Jerk Chicken Fast Easy And Delicious Food

JERK CHICKEN

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.

THE ULTIMATE JERK CHICKEN

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.

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.

SUPER SIMPLE JERK CHICKEN

Steps:

• Combine all the spices, brown sugar, and oil in a small bowl. Preheat a skillet or grill to high heat.
• Rub the spice mixture over the chicken breasts (I had the best luck doing this with my hands). You can layer the spice mixture on the chicken as thick or thin as you like - there should be enough to cover about 4 large chicken breasts or 1 1/2 lbs. Place the spice-rubbed chicken breasts on the hot grill or skillet. Cook for about 4 minutes on each side, until the exterior is very deep, dark brown and the inside is no longer pink.
• Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting.

JERK CHICKEN - FAST, EASY AND DELICIOUS

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.

SAUCY JERK CHICKEN

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.

FAUX JERK CHICKEN

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.

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.