JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
JAMMIN' JERK CHICKEN
Make and share this Jammin' Jerk Chicken recipe from Food.com.
Provided by Lexie
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all seasonings with orange juice to make a spice paste.
- Rub paste over both sides of the chicken.
- Grill or broil chicken 5-7 minutes per side or until juices run clear.
Nutrition Facts : Calories 138.7, Fat 3.1, SaturatedFat 0.7, Cholesterol 75.5, Sodium 137.5, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 25.1
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
JAMMIN JERK CHICKEN FREEZER DINNER KIT
Great on the grill, yummy in the oven! Heat and sweet! Oh and this is a DUMP recipe! Even better! Thank you Cuisine at Home for this recipe. I broke it down to make it a dump recipe.
Provided by DustyPyatt
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a large freezer bag. Seal squeezing out as much air as you can.
- To cook; thaw completely.
- Preheat oven to 400 degrees F.
- Cover a baking sheet with aluminum foil or
- spray a casserole dish with Pam.
- Place chicken in prepared dish reserving
- marinade in a saucepan and bring to a simmer.
- Roast for 30 - 40 minutes or until juices run clear.
- Brush with remaining sauce just before serving.
Nutrition Facts : Calories 327.2, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 1797, Carbohydrate 21.8, Fiber 0.2, Sugar 20.4, Protein 30.1
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