JERK CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
- Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
- Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side. Serve with the Mango Chutney and cilantro.
- Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
- Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.
THE ULTIMATE JERK CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 9h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
- Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
- Preheat grill to high.
- Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
- Preheat oven to 300 degrees F.
- Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
JERK CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 8h50m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.
- Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.
- Prepare a grill for medium-high heat.
- Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.
- Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.
HOMESTYLE JERK CHICKEN
Provided by Nigella Lawson : Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 27
Steps:
- I should start this by saying my home version of Jerk Chicken is different from the street-food, hot and crisp, that I've eaten in Jamaica straight out of what looks like a metal barrel on its side. Well, it would be different, wouldn't it? It's not that I haven't tried to replicate the recipe, using whole quarters of chicken, with the bone still in and the skin still on, but it hasn't felt right. A domestic oven just doesn't get hot enough, and so although the spiced chili crust gets gratifyingly crisp, the skin doesn't - it can't - and flabby skin is just not to be countenanced. Thus, although the vinegary, limey, rum and spiced marinade makes the meat lusciously tender, you have to jettison its outer casing entirely. This seems too much of a waste to me.
- Now, you will rarely find me suggesting breast meat, let alone a breast fillet, so you have to believe me when I say that the heat of the marinade, and the meat's edible carapace work best when offset against the meltingly tender white meat within. And, in turn, I must say that I have never managed to make, or find, white meat that turns out so luscious and succulent. It's a miracle all round. I'm stunned, but grateful. I have nothing to add, save the suggestion that you could consider working the same magic with some lean pork tenderloin as well.
- Don't cook this, though, unless you like it hot. And I mean hot. There's no point choosing to cook this and then trying to find a way to tame it, say by taking out the seeds from the chili (though you could if you must). Besides, although it packs a major punch, the sweet, creamy, coconutty rice that just must be served with it, offers the perfect counterbalancing salve.
- Slash the chicken breasts, 3 slashes a breast, each cut about 3/4-inch deep on the diagonal. Put in a rectangular dish, slashed-side down. Put all the other ingredients in the processor and blitz to a dark, earthy paste and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator, (covered), overnight.
- Preheat oven to 400 degrees F. Double-line a shallow roasting pan with aluminium foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.
- Take the pan out of the oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a further 30 minutes, by which time the chicken will be cooked through and tender with a thick fiery crust. You could get started on the Rice and Peas once the chicken's back in the oven for its final stint.
- For serving: Pile up each dinner plate with coconutty rice and sit a piece of hot-crusted chicken proudly on top.
- Make Ahead Note: Jerk paste can be made 1 day ahead. Transfer to non-metallic bowl and press a piece of plastic wrap onto the surface. Cover bowl tightly with second layer of plastic wrap and refrigerate. The chicken can be marinated up to 24 hours in advance. Cover dish tightly with plastic wrap and store in the refrigerator.
- Freeze Note: The chicken in its marinade can be frozen, in a resealable bag, for up to 1 month. Thaw overnight in the refrigerator - put the bag in a bowl to catch any leaks.
- Making leftovers right: Should you have leftovers - and don't count on it if you're 6 round the table - refrigerate as soon as cooled and within 1 to 2 days you can simply snip some chicken into the rice and reheat until piping hot. However, I love this in a new form: a thick, coconutty soup punctured by fiery bursts of tender meat. Add some coconut milk and chicken broth to the leftover rice, along with some freshly grated gingerroot and a spritz of lime juice, and heat up, adding the chicken, cut into small strips or small chunks, once it starts bubbling. When the meat's piping hot, season to taste then pour your soup into a bowl (or bowls) and scatter with freshly chopped cilantro and slurp gratefully.
- Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
- Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.
ISLAND JERK CHICKEN RECIPE
Bring home some Caribbean taste with our Island Jerk Chicken Recipe. One bite of our Island Jerk Chicken Recipe and you may feel a slight island breeze.
Provided by My Food and Family
Categories Spices
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except chicken; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
- Heat broiler. Remove chicken from marinade; discard marinade. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or until done (165°F).
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 25 g
THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!
A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the "heat" to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a "commercial" flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-)
Provided by French Tart
Categories Chicken Breast
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 219.3, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 473.9, Carbohydrate 12.1, Fiber 2.1, Sugar 4.2, Protein 28.8
JAMAICAN JERK CHICKEN
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
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
JERK CHICKEN
Steps:
- For the collard greens: Peel off collard green leaves from stems (leave in big pieces; we do not dice our collard greens).
- Place onions in a pot with butter over medium heat. Add celery, carrots and peppers.
- Cut bacon strips into 3 sections and add to the pot. Add black pepper. Saute all together-do NOT crisp bacon, but allow browning on the bottom of the pot, stirring every now and then and scraping the bottom of the pot. Add 1 cup water, deglazing bottom of the pot.
- Add paprika and saute more. The pot will start to dry out; add water as needed, making sure that the pot stays moist and wet but being careful not to overwater. Add garlic and collard greens along with 3 cups water.
- Add garlic powder, onion powder, chili powder and House Seasoning and continue to saute, adding water as needed, until the collard greens become soft. Add potatoes and fill pot with hot water until everything is barely submerged. Add ham base. Stir. Cover and cook, stirring every 30 minutes and adding water as needed to keep everything submerged, for 3 hours.
- For the mashed potatoes: Place potatoes in a pot. Pour hot water over the top until potatoes are submerged. Cook until potatoes are fork-tender. Drain and put potatoes to the side.
- Add butter and garlic to the hot pot. Add potatoes, sour cream, whipping cream and 3-cheese mixture, along with House Seasoning. Mash all ingredients together.
- For the jerk seasoning: Mix together paprika, garlic powder, onion powder, chipotle, cumin, salt, brown sugar, cayenne, ginger, nutmeg, black pepper, seasoning blend and blackening seasoning in a bowl.
- For the jerk chicken: Stir the salt and cayenne into the buttermilk, then add the chicken. Marinate, refrigerated, for at least 16 but no more than 24 hours.
- Take out chicken and cut each piece in half at an angle. Sprinkle the chicken on both sides with jerk seasoning.
- Add 1 tablespoon butter to a hot pan. Add 1 tablespoon extra-virgin olive oil. Add chicken and cook both sides until chicken is almost done. Add green peppers and onions, pork belly, House Seasoning, a pinch jerk seasoning and a little more butter.
- Add a touch of water while shaking the pan. Cook until pork belly, peppers, and onions are translucent and the chicken is cooked through. Add parsley and roasted red peppers for decoration. Serve with mashed potatoes and green beans.
- Mix the garlic powder, salt, pepper, paprika, cumin, onion powder, seasoned salt and cayenne in a bowl.
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: .
JERK CHICKEN
I grew up eating jerk chicken curbside in the Bronx. It's as spicy and complex as the people who make it.
Provided by Food Network
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 27
Steps:
- Make the brine: Combine 2 tablespoons salt, the granulated sugar, allspice, chile pepper, garlic, ginger and 1 quart water in a large pot and stir to combine. Bring to a boil over medium-high heat and cook until the salt and sugar have dissolved, about 5 minutes.
- Pour the brine over about 1/2 cup ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
- Make the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, garlic, ginger, allspice, brown sugar, cinnamon, cloves, bay leaf and chile pepper in a medium bowl; season with a pinch of salt. Set aside 5 tablespoons of the marinade to use for the barbecue sauce.
- Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the remaining jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
- Make the jerk barbecue sauce: Heat the canola oil in a medium saucepan over medium-low heat until shimmering. Add the onion, garlic, ginger and the reserved 5 tablespoons jerk paste marinade; simmer until the onion is translucent, 5 to 8 minutes. Add the ketchup and brown sugar and simmer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove from the heat and transfer to a blender. Blend until smooth.
- Cook the chicken: Preheat the oven to 325˚ F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from the marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Repeat to cook the remaining chicken. Transfer the baking sheet to the oven and bake until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minute and broil until the skin crisps.
- Remove the chicken from the oven, brush with some of the barbecue sauce and let rest 10 to 15 minutes. Serve with the remaining sauce on the side.
JERK CHICKEN FAMILY STYLE
This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe!
Provided by NcMysteryShopper
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor or blender, blend all of the above ingredients except the chicken legs.
- Place chicken in a large roasting pan and coat with rub.
- Allow the chicken marinate for about 40 minutes.
- Heat the oven to 450°.
- Cook chicken in the upper third of the oven for 15 minutes.
- Turn the legs and cook until just done, about 15 minutes longer.
Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 7.7, Cholesterol 138.6, Sodium 864.9, Carbohydrate 10.8, Fiber 1.4, Sugar 7.2, Protein 31
JERK CHICKEN
Provided by Food Network
Time 4h20m
Yield 1 1/2 cups
Number Of Ingredients 41
Steps:
- Sprinkle the chicken with the Jerk Rub, then saute or grill the chicken until firm but not cooked all the way, about 4 minutes per side.
- Remove to strainer and let sit for 1/2 hour to drain off as much of the juice as you can. Add the chicken to a pot. Cover the chicken 1/4 of the way up with the Jerk Base and then fill the pot with Jerk BBQ Sauce to the 3/4 point of the chicken. Simmer until the chicken starts to fall apart, about 45 minutes.
- Remove the chicken to a clean strainer to drain, reserve the liquid, put back into the pot and reduce the contents of the pot by 1/4. While the liquid is being reduced, use 2 forks to pull the chicken apart. After the liquid is reduced, add the chicken back to the pot. It is ready to use at this point and can be made into sandwiches or served over rice.
- Combine the sugar, onion powder, 5 tablespoons salt, 3 tablespoons black pepper, garlic powder, allspice, cayenne, nutmeg, thyme, orange peel, cinnamon, sage, ginger, jalapeno powder, habanero powder and lime peel in a bowl and stir to combine.
- For the jerk BBQ sauce: Combine 1/2 the Jerk Base recipe with the store-bought BBQ sauce and honey in a large bowl and stir to blend.
- For the jerk base: Combine the yellow onions, green onions, jalapeno pepper, white sugar, brown sugar, cayenne, allspice, thyme, pepper, sage, nutmeg, cinnamon, vinegar, orange juice, soy sauce, rum, oil and lime juice and simmer for 1 1/2 hours. When the onions are very tender, remove from heat and allow to cool to room temperature. In batches, use a blender to puree until smooth.
EASY BAKED JERK CHICKEN
Bring the flavors of the islands into your home with Easy Baked Jerk Chicken! You'll love the jerk seasoning plus lemon and fresh thyme in this Easy Baked Jerk Chicken recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Rub chicken with seasoning. Heat large heavy nonstick skillet over medium-high heat. Add 1/2 of the chicken pieces; cook 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer browned chicken pieces to 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken pieces.
- Add onion and lemon slices to drippings in skillet; cook 2 min., turning after 1 min. Spoon over chicken.
- Pour dressing over ingredients in pan; top with thyme. Cover.
- Bake 40 min. or until chicken is done (165ºF), uncovering for the last 10 min.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.791 g, Sugar 0 g, Protein 28 g
FAUX JERK CHICKEN
This recipe is a family favorite that is sweet and spicy! The taste is a welcome change from the everyday chicken dish. The longer you marinate, the better the flavor. Serve with a saffron rice.
Provided by BETHMCAFEE
Categories World Cuisine Recipes Latin American Caribbean
Time P1DT35m
Yield 4
Number Of Ingredients 13
Steps:
- In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
- Preheat the grill for high heat.
- Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 5.5 g, Cholesterol 67.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 351.7 mg, Sugar 3.4 g
JERK CHICKEN
Add some heat to your day with succulent Jerk Chicken. The Caribbean-inspired marinade for Jerk Chicken is flavored with cinnamon and ground red pepper.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in large shallow dish until well blended.
- Add chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade.
- Preheat greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked through, turning frequently.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
JERK CHICKEN
If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away....
Provided by LifeIsGood
Categories Poultry
Time 1h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, combine all of the ingredients up through the oil; process to a paste.
- Put the chicken in a bowl, pour the marinade over and coat the chicken.
- Cover and refrigerate overnight.
- Light a grill.
- Remove chicken pieces from the marinade, leaving on a coating of spice paste.
- Season the chicken pieces with salt and pepper.
- Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
- Transfer to a platter and serve.
Nutrition Facts : Calories 965.7, Fat 69.3, SaturatedFat 19, Cholesterol 292.6, Sodium 681.5, Carbohydrate 11.6, Fiber 1.2, Sugar 7.5, Protein 70.3
LYNN'S FAVORITE JERK CHICKEN
This recipe came from my brother-in-law with a few variations from me. Wonderful and flavorful with very few carbs. If you like your jerk chicken spicey, add more crushed red pepper flakes and cayenne pepper. Cooking time does not reflect marinating time.
Provided by Lavender Lynn
Categories Chicken Breast
Time 55m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Mix all ingredients, except chicken, in a medium bowl.
- Cut each chicken breast into 4-6 long pcs.
- Add marinade to chicken breasts.
- Marinate at least 4 hours or overnight.
- Can be grilled on barbecue or in broiler.
- Cook just until done, do not overcook. This will dry out if overcooked.
Nutrition Facts : Calories 452.7, Fat 28, SaturatedFat 5.7, Cholesterol 116.2, Sodium 359.1, Carbohydrate 10.7, Fiber 1.2, Sugar 7.5, Protein 38.5
TRADITIONAL JERK CHICKEN
Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on pork, beef, and fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 16
Steps:
- In the bowl of a food processor or the jar of a blender, combine vinegar, 1/2 cup water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps.
- Place chicken pieces in a medium-size bowl. Pour marinade over chicken, and turn chicken pieces to coat. Cover, and refrigerate at least 1 hour, or overnight if possible.
- Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook until the juices run clear when pierced with a two-pronged fork, 45 to 50 minutes.
THE ULTIMATE JERK CHICKEN
Make and share this The Ultimate Jerk Chicken recipe from Food.com.
Provided by raphtafari
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
- Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
- Preheat grill to high.
- Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
- Preheat oven to 300 degrees F.
- Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
- Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe/index.html?oc=linkback.
Nutrition Facts : Calories 701.8, Fat 48.5, SaturatedFat 11.9, Cholesterol 172.5, Sodium 173.3, Carbohydrate 22.5, Fiber 1.4, Sugar 15.5, Protein 44
LISA'S JERK CHICKEN
Got this on trip to Jamaica, it's the best jerk chicken I've eaten.
Provided by lisa
Categories World Cuisine Recipes Latin American Caribbean
Time 8h55m
Yield 8
Number Of Ingredients 17
Steps:
- Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
- Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
- Preheat grill for medium-low heat and lightly oil the grate.
- Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.
Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g
JAMAICAN JERK CHICKEN BREASTS
Get to makin' Jamaican Jerk Chicken Breasts! Marinate chicken in flavorful seasonings then grilled the chicken into tropical Jamaican Jerk Chicken Breasts.
Provided by My Food and Family
Categories Chicken
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g
JERK CHICKEN - FAST, EASY AND DELICIOUS
We love spicy foods and tender juicy chicken. This recipe is great combination of both. If you have children, simply omit the Jerk Sauce from their portion. Keep in mind that you can make this recipe as spicy or as mild as you wish by simply adjusting the marination time or adding dry Jerk Seasoning to the marinade to kick it up. I love to serve my Garlic Fry recipe with this dish and a nice salad. Note that this recipe works great for boneless, skinless chicken breast and I have also used it on pork cuts. Prep time does not include overnight marination.
Provided by Brandess
Categories Chicken Breast
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.
- Prepare grill to medium-high heat.
- Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
- Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.
Nutrition Facts : Calories 172, Fat 2.9, SaturatedFat 0.7, Cholesterol 83.8, Sodium 335.9, Carbohydrate 6.7, Fiber 0.6, Sugar 3.2, Protein 27.9
JAMAICAN JERK CHICKEN RECIPE
Try our Jamaican Jerk Chicken Recipe for an easy take on a Caribbean classic! This Jamaican Jerk Chicken Recipe can be made with simple pantry ingredients.
Provided by My Food and Family
Categories Home
Time 1h55m
Yield Makes 5 servings.
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken in small shallow dish until well blended.
- Dip chicken in dressing mixture, turning to evenly coat both sides of each piece. Place in single layer in large baking dish. Refrigerate 1 hour.
- Heat grill to medium heat. Grill chicken 40 to 45 min. or until done (165ºF), turning frequently.
Nutrition Facts : Calories 290, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g
SAUCY JERK CHICKEN
This recipe came to me by way of the February 2005 Zaar recipe adoption. Don't let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe. The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount. If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC.
Provided by BonnieZ
Categories Chicken Breast
Time 40m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
- Add onion and green onion.
- Combine well.
- Add chicken and allow to marinate refrigerated overnight, turning occasionally.
- Remove chicken from marinade and bring to room temperature.
- If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
- Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
- I have been told this recipe works well for those of you who do OMAC as follows:
- To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
- To serve, thaw in fridge overnight and then grill as directed.
Nutrition Facts : Calories 216.9, Fat 14.2, SaturatedFat 2.1, Sodium 1598.3, Carbohydrate 19.4, Fiber 3.2, Sugar 8.5, Protein 4
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