Grilled Jamaican Jerk Chicken Food

JAMAICAN JERK CHICKEN WINGS

Steps:

• Add chicken to a large resealable plastic bag.
• Add garlic, onion, ginger, jalapeno, soy sauce, honey, lime juice, orange juice, salt, pepper, paprika, thyme, allspice, nutmeg, cinnamon, cayenne, bay leaves, and oil to a medium-sized bowl. Stir to combine. Transfer marinade to the bag.
• Seal the bag and place in the refrigerator for at least 2 hours, up to overnight.
• When ready to cook, preheat grill to 400˚F.
• Remove wings from marinade and discard the excess. Transfer chicken to the grill and cook for 30-40 minutes, flipping every 10-15 minutes, until skin is crispy and chicken registers 165˚F internally on a meat thermometer.

MISS OLLIE'S JERK CHICKEN

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.

GRILLED JAMAICAN JERK CHICKEN

Steps:

• Combine all of the ingredients (except the chicken) in a blender or food processor and blend on high until a thick marinade forms.
• Place chicken pieces into a large bowl or plastic bag, cover with marinade and place in the fridge for a minimum of 1-2 hours, preferably overnight. (The longer you leave the chicken to marinade, the more it will take on the flavours.)
• When you are ready to cook, take the chicken out of the fridge at least 30 minutes before cooking. (Bringing it to room temperature helps for an even cooking process.)
• Preheat a grill to medium-high heat, and lightly brush with oil to help chicken from sticking to the grill.
• Place the chicken, skin-side down, on the grill over a medium heat and cook for 25 to 35 minutes, turning often, until cooked through (internal temperature of 165°F).
• Transfer chicken to a plate and allow to rest 10 minutes before serving.
• Dress chicken with scallions and extra lime wedges to serve.
• Enjoy!

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

GRILLED JAMAICAN JERK CHICKEN

Steps:

• Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
• Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
• Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.

GRILLED JAMAICAN JERK CHICKEN

Steps:

• In a blender, combine all ingredients except the Scotch bonnets and blend. Add Scotch bonnet one at a time until desired spiciness is achieved. Adjust the seasoning to your liking, adding more dried spices or salt if needed.
• Pour over chicken and coat thoroughly .
• Let marinate for at least 2 hours in the fridge or up to 48 hours.
• Remove chicken from the fridge and bring to room temperature.
• Preheat grill. Lay the chicken legs skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, reduce the temp to low or medium-low (between 250 degrees Fahrenheit and 275 degrees Fahrenheit, no more than 300 degrees Fahrenheit). Cover the grill and cook for 20-40 minutes, turning occasionally.
• Cook time will depend on your grill set-up, the size of your chicken legs and how cold your chicken legs are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temperature so that the chicken cooks low and slow.
• The chicken is cooked when the internal temperature of the chicken pieces are 160 degrees Fahrenheit for breasts and 170 degrees Fahrenheit for thighs, when tested with a meat thermometer. You can also check by cutting into the middle of the thickest piece, if the juices run clear, the chicken is done.
• Transfer the chicken to a platter and serve.

GRILLED JAMAICAN "JERK" CHICKEN

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 DRUMSTICKS

Steps:

• Put all ingredients except the chicken in a food processor and process until smooth.
• Put the chicken into a re-sealable plastic bag and pour the marinade over it.
• Seal the bag and massage it to make sure all of the chicken is covered. Refrigerate overnight or 6-8 hours
• Heat barbecue grill to high and spray with cooking spray
• Remove drumsticks from marinade and transfer to a platter. Discard marinade.
• Place chicken drumsticks on the grill and allow to sear, about 2 minutes per side.
• Turn grill heat to low, close the lid and grill the chicken, turning occasionally, until internal temperature at the thickest part of the drumstick reads 170°, about 40 minutes. Serve hot, with lime wedges.

GRILLED JAMAICAN JERK CHICKEN SALAD

Steps:

• Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
• Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.