Habanero Jerk Chicken Food

GRILLED JERK RUBBED CHICKEN WITH HABANERO-MINT GLAZE

Steps:

• Combine all ingredients in a medium bowl.
• Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
• Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.

JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS AND MANGO-HABANERO HOT SAUCE

Steps:

• For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
• Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
• For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
• For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
• To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
• In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
• Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
• Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.

JERK CHICKEN WITH ROASTED MANGO AND HABANERO CHILES

Steps:

• In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder. Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight.
• Heat the oven to 350 degrees F.
• Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro.
• Note: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned.

JAMAICAN JERK CHICKEN

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.

JERK CHICKEN EGG ROLLS WITH MANGO-HABANERO SAUCE

Steps:

• Combine mango with 3/4 cup water, rice vinegar, garlic, and salt in small saucepan. Add most of the brown sugar, reserving 1 teaspoon. Bring to a boil. Reduce heat to medium-low. Cook for 5 minutes. Add habanero peppers and simmer on low for 2 minutes. Mix 2 tablespoon water with cornstarch; stir slurry into the pan. Cook over medium-high until thick, 3 to 5 minutes. Leave mixture chunky or blend for a smoother texture.
• Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add chicken thighs and saute until browned, 5 to 7 minutes; sprinkle jerk seasoning over chicken. Add shallot and garlic; cook and stir until shallot begins to soften, about 3 minutes. Reduce heat to medium. Add cabbage, carrots, and reserved sugar. Cook until cabbage is translucent but still a little crunchy, 3 to 5 minutes. Taste for seasoning. Let mixture cool.
• Heat remaining vegetable oil in a pan over medium-high heat. Fry plantains until they start to brown, about 5 minutes. Transfer plantains onto a paper towel and let cool.
• Separate and place egg roll wrappers onto your work surface. Mix egg with water for the egg wash.
• Lay out one wrapper with a corner pointed toward you. Use a slotted spoon to add some of the chicken and cabbage mixtures across the center. Sprinkle plantain bits on top. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with egg wash. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal. Fill and fold remaining egg rolls.
• Heat oil in a large saucepan over medium-high heat. Fry egg rolls in batches in the hot oil, turning occasionally, until golden brown, about 5 minutes. Remove from oil and drain on paper towels or rack. Serve with the mango-habanero sauce.

JAY'S JERK CHICKEN

Steps:

• In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
• Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

A JERKY CHICKEN

Steps:

• Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
• Preheat your oven's broiler.
• Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

JERK CHICKEN WINGS

Steps:

• In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
• Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!

Steps:

• Cut the chicken breasts into chunks.
• 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 the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

HABANERO JERK CHICKEN

Steps:

• Mix onion, thyme, sugar, salt, nutmeg and tabasco sauce in a small bowl.
• Remove fat from chicken and stab a couple of times with a fork.
• Spoon or rub seasoning mixture over both sides of each breast half and let it marinate for 20 minutes (it's still pretty good without marinating).
• Heat butter and oil in large skillet over medium heat.
• When bubbling, add chicken and cook for 5 to 10 minutes on each side (depending on size of chicken breasts) until brown and cooked through.

JERK CHICKEN WITH HABANERO-MINT GLAZE AND MANGO RELISH

Steps:

• Heat grill to medium. Combine all spice ingredients in a medium bowl.
• Brush chicken on both sides with the oil and season with salt. Rub 1 side of each breast with some of the jerk seasoning. Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 5 minutes. Turn the chicken over, brush the top side with some of the Habanero-Mint Glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes. Remove from the grill to a serving platter, brush with more glaze and let rest 5 minutes. Serve with Mango Relish on the side.
• Place vinegars and habanero in a medium nonreactive saucepan and bring to a boil over medium heat. Add the sugar and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture has thickened and reduced by about half. *Carefully transfer the mixture to a blender, add the mint and blend until smooth. Season with salt and let the glaze cool to room temperature.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Combine all ingredients in a large bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving to allow flavors to meld. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.

JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE

Steps:

• Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
• Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

BEN'S HABANERO CHICKEN

Steps:

• Add chicken breasts to pan and sliced habanero and jalapeno.
• Add water and butter.
• Do a good sprinkling of ground red pepper and sprinkle on Garlic.
• Add about 10 to 15 drops of Franks Cayenne pepper sauce.
• Salt to your taste.
• Cook for 30 minutes on medium.
• Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
• Serve.
• The juice is delish served on mashed potatoes and field peas!

MARTHA'S JERK CHICKEN

Steps:

• Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste.
• Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper.
• Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
• Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken.
• Transfer remaining marinade to a large bowl.
• Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
• Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds).
• Brush grate lightly with oil.
• Place chicken on grill, skin sides down. Discard used marinade.
• Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes.
• Cut chicken breast halves into 2 or 3 pieces, if desired.
• Serve with lime wedges.

CARIBBEAN JERK CHICKEN

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.

JERK CHICKEN

Steps:

• Make the marinade:
• In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
• Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
• On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.