Time 55m Yield 8 servings. Number Of Ingredients 11 Steps:
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.
Time 30m Yield 24 Number Of Ingredients 12 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6. Bake chicken at 350 degrees for 30 minutes. After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened. Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes. Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place the 4 chicken breasts skin side up in a greased shallow “stove to table” baking dish. Brush with melted butter (or margarine). Bake in a preheated 375°F degrees oven for 30 minutes. Meanwhile, melt 1/2 stick of butter (or margarine). Combine the flour, sugar, salt, cinnamon and ginger in a small bowl, mix, and add to butter. Stirring constantly, add them orange juice. Cook slowly until thick and smooth. Pour over chicken and bake 40 minutes longer.
More about “treasure island chicken recipes”
Time 1h Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium glass baking dish. Place the chicken breasts in the prepared baking dish, and season with paprika, seasoned salt, and pepper. Arrange the pineapple, orange, lemon, and red bell pepper around the chicken, reserving a few slices of each for serving. Bake chicken uncovered 20 minutes in the preheated oven. Turn, season again with paprika, seasoned salt, and pepper, and continue baking 10 minutes, or until chicken juices run clear. While chicken is baking, prepare the Spanish rice according to package directions and heat the undiluted black bean soup in a pot over medium heat. Serve each chicken breast and some of the cooked fruit and red bell pepper over equal portions of the Spanish rice, and topped with a few spoonfuls black bean soup. Arrange the reserved uncooked fruit and pepper slices around the rice.
