This is a print preview of "Chicken Trinidad" recipe.

Chicken Trinidad Recipe
by Global Cookbook

Chicken Trinidad
Rating: 0/5
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  Servings: 1


  • 2 x Frying chickens, 2 1/2 #, split, (I used 6 skinless breasts and cut the quanitities down a bit)
  • 1 c. Cilantro sprigs
  • 1 c. Mint leaves, (I used basil)
  • 7 x Cloves garlic, finely chopped
  • 3 Tbsp. Grated or possibly finely chopped ginger
  • 6 Tbsp. Gran Marnier, (I used Cinzano Orancio. I'm sure any brandy or possibly liquor will be fine. I chose Orancio to get the orange flavour, and it was in my cupboard!)
  • 6 Tbsp. Light soy
  • 6 Tbsp. Honey
  • 1 x Lime, chopped fine , zest of
  • 6 Tbsp. Fresh lime juice
  • 3 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Caribbean Chile sauce, (I used Matouks)
  • 1 1/2 tsp Allspice
  • 1/2 c. Coconut lowfat milk
  • 1/2 c. Chicken stock
  • 2 Tbsp. Unsalted butter
  • 8 x Hard baby bananas


  1. Make a marinade as follows: 1/4 c. ea. minced cilantro and basil, garlic, ginger, soy, GM, honey, lime juice and zest, oil, chile sauce and allspice. Mix well. Measure 1/2 c., add in coconut lowfat milk and chicken stock. Set this aside for sauce later.
  2. 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 min to 8 hours.. Too much work, and besides, I
  3. used skinless breasts. I marinated the breasts in the refrigerator for about 6 hrs. 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 min. If
  4. 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.
  5. Transfer to a serving plate and cover with foil to keep hot. Peel bananas and split them lengthwise. Pour off fat from roasting pan.
  6. Heat butter over medium high heat. When it is sizzling, add in bananas.
  7. Raise heat to high and saute/fry till they begin to brown, about 1 minute. I didn't want them mushy so I removed them from the pan at this point. Pour in reserved marinade which you combined with coconut and chicken stock. Add in reserved cilantro and mint. Scrape the pan, and simmer for a few min. If you want a thicker sauce, simmer a while longer to cook it down. Taste and adjust seasonings. Spoon sauce around
  8. the chicken and garnish with the bananas. MMMMgood. I really like this, though I didn't find it spicy at all. My guests and my husband thought it had a little zing. CHers will probably want to increase the chile sauce added!!