Juicy Jerk Chicken Tenders Food

BAKED JERK CHICKEN

Steps:

• Add all of the marinade ingredients to a food processor and pulse until combined. Reserve 1/4 cup of the marinade.
• Pour into a large ziplock bag along with the chicken. Marinade for at least and hour or preferably overnight.
• When you are ready to cook preheat oven to 350 degrees.Take the chicken out of the marinade and place the chicken in a cast iron skillet or oven safe pan.Cook for 1 hour or until chicken is fully cooked.
• Take out of the oven and brush on the reserved marinade.Turn oven to broil and cook for 3-4 minutes or until the skin is browned and crispy. (Make sure to keep a close eye on it so it does not burn)
• Serve immediately with lime wedges and fresh chopped cilantro.

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.

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.

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.

JERK CHICKEN WITH RICE & PEAS

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.

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.

JUICY JERK CHICKEN TENDERS

Steps:

• Cook all ingredients except the flour and the jerk sauce in a large skillet on medium heat.
• After about 10 minutes your chicken will no longer be pink. Add your sauce and sprinkle your quick mixing flour.
• Stir all ingredients slowly and thorughly, reduce heat, cover, and simmer for 15 to 20 minutes stirring occasionally.
• Nutritional analysis is based about 3/4 cup per person.