Ingredients
Marinade:
- 4 cups pineapple juice
- 6 cloves garlic, chopped
- 2 small red chile peppers with seeds, chopped fine
- 2 cups chopped cilantro leaves
- 1 cup brown sugar
- 1 cup soy sauce
- 4 tablespoons peeled and chopped ginger root
- 2 teaspoons ground cumin
- 2 tablespoons olive oil
- 1 (3 1/2 to 4 pound) roasting chicken, giblets and neck removed for another use
Sauce:
- 2 tablespoons butter
- 4 cloves garlic, finely chopped
- 2 tablespoons ginger root, peeled and finely chopped
- 1/2 cup packed chopped cilantro leaves
- 1 teaspoon ground cumin
- 4 tablespoons soy sauce
- 1/2 cup heavy whipping cream
- 1 tablespoon lime juice
- 1 tablespoon pineapple juice
- 6 cups jasmine rice, prepared according to package instructions
Directions
Mix pineapple juice, garlic, peppers, cilantro, brown sugar, soy sauce, ginger root, cumin, and olive oil well in large bowl. Reserve some of marinade for basting. Rinse and pat dry chicken. Add chicken to bowl, turn and baste several times, cover and refrigerate at least 12 hours or up to 24 hours, turning chicken and basting occasionally.
To prepare sauce, melt butter in 10 to 12-inch saute pan until sizzling. Add garlic, ginger root, cilantro, and cumin and saute for about 4 minutes or until fragrant. Add soy sauce and cook for 2 minutes, stirring frequently. Add whipping cream, and cook until slightly reduced or sauce coats the back of spoon, about 5 minutes. Remove from heat and stir in lime and pineapple juices. Can be made 2 days ahead - cover and refrigerate. Warm the sauce before serving.
Preheat oven to 450 degrees F. Remove chicken from marinade and place in roasting pan, just large enough to accommodate chicken.Tuck wings under chicken and baste with marinade. Place in preheated oven and roast for 15 minutes. Turn heat down to 350 degrees F and continue to roast for an additional 50 minutes, basting occasionally, or until an instant-read meat thermometer registers 180 degrees inserted into thickest part of thigh. Prepare the jasmine rice according to package instructions during the last 30 minutes of roasting. Remove chicken from oven, cover loosely with foil, and let rest for 10 to 15 minutes before slicing.
Serve slices of chicken over a bed of cooked jasmine rice with cilantro cream sauce drizzled over the breasts.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 7 reviews
By elauren517
Clarksville, TN
on June 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is absolutely the ULTIMATE summer recipe!!! I have made this many times now, and have used boneless, skinless chicken breasts every time. I have marinated it overnight and just for a few hours, and every time it's delicious. The sauce is the best part of the whole recipe. *One note: I use unsalted butter and low sodium soy in the sauce, because I made it with regular butter and soy the first time and it was very salty. I also add a bit more cream than it calls for, just so that I have more sauce, and it always comes out amazing! It's good on rice and on the chicken! Definitely try this recipe, it is fabulous!
By crlajj_12293777
Savannah, 49
on November 07, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The pineapple juice marinade imparted a subtle tropical flavor, and made the chicken succulent. The measurements given are enough for two to three birds, so I cut them in half for a 4-pound fryer. I was not impressed with the sauce. Soy sauce, citrus and cream are competing flavors, and it was also too salty for my taste. Next time I will omit the sauce.
By melicious meals
TAMPA, FL
on June 27, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i recently got maried and got alot of wonderful racheal ray pans and pots, i wanted to try this but was a little nervous. it turned out great. the only thing i would do different would be to chop the garlic and cliantro at the same time as the marinade and also use low sodium soy sauce as my sauce was a little salty. i added butter to the jasime rice and poured some of the chicken juice on the rice, cut the chicken up on top of the bed of rice and drizzled with the clianto sauce, my husband loved it. oh i also have a meat injector that i used every couple of hours this was marinating. i used the marinade to inject, the chicken was most and flavorful!
Read all 7 reviews