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.
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!
FOIL-PACKET CARIBBEAN CHICKEN
Make chicken on the grill - with a Caribbean twist!
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the scallions, cilantro stems, jerk seasoning, garlic, lime zest and 2 tablespoons olive oil in a food processor. Pulse, scraping down the processor a few times, until a coarse paste forms. Toss the chicken with the paste in a medium bowl.
- Lay out four 16- to 18-inch-long sheets of foil. Divide the sweet potatoes among the foil and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper and toss well. Arrange the potatoes in the middle of the foil and top with the chicken. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet.
- Grill the foil packets, turning once, until the chicken and potatoes are cooked through and lightly browned, about 20 minutes.
- Meanwhile, make the salsa: Roughly chop the cilantro leaves and radishes; transfer to a medium bowl. Peel, core and chop the pineapple; add to the bowl. Add the lime juice, a few shakes of hot sauce and a pinch each of salt and pepper; toss well.
- Carefully open the foil packets. Top with the pineapple salsa.
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.
JAMAICAN JERK CHICKEN AND SEASONING
I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.
Provided by Smoky Okie
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
- Whisk together lime juice and olive oil.
- Rub chicken well with lime/oil mix. Do not marinate.
- Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
- Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
- Prepare grill for direct/indirect grilling.
- Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
- One quick dance across the direct heat before serving will help crisp it a bit.
- Serve with plenty of napkins.
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 JERK CHICKEN W/ PINEAPPLE REDUCTION
This dish goes great with a salad in the summer. It sounds complicated and the flavors are complicated, but it is SO EASY!
Provided by Kate DeMello
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat grill and spray with nonstick spray.
- Rub jerk seasoning into chicken.
- Grill chicken 8-12 minutes, or until cooked through.
- In a saucepan, pour juice from canned pineapple, rum and vinegar.
- Chop one slice of pineapple into very small pieces and add to the saucepan.
- Zest the lime into the pan.
- Simmer over medium - low heat until the liquid reduces by half.
- Add cilantro, butter, cayenne and salt and pepper to taste.
- simmer for a few minutes on low.
- place sliced pineapple on hot grill and cook 2-3 minutes per side--just enough to leave grill marks.
- serve chicken with pineapple on top and sauce poured over.
- Squeeze the juice of the lime over the dish.
- I like to serve it with a fresh summer salad--the sauce makes a nice dressing when cooled.
Nutrition Facts : Calories 370.3, Fat 13.2, SaturatedFat 7.7, Cholesterol 99, Sodium 160.7, Carbohydrate 19.7, Fiber 2.5, Sugar 13.4, Protein 28.2
JAMAICAN JERK CHICKEN RECIPE
Try our Jamaican Jerk Chicken Recipe for an easy take on a Caribbean classic! This Jamaican Jerk Chicken Recipe can be made with simple pantry ingredients.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield Makes 5 servings.
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in small shallow dish until well blended.
- Dip chicken in dressing mixture, turning to evenly coat both sides of each piece. Place in single layer in large baking dish. Refrigerate 1 hour.
- Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning frequently.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
MEDITERRANEAN CHICKEN PACKETS
Make and share this Mediterranean Chicken Packets recipe from Food.com.
Provided by Juenessa
Categories One Dish Meal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare a grill, or preheat the oven to 500 degrees F.
- Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches.
- Fold in half crosswise to crease, then unfold.
- Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.
- Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
- Place one chicken fillet in the center of each spinach portion.
- In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine.
- Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken.
- Top each portion with 1 ounce of cheese.
- One at a time, fold the top of the foil over the chicken, and starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one.
- Place on the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 12-18 minutes.
- Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife.
- Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.
Nutrition Facts : Calories 498.8, Fat 23.6, SaturatedFat 8.3, Cholesterol 121, Sodium 1404.6, Carbohydrate 17.8, Fiber 5.2, Sugar 3.4, Protein 50.5
TIA'S CARIBBEAN FISH PACKETS
I got this recipe from a very good Jamaican friend of mine, Miss Hines. With the walkers wood jerk sauce...start lightly...it is spicy. I adjust it according to each of my family members taste...Hope you enjoy it as much as we do!! I usually serve rice and peas on the side to soak up the juice!
Provided by Thea
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Take aluminum foil; 2 sheets per person. Double them together. Spray foil with Pam. Place filet on each doubled sheet. Spread walkerswood jerk sauce on filet -- again -- this is spicy stuff so lightly at first!
- Then add the onion, red pepper, yellow pepper, tomatoes, mushrooms, italian seasoning, red pepper flakes and squeeze of lemon juice on each packet.
- Close each packet completely. At this point I take a marker and mark the initial of each person on their packet.
- Place in the oven for 30 minutes.
- Open packet carefully, and put contents over rice. Throw packet away! Easy peasy clean up too !
Nutrition Facts : Calories 72.8, Fat 0.6, SaturatedFat 0.1, Sodium 432.9, Carbohydrate 17.8, Fiber 3.6, Sugar 4.3, Protein 4
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
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