Spicy Caribbean Glazed Chicken

I used boneless skinless chicken breasts that I pounded and Shake’N’Baked and then half way through baking, topped it with the sauce. Was pretty good, melt in your mouth because it was pounded! :stuck_out_tongue: Was like a spicy chicken parmegiano! (but not too spicy, just right) :stuck_out_tongue:

Spicy Caribbean Glazed Chicken

This grilled chicken recipe can be cooked under the broiler or on the barbecue grill.

Glaze

½ cup chili sauce
2 tbsp brown sugar
2 tbsp lime juice
1 tsp hot pepper sauce
½ tsp ground allspice
½ tsp ground ginger

Chicken

1 frying chicken, about 3½ pounds, cut in 8 pieces

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 350° 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.