JAMAICAN JERK CHICKEN AND SEASONING
I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.
Provided by Smoky Okie
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
- Whisk together lime juice and olive oil.
- Rub chicken well with lime/oil mix. Do not marinate.
- Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
- Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
- Prepare grill for direct/indirect grilling.
- Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
- Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
- One quick dance across the direct heat before serving will help crisp it a bit.
- Serve with plenty of napkins.
GRILLED JERK CHICKEN DRUMSTICKS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours or overnight.
- Preheat a grill to medium. Oil the grates. Remove the chicken from the marinade, shaking off any large pieces of chile or scallion. Season all over with salt and pepper. Grill, covered, turning often, until the chicken is browned and cooked through, 20 to 25 minutes. Serve with lime wedges.
GRILLED JERK RUBBED CHICKEN WITH HABANERO-MINT GLAZE
Steps:
- Combine all ingredients in a medium bowl.
- Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
- Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.
JERK SPICE-RUBBED CHICKEN LEGS
We took the traditional Jamaican jerk spice and simplified it. Before you call the authenticity police, give it a try on roast chicken legs.
Provided by Andy Baraghani
Categories Bon Appétit Spice Chicken Roast Cinnamon Clove Thyme Dinner Jamaica Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef's knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.
- Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30-35 minutes.
- Do Ahead
- Jerk spice can be made 3 months ahead. Store airtight at room temperature.
EASY JAMAICAN JERK CHICKEN RECIPE
Steps:
- Prepare: Preheat oven to 425F with rack on lower middle position. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. Set aside.
- Mix: In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Evenly rub mixture underneath the skin of chicken legs (easiest to use clean hands to really push the mixture as far underneath skin as you can) as well as on top.
- Bake: Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. Bake about 40 minutes or until nicely browned. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Sugar 2 g, Sodium 654 mg, Fat 12 g, SaturatedFat 2 g, TransFat 0.02 g, Carbohydrate 5 g, Fiber 1 g, Protein 25 g, Cholesterol 117 mg, UnsaturatedFat 8 g
JAMAICAN JERK RUB
Make and share this Jamaican Jerk Rub recipe from Food.com.
Provided by PalatablePastime
Categories Caribbean
Time 5m
Yield 3 tablespoons
Number Of Ingredients 11
Steps:
- Mix together all spices thoroughly and store in an airtight container.
- To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling.
- This recipe should do about 3 pounds of meat.
Nutrition Facts : Calories 21.4, Fat 0.6, SaturatedFat 0.2, Sodium 390.5, Carbohydrate 4.8, Fiber 1.7, Sugar 1.7, Protein 0.6
JERK CHICKEN
Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 271 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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