Barbecued Jerk Chicken Food

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JERK CHICKEN



Jerk Chicken image

Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.

Provided by Julia Moskin

Categories     dinner, lunch, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice, more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt, more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

Steps:

  • At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  • Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  • Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams

GRILLED JERK CHICKEN



Grilled Jerk Chicken image

How to Make Grilled Jerk Chicken

Yield Makes 8 servings

Number Of Ingredients 19

For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa

Steps:

  • Make marinade:
  • Blend all marinade ingredients in a blender until smooth.
  • Marinate and grill chicken:
  • Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
  • Let chicken stand at room temperature 1 hour before cooking.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
  • When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
  • To cook chicken using a gas grill:
  • Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
  • Serve chicken with salsa.

BARBECUED JERK CHICKEN



Barbecued Jerk Chicken image

I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour's yard, unless you are prepared to cook a second batch.

Provided by Millereg

Categories     Chicken Breast

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless chicken breasts
6 fluid ounces soy sauce
4 fluid ounces white wine vinegar
2 garlic cloves, roughly chopped
1 onion, chopped
2 fluid ounces vegetable oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 jalapeno pepper, roughly chopped

Steps:

  • Place all the ingredients, except the chicken, in a food processor and process until smooth.
  • Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
  • Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
  • Cover and refrigerate for 4 to 6 hours or overnight.
  • Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.

JERK CHICKEN WITH BBQ SAUCE



Jerk Chicken With BBQ Sauce image

Oh what a delicious marinade! My friends demolished every last bit of this. I should have made more of this finger licken chicken.

Provided by PBShakes

Categories     Chicken

Time P1DT40m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 large onion, chopped
2 cups green onions, sliced
1 cup olive oil
1 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh ginger, peeled and minced
1 -2 habanero pepper, seeded and coarsely chopped
3 garlic cloves
1 teaspoon salt
1 cup purchased barbecue sauce
2 -3 lbs chicken breasts, and thighs

Steps:

  • Stir first 3 ingredients in small skillet over medium high heat until fragrant, about 30 seconds.
  • Add all ingredients accept for bbq sauce and chicken to food processor and blend until a puree forms.
  • Mix 1 1/2 cups of puree with the bbq sauce, cover and refrigerate.
  • Place chicken in large glass baking dish. Pour remaining puree over chicken; turn to coat.
  • Refrigerate overnight.
  • Prepare bbq (medium heat) sprinkle chicken with salt and pepper. Grill chicken until cooked through.
  • Meanwhile, bring bbq sauce to simmer. Serve chicken, passing bbq sauce separately.

Nutrition Facts : Calories 670.7, Fat 51.2, SaturatedFat 9.3, Cholesterol 96.8, Sodium 1502.1, Carbohydrate 18.6, Fiber 2.5, Sugar 7.9, Protein 35.1

NO-FUSS JERK CHICKEN



No-Fuss Jerk Chicken image

Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles. You can certainly grill it in the island manner. But this easy recipe puts the chicken in the oven instead, which fills the kitchen with intoxicating flavors. Vacation on a plate.

Provided by David Tanis

Categories     dinner, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons allspice berries
1 tablespoon thyme leaves
4 garlic cloves
2 Scotch bonnet or habanero chiles, halved, stems removed
6 scallions, roughly chopped
1 tablespoon black peppercorns
1 1/2 teaspoons salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 2-inch piece ginger, thickly sliced
2 tablespoons soy sauce, optional
Juice of 2 large limes (about 4 tablespoons)
6 large chicken legs, leg and thigh attached

Steps:

  • Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
  • Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
  • Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams

CARIBBEAN JERK CHICKEN



Caribbean Jerk Chicken image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

MISS OLLIE'S JERK CHICKEN



Miss Ollie's Jerk Chicken image

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Provided by Sarah Kirnon

Categories     Bon Appétit     Chicken     Grill     Grill/Barbecue     Spice     Chile Pepper     Hot Pepper     Garlic     Dinner     Summer     Rum     Chive     Fourth of July     Juneteenth

Yield 8 servings

Number Of Ingredients 12

1 bunch chives, cut into 1-inch pieces
4-8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
3/4 cup malt vinegar
3/4 cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Steps:

  • Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
  • Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
  • Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
  • Transfer chicken to a platter and let rest 10 minutes before serving.

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