Jamaican Jerk Chicken Food

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

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

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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

JAMAICAN JERK CHICKEN AND SEASONING

Jamaican Jerk Chicken and Seasoning image

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

Ingredients

2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1/2 tablespoons sea salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon garlic powder
3/4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1/3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever)
1 lime, juice of
1/4 cup olive oil

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

Jamaican Jerk Chicken image

This is an amazing recipe. Don't let the number of ingredients scare you off...just line up the bottles and measure!

Provided by Chefiebig

Categories Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon dried ground thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons kosher salt
1 tablespoon granulated sugar
1/4 cup vegetable oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
2 tablespoons lime juice
1 scotch bonnet peppers or 2 jalapeno peppers, seeded and chopped finely
1 large onion, chopped
3 green onions, chopped
5 lbs skinless chicken pieces (on the bone)

Steps:

In a large casserole with a lid, combine all ingredients except chicken.
Add chicken, stirring to coat well.
Cover and refrigerate for 1 hour up to 24 hours.
First drain, then Bake@ 350 for one hour OR drain and barbecue.
Serve with steamed white rice.

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Provided by Food Network

Categories main-dish

Time 1h7m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1/3 cup olive oil
1/3 cup distilled white vinegar
1/2 cup orange juice
1/2 cup lime juice
1/2 cup molasses
1/4 cup soy sauce
1 bunch cilantro, leaves chopped
4 green onions, chopped
2 cloves garlic, chopped
1 Scotch bonnet chili, serrano, or Thai bird chiles, seeded and minced
3 bay leaves
3 peppercorns
1-inch piece cinnamon, crushed
2 tablespoons ground sage
1 tablespoon ground thyme
1 tablespoon ground allspice
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
5 pounds chicken pieces

Steps:

Combine the oil and vinegar in a medium glass bowl. Stir in the orange and lime juice, molasses, soy sauce, cilantro, green onions, garlic, chili, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg.
Place the chicken pieces in a large baking pan and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.
Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the lid. Grill for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade.

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories Caribbean Recipes

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

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

Ingredients

3 tablespoons dark rum
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice

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

Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories Dinner

Time 1h10m

Number Of Ingredients 13

Ingredients

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

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.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Provided by Food Network

Categories main-dish

Time 12h50m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

7 to 8 whole allspice
3 tablespoons seasoning salt, such as Lawry's
1 to 2 Scotch Bonnet peppers, quartered
1 bundle green onions, cut into 1-inch sections
1 sprig fresh thyme, leaves coarsely chopped
1 whole chicken, cleaned and quartered

Steps:

Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

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Jerk Chicken. Synonymous with traditional Jamaican food, jerk chicken can be found on almost every street corner on the island. From roadside stands to gourmet restaurants, this spicy, marinated chicken dish got its name from the method used to prepare it, called “jerk cooking”.
Ackee & Saltfish. Jamaica’s national dish is a bit of an oddball. Made in part with the yellow flesh of boiled ackee (a round, reddish fruit that originated from West Africa) sautéed with salted codfish, onions, tomatoes, chilis and various spices.
Coconut Drops. Sticky, sugary coconut drops are a go-to when your sweet tooth starts making demands. About the size of the palm of your hand and the texture of peanut brittle, coconut drops are often homemade and available for a quick bite in grocery shops, general stores, and markets.
Fish and Festival. We cannot stress this enough. Special diets notwithstanding, you cannot leave Jamaica without indulging in a big plate of fish and festival!
Run Down or Dip and Fall Back. Rest assured you won’t be doing a military drill after ordering a classic run dung. Instead, you’ll get a bowl of savoury, creamy, and fragrant fish stew made from large pieces of cod or mackerel, yams, tomatoes, and onions cooked in coconut milk.
Curry Goat. Another iconic Jamaican dish that is served almost everywhere on the island. Curry was introduced to Jamaica by Indian immigrants who came to work on the sugar plantations.
Oxtail. Whether made into stew or marinated with jerk sauce, Jamaican oxtail dishes are local favourites. Although rich and meaty, oxtails are incredibly tough and filled with cartilage.
Pepper Pot Soup. A classic creole-style soup made with callaloo, a mix of chopped leafy greens, mainly amaranth. Pepper pot comes in different variations and can be served without meat ingredients.
Gizzada. Also known as pinch-me-round, these mouth-tinglingly sweet tarts with pinched crust are stuffed with grated coconut and nutmeg fillings. Grizzada is a descendant of the Portuguese classic cheesecake pastry, Queijadas, which was introduced to the island by Portuguese Jews fleeing religious persecution in Europe around the 15th to 16th century.
Jamaican Patty. This ubiquitous meat pastry needs little introduction. From every convenience store counter to every newsstand at your local subway station, the Jamaican beef patty is easily the most recognizable Jamaican food outside of the island.

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AUTHENTIC JAMAICAN FOOD | JRS JAMAICAN JERK- AUTHENTIC ...

Jerk Chicken Served with: Rice and peas Coleslaw. $15.00 Curry Chicken Served with: Rice and peas Coleslaw. $15.00 Beef Patty $5.00 Add Jerk Shrimp ... Jrs Jamaican Jerk- Authentic Jamaican Food. Select pickup location Pickup Delivery Select pickup location Jrs Jamaican Jerk LLC 93 N Kam HWY STE 102 WAHIAWA, HI 96786 ...
From jrs-jamaican-jerk-llc.square.site

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JAMAICAN BBQ - HOME | PIMENTO JERK FOOD TRUCK

Pimento Jerk Is a Toronto based food truck offering the Authentic flavour of Jamaican BBQ. Believing in great service and great food. Our unique menu offers creations that has something for everyone. Including vegan, gluten-free, halal, Keto, and just simple deliciousness. Learn more.
From jamaicanbbq.ca

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JAMAICAN JERK CHICKEN - CARLSBAD CRAVINGS

Jerk Chicken is a spicy, smoky grilled chicken, usually whole chicken, or bone-in chicken, famous from Jamaica but also common in the Cayman Islands and throughout the Caribbean. It is juicy, tender, savory, smoky and slightly sweet with fiery heat with distinctive seasoning from the hot peppers, sweet allspice berries, thyme and ginger.
From carlsbadcravings.com

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JERK CHICKEN - JAMAICAN DINNERS

Featuring Jamaican Food / Jerk Chicken Recipe. Lawyer-up, Doctor-up, Rehab cooking online-classes are here! Is Jerk Chicken for dinner today? Learn how to prepare cook Jamaican food Jerk Chicken.. “FREE MEMBERSHIP – NEVERTHELESS IF YOU BUY COOKBOOKS; IT WILL PROVIDE EXCLUSIVE ACCESS TO THE RECIPES.”
From jamaicandinners.com

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JAMAICAN JERK CHICKEN - JAMDOWN FOODIE JAMAICAN JERK ...

Cut and rinse chicken. Pat dry and set aside. In a blender, add scallions, onion, thyme, garlic, pimento, scotchies, ginger, and oil and blend for about 30 seconds. Open the blender and add in powdered seasonings and blend again for about 10 seconds, just to combine.
From jamdownfoodie.com

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