Grilled Jamaican Jerk Chicken Salad Food
GRILLED JAMAICAN "JERK" CHICKEN
Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.
Provided by Cullinaryjudge
Categories Caribbean
Time 35m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Pound chicken to tenderize.
- Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
- Grill until just done.
- Do not overcook.
- Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.
GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE
I had jerk chicken for the first time from a restaurant called "Flames" here in Boston, and, as is seemingly my mission nowadays, I wanted to find a way to make it at home. This is a recipe I've tweaked to my own personal tastes, but be warned, it is very VERY speecy spicy! So you may want to have some rice or fruit nearby to quench the FLAMES! I used my little Foreman grill, and the chicken turned out perfectly!
Provided by Indigo
Categories Chicken
Time 40m
Yield 12 breasts, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
- Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
- Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
- Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.
Nutrition Facts : Calories 434, Fat 24.9, SaturatedFat 6, Cholesterol 111.4, Sodium 1380.9, Carbohydrate 11.7, Fiber 1.7, Sugar 7, Protein 38.3
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5/5 (2)Servings 6Cuisine American, JamaicanCategory Salad, Sandwich
- In a small bowl, combine jerk marinade, brown sugar and mayo. Taste and season with salt if necessary. Set aside.
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- For the Jamaican Jerk Chicken: Place all the ingredients, except the chicken, in the food processor and puree until smooth. (If you are sensitive to spicy heat, use only 1-2 habanero peppers.) Pour the marinade into a large zip bag and add the chicken. Allow the chicken to marinate for at least one hour, but up to 16 hours.
- When the chicken is ready to grill, preheat the grill to medium heat. Once hot, remove the chicken from the marinade and place on the grill. Grill for 5 minutes per side. Then allow the chicken to rest 5 minutes before cutting.
- Once the chicken has rested, cut into strips. Arrange the romaine lettuce on a large platter, topped with grilled peppers, cucumbers, pineapple and avocado slices. Fan the chicken pieces over the top and drizzle with Newman's Own Honey Mustard Lite Dressing. Serve immediately.
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