Jamaican Style Chicken Recipes

JAMAICAN STYLE CURRY CHICKEN

Steps:

• Heat vegetable oil in a skillet over medium-high heat; cook and stir onion, tomato, garlic, curry powder, habanero pepper, and thyme until onion is golden, about 7 minutes. Stir in chicken and cook until chicken is lightly browned, about 5 minutes.
• Pour water into the skillet, reduce heat to low; cover and simmer until chicken is no longer pink at the center, about 30 minutes. Season with salt.

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-STYLE BBQ CHICKEN

Steps:

• Combine all of the marinade ingredients in a food processor and puree to a paste.
• Put the chicken in a sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours, turning the bag a couple of times.
• Grill or broil until chicken is cooked through.

JAMAICAN JERK CHICKEN

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.

JAMAICAN STYLE CHICKEN

Steps:

• Combine all ingredients, except the chicken in a bowl (food processor works best).
• Mix well, until smooth.
• Place chicken pieces in zip-lock bag.
• Pour sauce mixture over chicken & close the bag.
• Lay flat on a plate or whatever you have.
• Refridgerate for AT LEAST 4hours -- overnight is preferred, for best flavor.
• Turn bag over, every couple hours if possible.
• Preheat oven to 350°.
• Lightly coat a 9 X 13 pan with cooking spray.
• Place chicken in a single layer in the pan.
• Pour remaining sauce over all.
• Bake, uncovered, 1 to 1½ hours.