JERK BBQ SAUCE
Liven up your meals with this delicious jerk BBQ sauce. Simple to make with just 4 ingredients, it's great to use as a marinade or a dip.
Provided by Tanya
Categories Condiment
Time 10m
Number Of Ingredients 4
Steps:
- Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.
Nutrition Facts : Calories 45 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 279 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS
The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.
Provided by Chef Dwight Morris (shared with his permission)
Time 40m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
JAMAICAN BARBECUE SAUCE
"Since visiting Jamaica, I've become a big fan of jerk chicken and fish," writes Lee Ann Odell from Boulder, Colorado. "I came up with my own version of that zesty island flavoring especially for this contest. It's a great sauce for ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!"
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 17
Steps:
- In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 450mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
JAMAICAN JERKED BBQ SAUCE
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine all ingredients in a large pot or saucepan. Heat over medium heat, until thickened and slightly reduced. Cool and store in plastic containers or jars in the refrigerator until ready to use.
- Preheat grill to high.
- For ribs, place on grill without sauce and sear both sides. Use tongs. (Not forks, which allow juices to run.). Paint both sides with sauce. Place on grill and sear first side, approximately 5 minutes. Turn and repaint seared side. Remove after approximately 5 minutes. Cut and serve.
- A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
JAMAICAN JERKED CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h
Yield 4 to 6 servings
Number Of Ingredients 48
Steps:
- Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
- In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
- Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
- On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
- Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
- Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
- In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
- Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
- On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
- Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
- In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
- In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
JAMAICAN JERK BBQ SAUCE
Provided by Food Network
Time 12h30m
Yield 4 to 5 cups
Number Of Ingredients 22
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.
JERK CHICKEN WITH BBQ SAUCE
Oh what a delicious marinade! My friends demolished every last bit of this. I should have made more of this finger licken chicken.
Provided by PBShakes
Categories Chicken
Time P1DT40m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 670.7, Fat 51.2, SaturatedFat 9.3, Cholesterol 96.8, Sodium 1502.1, Carbohydrate 18.6, Fiber 2.5, Sugar 7.9, Protein 35.1
JAMAICAN JERK CHICKEN
Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour
Provided by Delroy Dixon
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
- Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
AIR FRYER JERK CHICKEN WITH SPICY BBQ SAUCE
Jerk chicken is typically cooked in a smoker, low and slow, to really let the flavors develop. But sometimes you want some jerk chicken without the wait! Throw that spiced chicken in the air fryer and it will be crispy, juicy and deliciously done in no time. This recipe gives us just what we're looking for thanks to the traditional elements of Jamaican jerk on dark-meat chicken pieces. A sweet and tangy barbecue sauce adds even more flavor.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 26
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.
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