SIMPLE CARIBBEAN JERK CHICKEN
I like jerk chicken but often don't have all the exotic ingredients. This simplifies the mix by using dry italian dressing. Yummy on the Grill!
Provided by princess buttercup
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except chicken in bowl.
- Pour over chicken.
- Cover and marinate 1 hour or over night in fridge.
- GRILL it!
- Enjoy!
CARIBBEAN JERK CHICKEN
Make and share this Caribbean Jerk Chicken recipe from Food.com.
Provided by chia2160
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- add first 10 ingredients to blender and pulse to form a paste, season with salt& pepper cut slits in chicken, rub with marinade.
- refrigerate 4 hours or overnight.
- preheat grill and brush with olive oil.
- cook chicken on indirect medium heat 45 minutes, turning occasionally.
- may also be made in the oven, roast at 450.
Nutrition Facts : Calories 21.7, Fat 0.2, Sodium 8.8, Carbohydrate 4.9, Fiber 1.5, Sugar 1.7, Protein 1.1
CARIBBEAN JERK CHICKEN
Make and share this Caribbean Jerk Chicken recipe from Food.com.
Provided by Tony Spataro
Categories Chicken Thigh & Leg
Time 45m
Yield 8 thighs or drumsticks, 4 serving(s)
Number Of Ingredients 19
Steps:
- In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
- With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
- Add the Scotch bonnet pepper, onion, and green onions and mix well.
- Place chicken into one-gallon plastic freezer bag; pour marinade into bag; remove excess air from bag and seal. Marinate for at least 12 hours, turning bag every 6 hours -- marinate longer if possible, up to three days!
- Preheat an outdoor grill.
- Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked.
Nutrition Facts : Calories 1009.6, Fat 71.6, SaturatedFat 18.6, Cholesterol 315.8, Sodium 2174.8, Carbohydrate 19.3, Fiber 3, Sugar 9.8, Protein 68.9
CARIBBEAN CHICKEN
Steps:
- Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
CARIBBEAN JERK CHICKEN BREASTS
Make and share this Caribbean Jerk Chicken Breasts recipe from Food.com.
Provided by ElizabethKnicely
Categories Chicken
Time 1h40m
Yield 6 chicken breasts and rice, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
- Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165°F), turning occasionally. Serve with rice.
- KRAFT KITCHEN'S TIPS:.
- NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
- USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.
CARIBBEAN JERK CHICKEN RECIPE
Steps:
- For the Caribbean Jerk Chicken:
- Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.
- For the butter sauce:
- Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.
- For the fried bananas:
- Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.
CARIBBEAN JERK CHICKEN
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
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.
CARIBBEAN CHICKEN
This recipe was originally named Caribbean Jerk Chicken. However it's not a true jerk chicken recipe. With the help of Toni who was kind enough to help me we have come up with a more appropriate name. Hope you enjoy it.
Provided by Mysterygirl
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree in blender lime juice, soy sauce, oil, hot pepper sauce, ginger, garlic, thyme, pepper, allspice and salt. Combine marinade with chicken in plastic food-storage bag.
- Seal.
- Marinate in refrigerator overnight. Place oven rack in top position.
- Heat oven to 500°F:.
- Drain chicken; discard marinade. Pat dry.
- Arrange in roasting pan.
- Roast on top rack in 500°F: oven 25 minutes for breasts, 30 minutes for thighs and drumsticks, or until instant-read thermometer registers 170°F: without touching bone.
Nutrition Facts : Calories 178, Fat 5, SaturatedFat 1, Cholesterol 72.5, Sodium 572.1, Carbohydrate 2.2, Fiber 0.3, Sugar 0.3, Protein 29.6
JAMAICAN JERK CHICKEN
Provided by Virginia Burke
Categories Blender Chicken Garlic Onion Marinate Vinegar Lime Spice Hot Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
- Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
- Cut each chicken half into pieces and serve with sauce.
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
GRILLED CARIBBEAN CHICKEN BREASTS
Another gem adapted from the National Chicken Council, this recipe uses spices and flavors of the topical Caribbean to liven up the humble (and often bland) chicken breasts. As warm weather approaches in the northern hemisphere, this will be a hit at the family BBQ.
Provided by justcallmetoni
Categories Chicken Breast
Time 18m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large shallow bowl or resealable bag, mix together orange juice, orange peel, olive oil, lime juice, ginger, garlic, scallion hot pepper sauce and oregano. Add chicken, turning to coat. Cover and marinate in refrigerator about 3 hours or overnight.
- Remove chicken from marinade and sprinkle with salt and pepper.
- Place on prepared grill about 6 inches from heat. (Chicken may also be broiled or cooked on an indoor grill, if desired.) Grill, turning, about 10 minutes or until fork can be inserted in chicken with ease. (Reduce time to 5-6 minutes on indoor grill.).
Nutrition Facts : Calories 172.3, Fat 4.9, SaturatedFat 0.9, Cholesterol 68.4, Sodium 376.4, Carbohydrate 3, Fiber 0.3, Sugar 1.5, Protein 27.6
JAMAICAN JERK CHICKEN BREASTS
Get to makin' Jamaican Jerk Chicken Breasts! Marinate chicken in flavorful seasonings then grilled the chicken into tropical Jamaican Jerk Chicken Breasts.
Provided by My Food and Family
Categories Chicken
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix all ingredients except chicken and rice until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
- Heat greased grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
- Serve with rice.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA
Can't be in the tropics but you'll feel like you are when you're enjoying this salsa made with tropical fresh sweet mangoes, papaya, crisp red peppers and ginger mixed with aromatic spices and herbs topping the grilled jerk chicken that is well seasoned with the same mixture of herbs and spices.
Provided by Rita1652
Categories Chicken
Time 23m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
- Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
- Add the rest of the spice mixture to the salsa ingredients. Chill.
- Heat grill to medium high.
- Rub the chicken with the oil.
- Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
- Plate chicken and top generously with salsa.
- Serve with rice or on a bed of salad greens.
Nutrition Facts : Calories 501.8, Fat 22.7, SaturatedFat 6.4, Cholesterol 145.3, Sodium 297.7, Carbohydrate 25.3, Fiber 4.1, Sugar 16.3, Protein 49
JERK CHICKEN
Provided by Kwame Onwuachi
Categories main-dish
Time P2DT3h
Yield 8 servings
Number Of Ingredients 30
Steps:
- For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes.
- Pour the brine over the ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
- For the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside.
- Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
- For the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove the sauce from the heat and transfer to a blender. Blend until smooth and set aside.
- To cook the chicken: Preheat the oven to 325 degrees F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Continue with the remaining chicken. Transfer the baking sheet the oven and cook until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minutes and broil until the skin crisps.
- Remove the chicken from the oven, brush it with some of the Jerk BBQ Sauce and let it rest 10 to 15 minutes. Serve with the remaining Jerk BBQ Sauce on the side.
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