Jerk Chicken Breasts Food

NO-FUSS JERK CHICKEN

Steps:

• Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
• Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
• Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.

CAYMANIAN-STYLE JERK CHICKEN

Steps:

• In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it's too thick, thin with more soy sauce.)
• Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours.
• Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off.
• Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid.
• Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes.
• Serve immediately with some good ol' white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it.

JERK CHICKEN

Steps:

• Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
• Combine all of the above in a bowl and stir in the following: .

CARIBBEAN JERK CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
• Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165°F), turning occasionally. Serve with rice.
• KRAFT KITCHEN'S TIPS:.
• NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
• USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.

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.

JAMAICAN JERK CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken and rice until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
• Heat greased grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
• Serve with rice.

PERFECT BAKED JERK CHICKEN

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

JERK CHICKEN WITH RICE & PEAS

Steps:

• To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
• Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
• Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
• If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
• To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
• While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
• Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
• Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

JERK CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
• Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

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.