TASTE THE ISLANDS JERK CHICKEN SALAD
Take your taste buds on a Caribbean holiday with this salad that is bursting with flavour! The chicken can be made ahead so that this salad comes together in a flash for a light dinner. My personal preference is Walkerswood jerk rub but if you can't access it, Recipe #204926 is also quite good.
Provided by WizzyTheStick
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The chicken can be done the day before.
- Rub legs and thighs with butter and jerk seasonings. Marinate for 1/2 hr or overnight. Grill or roast in 375°F oven for 45 mins to an hour or until chicken is no longer pink when pierced with a fork. Baste chicken with butter throughout cooking process.
- In a screw top jar, combine 1/4 cup oil, lime juice, culantro (or sub cilantro, vinegar, 1/4 teaspoon salt and dash black pepper. Cover and shake well to make the dressing.
- Arrange on lettuce on 4 salad plates. Top with chicken, tomatoes, and avocado. Drizzle with dressing.
Nutrition Facts : Calories 301.8, Fat 19.7, SaturatedFat 8.8, Cholesterol 109.9, Sodium 333.2, Carbohydrate 6, Fiber 2.9, Sugar 1.7, Protein 26
JERK CHICKEN
Jamaican jerk chicken sings with flavorful heat, thanks to plentiful spices and potent chili peppers. Marinate this jerk chicken recipe overnight and cook it in the oven or on the grill.
Provided by Elise Bauer
Categories Dinner Grill Caribbean Chicken Grill Jamaican Jerk
Time P1DT1h
Yield 8
Number Of Ingredients 17
Steps:
- Make the jerk marinade: Put the vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
- Marinate the chicken: Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well. Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
- Cook the chicken, simmer marinade: When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer . Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice .
Nutrition Facts : Calories 888 kcal, Carbohydrate 8 g, Cholesterol 299 mg, Fiber 2 g, Protein 94 g, SaturatedFat 14 g, Sodium 849 mg, Sugar 3 g, Fat 50 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
JERK CHICKEN AND TOMATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 6h55m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Place the limes in a small microwave-safe bowl and microwave until the essential oils in the skin are released. These limes will be hot coming from the microwave, so set aside and let them cool before squeezing them.
- Using a blender (or a food processor), blend all the dry ingredients; allspice, nutmeg, cinnamon, thyme, onions, scallions, peppers (while wearing gloves) together to make a pulp. Return to the limes and squeeze the juice into the blender through the feeder tube. Make sure you use the lime oils which were released by microwaving, as well as the juice you've squeezed. Then add the soy sauce through the feeder tube. Mix well.
- Place the chicken pieces and lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
- Preheat the oven to 300 degrees F.
- Roast the chicken in a covered pan for 2 hours. Raise the temperature to 400 degrees F, uncover the chicken, and roast for another 30 minutes. The important thing is that you "check for doneness." When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of at least 180 degrees F.
- To make the tomato salad, mix tomatoes, garlic, olive oil, vinegar, red onion, basil in a mixing bowl. Toss gently and season with salt and pepper. Serve at room temperature family style.
GRILLED JAMAICAN JERK CHICKEN SALAD
Provided by Food Network
Time 9h5m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
- Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.
JERK CHICKEN SALAD
Make and share this Jerk Chicken Salad recipe from Food.com.
Provided by shawnajean
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pour a tablespoon of olive oil into a nonstick frying pan at medium-high heat.
- Cut the chicken into bite sizes, and add it to the pan.
- Add a few squirts of soy sauce, dash pepper and sage.
- Pour jerk sauce over chicken and mix well.
- Cook until the chicken is done (about 5 minutes), and set aside.
- Place the spinach in a large bowl.
- Cut tomatoes, cucumber and strawberries into bite-size pieces and mix with spinach.
- Toss cooked chicken into salad.
- Drain mandarin oranges and add to salad. Add dressing then serve.
Nutrition Facts : Calories 372.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 68.4, Sodium 205.3, Carbohydrate 24.9, Fiber 5.8, Sugar 13.1, Protein 33.4
JERK CHICKEN SALAD-PAMPERED CHEF
I adapted this recipe to my own taste. It originally uses a fresh whole pineapple, and 15 oz can of black beans. This uses the grill pan but I think any pan would do. Plain Olive Oil can be used instead of Garlic Oil.
Provided by Chef by Chance
Categories < 30 Mins
Time 27m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta, drain, and rinse under cold water. Toss with 2 tbsp of garlic oil and set aside.
- Into a small bowl, zest 1 lime, juice both limes, and add the mayonnaise and preserves. Mix well and set aside.
- In a medium bowl, whisk together 1 tbsp garlic oil and the jerk rub. Add the chicken tenders, coating the tenders.
- Heat grill pan over medium heat for 5 minutes. Add chicken and cook for 6-10 minutes, turning once. Remove chicken from pan and add the pineapple to the pan. Cook for 2 minutes, turning once.
- Cut chicken into bite size pieces.
- In the serving bowl, toss the pasta with chicken, pineapple, bell pepper, bacon, green onions, and dressing.
Nutrition Facts : Calories 558.5, Fat 12.5, SaturatedFat 3.9, Cholesterol 59.3, Sodium 246.9, Carbohydrate 80.4, Fiber 4.5, Sugar 19.6, Protein 30.9
JERK CHICKEN SALAD
The pampered chef, I was wary of trying this even though the picture looked amazing. I am not a big fan of super spicy. So I make chicken breasts instead of tenders. It was sooo good I had seconds and wanted thirds!
Provided by Sheila the Great
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wisk together jerk rub and olive oil. Add chicken and coat all sides. set aside.
- Slice pineapple into small chunks, or use a can or pineapple chunks drained.
- Cook chicken on both sides till cooked, then set aside. Cook pineapple in pan 1 minute on both sides. Cook bacon either in the oven or in the pan, let drain then crumble.
- Thinly slice red peppers and green onions. If you like arrange 12 lettuce leaves on a platter. Chop additional lettuce.
- Make dressing by wisking together the zest of one lime, and juice of 2. Add mayonaise and pineapple preserves. I didn't have preserves so I added pineapple juice and a few mashed up pieces of the pienapple.
- Layer salad on leaves, chopped lettuce, beans, bell peppers, chicken, pineapple, bacon and green onions.Drizle dressing over salad.
Nutrition Facts : Calories 399.5, Fat 13.4, SaturatedFat 2.8, Cholesterol 58.5, Sodium 283.9, Carbohydrate 48.7, Fiber 12.3, Sugar 22.5, Protein 25.5
SIMPLE CARIBBEAN JERK CHICKEN
I like jerk chicken but often don't have all the exotic ingredients. This simplifies the mix by using dry italian dressing. Yummy on the Grill!
Provided by princess buttercup
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except chicken in bowl.
- Pour over chicken.
- Cover and marinate 1 hour or over night in fridge.
- GRILL it!
- Enjoy!
JAMAICAN JERK CHICKEN SALAD
Make and share this Jamaican Jerk Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl or container, add the honey-mustard dressing and lime peel; stir to combine; cover and chill until ready to serve.
- Sprinkle chicken with jerk seasoning.
- Heat oil in a large skillet over medium-high heat.
- Cook chicken for approximately 12 minutes (turning once) or until no longer pink.
- Slice chicken thinly on the bias.
- Divide salad greens among 4 dinner plates; sprinkle with salt and pepper to taste.
- Place warm chicken slices and mango slices over greens.
- Drizzle with dressing.
Nutrition Facts : Calories 149.7, Fat 3.7, SaturatedFat 0.7, Cholesterol 68.4, Sodium 76.7, Protein 27.2
JERK CHICKEN WITH RICE & PEAS
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium
JERK CHICKEN SALAD WITH PAPAYA
Give chicken salad a Caribbean twist with jerk spice, creamy avocado and exotic papaya.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 22m
Number Of Ingredients 11
Steps:
- Chicory is made up of leaves attached to quite a solid base, so feel where the leaves start and slice them off. Thickly slice the base and set aside.
- Open out the chicken thighs and put them in a bowl with 1 tsp of the oil, the lime juice, jerk seasoning and oregano. Stir well, then griddle the chicken for 10 mins, turning once. Take off the griddle, cover with a plate and leave to rest while you quickly griddle the chicory slices.
- Meanwhile, put the redcurrant jelly, vinegar and remaining oil in a big bowl and mix well. Add the papaya and avocado, then the chicory leaves, but don't mix yet. Chop the chicken, add to the salad with the griddled chicory, then toss well. Pile on plates, squeeze over the remaining lime and serve while still warm, with new potatoes, if you like.
Nutrition Facts : Calories 485 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 39 grams protein, Sodium 0.9 milligram of sodium
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