdoor grill for medium heat and lightly oil grate.
Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.
FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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REVIEWS
Reviewed on Jan. 25, 2004 by
Carrie Magill
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Carrie Magill
Jan. 25, 2004
It's too bad somebody messed up their rating for this recipe, because it's got a really terrific flavor. My only changes were to cut the recipe down to 2 servings, but I still used a whole habanero (3x the listed amount), and I left in the seeds and veins. I used half the suggested amount of cilantro, dried instead of fresh, and broiled the chicken for 20 minutes instead of grilling. With the extra, unseeded pepper this was extremely hot, but still irresistable! Next time, and there will be a next time, I'll probably remove about half the pepper seeds, and use a little less cinnamon, and will definitely serve this with applesauce or something else to help cut the heat. If you aren't familiar with habaneros, they're one of the hottest peppers you can get, but they have a unique sweet taste that goes fantastic with chicken (and IMHO they freeze really well), so don't substitute if you can avoid it.
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17 users found this review helpful
It's too bad somebody messed up their rating for this recipe, because it's got a really...
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Reviewed on Jan. 25, 2004 by HITHERE
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HITHERE
Jan. 25, 2004
it is cool
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6 users found this review helpful
it is cool
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Reviewed on Sep. 11, 2006 by SEVENUP
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SEVENUP
Sep. 11, 2006
Made this last night for my husband and company. I 1.5 the recipe and used about 12 breasts and there was plenty of marinade - I even saved some to brush on during cooking. I used 2 seeded jalepeno peppers instead of habanero becasue i was afraid it would be too hot. Turns out, it could have been hotter. Next time, I will use 4 jalepeno peppers. This was great and everyone raved - I will for sure make again.
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5 users found this review helpful
Made this last night for my husband and company. I 1.5 the recipe and used about 12 breasts...
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Reviewed on Sep. 8, 2005 by Audrey
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Audrey
Sep. 8, 2005
I thought I'd hate it since it called for cilantro but it was good and we had no leftovers which is high praise from my family. If you like cilantro than you'll love this. If you're not a fan the flavor is not overpowering. The spice combination did not overpower the meat so I wouldn't decrease the spices. And the brown sugar made a nice carmelized browning since the breasts I used were skinless. This would be good with turkey too. I found it made alot of marinade. I did up 6 breasts and I had lots leftover so I froze it. Hopefully it will keep well that way.
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5 users found this review helpful
I thought I'd hate it since it called for cilantro but it was good and we had no leftovers...
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Reviewed on Oct. 3, 2004 by
CrystalGayle
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CrystalGayle
Oct. 3, 2004
I started to prepare this and overlooked the "overnight" part. I didn't have time to marinade for even half the amount of time and it still came out great! To get a milder spicy result I subbed jalapeno for habanero and didn't allow too many seeds in the mix. Combo of ingredients is so unique, in the end you should taste everything, the cloves, cinnamon, brown sugar, mmmmmmm, can't wait to make again! Thanks Janis!
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4 users found this review helpful
I started to prepare this and overlooked the "overnight" part. I didn't have time to marinade...
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Reviewed on Jul. 31, 2007 by
THELBERG
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THELBERG
Jul. 31, 2007
Fantastic flavor! I doubled the sauce and used it to make chicken wings for a Caribbean-themed party - they were awesome and got rave reviews! I did tweak the recipe slightly by adding lime juice and a bit of coconut milk. To make wings: Bake wings according to directions on bag, then baste with sauce and bake 10-15 minutes longer on each side (baste again after turning over). Put them in a crock pot and add the leftover sauce. Keep warm.
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2 users found this review helpful
Fantastic flavor! I doubled the sauce and used it to make chicken wings for a Caribbean-themed...
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Reviewed on Aug. 15, 2006 by S. Pettit
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S. Pettit
Aug. 15, 2006
I thought this was fantastic. I wasn't too sure of it by the smell when I was marinating it but once I put it on the grill it started smelling wonderful. My fiance ate FIVE pieces of it. The only change I made was using a jalepeno instead of a habenero. I didn't want the heat to take away from the flavor. Also, make sure you marinate it for atleast 8 hours. Thanks for the recipe!
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2 users found this review helpful
I thought this was fantastic. I wasn't too sure of it by the smell when I was marinating it...
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Reviewed on May 29, 2006 by
HAIRGODDESS
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HAIRGODDESS
May 29, 2006
This takes a little effort to mix up in the food processer ( I hate to clean it), but it was well worth it. I had to use garlic powder, ground ginger and jalapenos from a jar, but it was yummy.I used fresh cilantro from the garden and it gave it a great flavor. I marinated it all day then grilled it and had leftovers the next day for a grilled chicken salad for lunch. I look forward to using this recipe again! Thank you so much.
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2 users found this review helpful
This takes a little effort to mix up in the food processer ( I hate to clean it), but it was...
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Reviewed on Jan. 30, 2005 by AEHAMM
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AEHAMM
Jan. 30, 2005
This is my favorite chicken dish now. It has such a unique flavor but it is so tasty. I first found it when my daughter needed a recipe for a project on jamaica and figured oh what the heck we will try it! The one thing I substitute is the habanero I think they are a little to spicy so I use anahiem and they are REALLY good. I Make this all of the time now and I am addicted to it. My Family loves it too! Thank you so much for introducing this to me!
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2 users found this review helpful
This is my favorite chicken dish now. It has such a unique flavor but it is so tasty. I first...
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Reviewed on Jun. 7, 2008 by