Jerk Chicken With Barbecue Sauce Food

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

Steps:

• Place all ingredients for base in a blender or food processor and process until smooth.
• Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
• Grill on the barbecue until fully cooked.
• Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
• Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

GRILLED JERK CHICKEN

Steps:

• In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a thermometer reaches 165° for chicken breasts and 170°-175° for thighs.

CARIBBEAN JERK MARINATED CHICKEN

Steps:

• Mix Seasoning, oil, soy sauce and vinegar in small bowl. Reserve 2 tbsp. marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning occasionally and basting with reserved marinade during the last few minutes of cooking.

JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE

Steps:

• Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
• Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
• For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
• Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
• Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
• Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
• Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
• Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
• Place the browned chicken thighs in the prepared baking dish.
• Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
• Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
• Bake for 35 to 40 minutes or until chicken is cooked through.
• Serve with Jamaican Barbecue Sauce.
• In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
• Bring the sauce to a boil, stirring to dissolve the sugar.
• Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
• Remove the sauce from the heat and cool to room temperature.
• Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
• Serve at room temperature with the Jamaican Jerked Chicken.

CHICKEN CUTLETS WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Sprinkle chicken with 1/8 teaspoon each salt and pepper.
• Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate.
• Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute.
• Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
• Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes.
• Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

JAMAICAN JERK BBQ SAUCE

Steps:

• Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
• Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

BARBECUED JERK CHICKEN

Steps:

• Place all the ingredients, except the chicken, in a food processor and process until smooth.
• Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
• Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
• Cover and refrigerate for 4 to 6 hours or overnight.
• Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.

JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE

Steps:

• Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
• Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
• While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
• In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
• Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

JERK CHICKEN WITH BBQ SAUCE

Steps:

• Stir first 3 ingredients in small skillet over medium high heat until fragrant, about 30 seconds.
• Add all ingredients accept for bbq sauce and chicken to food processor and blend until a puree forms.
• Mix 1 1/2 cups of puree with the bbq sauce, cover and refrigerate.
• Place chicken in large glass baking dish. Pour remaining puree over chicken; turn to coat.
• Refrigerate overnight.
• Prepare bbq (medium heat) sprinkle chicken with salt and pepper. Grill chicken until cooked through.
• Meanwhile, bring bbq sauce to simmer. Serve chicken, passing bbq sauce separately.

JERK CHICKEN

Steps:

• For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes.
• Pour the brine over the ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
• For the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside.
• Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
• For the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove the sauce from the heat and transfer to a blender. Blend until smooth and set aside.
• To cook the chicken: Preheat the oven to 325 degrees 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 marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Continue with the remaining chicken. Transfer the baking sheet the oven and cook until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minutes and broil until the skin crisps.
• Remove the chicken from the oven, brush it with some of the Jerk BBQ Sauce and let it rest 10 to 15 minutes. Serve with the remaining Jerk BBQ Sauce on the side.

JAMAICAN BARBECUE SAUCE

Steps:

• In a saucepan, heat olive oil over medium heat until hot.
• Saute the onions and whole (do not chop) Scotch Bonnet until tender.
• Stir in the remaining ingredients.
• Bring to a boil and reduce to desired thickness. Remove Scotch Bonnet and discard.
• Remove from the heat; cool.
• Refrigerate leftovers covered or in a mason jar for up to 2 weeks.

ENA'S SIGNATURE SPICY JERK CHICKEN AND JERK SAUCE

Steps:

• Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
• Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
• Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
• Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
• Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
• Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.

JERK BBQ SAUCE

Steps:

• Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

AIR FRYER JERK CHICKEN WITH SPICY BBQ SAUCE

Steps:

• Preheat an air fryer to 380 degrees F. Line the basket with parchment paper and spray the parchment with cooking spray.
• For the chicken: Combine the brown sugar, allspice, cinnamon, ginger, thyme, granulated garlic, onion powder, cayenne, nutmeg, salt and pepper in a large resealable bag and mix to combine. Add the chicken, in batches if necessary, and shake to coat the pieces completely.
• Let the chicken rest while you make the BBQ sauce: Place the brown sugar, scallions, garlic, ginger, jalapeños, soy sauce, lime juice, tamarind paste, vinegar, cinnamon, thyme, salt and pepper in a food processor and add 1/2 cup water. Pulse until well blended, making sure the ginger is incorporated. Transfer to a small saucepan and simmer over low heat for 15 minutes to meld the flavors, stirring every few minutes.
• Place the chicken, skin side down, in the prepared basket, making sure the pieces don't touch (cook the chicken in batches if necessary). Cook for 12 minutes.
• Remove the basket from the fryer, flip the chicken with tongs, and baste with BBQ sauce. Continue cooking until an instant-read thermometer inserted in the thickest part of a thigh reads 165 degrees, about 12 minutes more. Serve the remainder of the BBQ sauce on the side with the finished chicken.

JERK CHICKEN

Steps:

• Make the marinade:
• In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
• Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
• On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.