Caribbean Style Chicken Legs Recipe

These Caribbean Styled Chicken Wings are a rage ! Try these deliciously spiced chicken wings with fruit. Your suggestions for these Caribbean Styled Chicken Wings is welcome.


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Chicken legs6 (Whole)
 Boiling water500 Milliliter (2 Cups)
 Chili powder15 Milliliter (1 Tablespoon)
 Salt2 Teaspoon (10 Milliliter)
 Pepper1⁄4 Teaspoon (1 Milliliter)
 Cinnamon1⁄4 Teaspoon (1 Milliliter)
 Onion60 Milliliter, chopped (1/4 Cup)
 Butter60 Milliliter (1/4 Cup)
 Oil60 Milliliter (1/4 Cup)
 Canned pineapple with juice19 Ounce (540 Milliliter)
 Seedless green grapes250 Milliliter (1 Cup)
 Bananas2 , sliced lengthwise
 Cornstarch30 Milliliter (2 Tablespoon)
 Cold water60 Milliliter (1/4 Cup)


–  Preheat oven to 375 °F (190 °C).
–  Wash chicken legs and place in a large cast iron casserole. Add water, chili powder, salt, pepper, cinnamon, and onion.
–  Close casserole tightly and simmer mixture for 30 minutes until meat is tender.
–  When cooked, remove chicken legs, drain on paper towel, pour cooking juice through sieve and set aside.
–  Using the same casserole, heat oil, melt butter, brown chicken legs and set aside.
–  Drain pineapple, keeping the juice.
–  Add the pineapple juice and enough boiling water to the cooking juice to make 4 cups (1 L) and pour liquid over chicken.
–  Place pineapple chunks over chicken legs, cook 10 minutes in oven, and baste often.
–  Arrange chicken legs covered with pineapple chunks in serving dish. Garnish with grapes, sliced bananas, and avocado wedges. Set aside.
–  In a small bowl, dissolve cornstarch in cold water, pour into cooking juice and sweeten to taste. Coat chicken legs with sauce.