Caribbean Jerk Chicken Breasts Recipes

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

JAMAICAN JERK CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken and rice until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
• Heat greased grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
• Serve with rice.

CARIBBEAN JERK CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
• Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165°F), turning occasionally. Serve with rice.
• KRAFT KITCHEN'S TIPS:.
• NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
• USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.

CARIBBEAN JERK CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

CARIBBEAN JERK CHICKEN RECIPE

Steps:

• For the Caribbean Jerk Chicken:
• Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.
• For the butter sauce:
• Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.
• For the fried bananas:
• Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.

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.