JAMAICAN JERK CHICKEN PIZZA
This Jamaican Jerk Chicken Pizza is made with tender pieces of marinated chicken thighs, onion, red peppers, pineapple, bacon and the most incredible Jamaican jerk inspired pizza sauce.
Provided by Danielle Wolter
Number Of Ingredients 27
Steps:
- Combine all the marinade ingredients and add the chicken. Let it sit in the fridge for at least 6 hours, or overnight.
- Preheat the oven to 425 degrees.
- Remove from the fridge and grill or broil the chicken for about 4 1/2 minutes per side, or until the temperature reads 165 degrees. Let it cool and dice it in 1/2" chunks.
- Spread the pizza sauce over the dough and add the mozzarella cheese, chicken, crumbled bacon, pineapple, onion, and red pepper. Sprinkle additional cheese on top if desired.
- Place on the bottom rack in the oven and bake for 12-15 minutes, until crust is golden brown. Drizzle with fresh lime juice, garnish with cilantro, slice and serve.
Nutrition Facts : ServingSize 2 slices, Calories 1012 kcal, Carbohydrate 112 g, Protein 37 g, Fat 47 g, SaturatedFat 15 g, Cholesterol 118 mg, Sodium 1939 mg, Fiber 6 g, Sugar 17 g
JAMAICAN JERK CHICKEN
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
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 JERKED CHICKEN
Spicy marinated chicken.
Provided by Cathy Anderson
Categories World Cuisine Recipes Latin American Caribbean
Time 8h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 3.6 g, Cholesterol 105 mg, Fat 12.2 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 3.4 g, Sodium 324.6 mg, Sugar 1.6 g
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