GRILLED JERK CHICKEN
Spicy, smoky and aromatic, Jerk chicken is Jamaica's most iconic dish.
Categories Dinner
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Make the marinade: In the bowl of a food processor, combine all of the ingredients except for the chicken. Process until the vegetables are finely puréed and the mixture is relatively smooth (the texture will be slightly gritty). Place the chicken pieces and the marinade in a large Ziploc bag; squeeze air out and seal tightly. Mash the chicken around to coat evenly with the marinade. Place the bag in a bowl (in case of leakage) and let marinate in the refrigerator for at least 8 hours or overnight. Allow the chicken to come to room temperature before grilling.
- Preheat the grill to medium heat (about 350-375°F). Clean and oil the cooking grate. Place the chicken, skin side up, on the cooler side of the grill and cook, covered, turning and moving occasionally to prevent burning and flare-ups, for 35 to 40 minutes. If the skin is not yet crispy, move the chicken, skin side down, to the hotter side of the grill; cook, keeping a close watch to prevent burning, until the skin is rendered and crisp, a few minutes. Transfer the chicken to serving platter, tent loosely with foil, and let rest for 5 to 10 minutes. Serve warm or at room temperature with lime wedges.
- Note: Be very careful when working with Scotch bonnet or habanero peppers. They are extremely hot, and if you touch your eyes while handling them, it will be very painful. It's a good idea to wear disposable gloves or wash your hands very well when done. The heat comes from the seeds and membranes, so throw in the whole peppers for spicy jerk chicken. For a milder dish, remove the seeds and membranes from one or both of the peppers.
- Note: If you don't have a grill (or grilling weather) the chicken can be roasted in the oven instead. Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up, and set an oven-proof rack on top. Spray the rack with nonstick cooking spray. Place the chicken on the rack, skin side up, and roast until lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave the pan on the middle rack), and cook 1 to 3 minutes more, or until the skin is golden brown and crispy.
Nutrition Facts :
JERK CHICKEN WITH CUCUMBER RELISH
Jerk chicken is a traditional Jamaican dish that gets its name and a little bit of heat from Jerk Seasoning, a blend of herbs and spices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h30m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together jerk seasoning, 2 tablespoons cider vinegar, and olive oil. Add boneless, skinless chicken breasts, and turn to coat. Cover, and let marinate in the refrigerator 2 hours.
- Preheat oven to 375 degrees. Remove chicken from marinade, and place on a rimmed baking sheet. Spoon marinade over chicken, and bake until chickenis just cooked through, about 25 minutes.
- Meanwhile, in a medium bowl, toss onion and cucumber with 3 tablespoons cider vinegar and sugar. To serve, slice chicken breasts as desired; spoon cucumber relish over the top.
Nutrition Facts : Calories 264 g, Fat 7 g, Protein 40 g
MARINATED JERK CHICKEN
Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 2h40m
Number Of Ingredients 11
Steps:
- Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
- Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
- Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
- Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.
Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 27 g
JERK CHICKEN KABOBS WITH COOL CUCUMBER SAUCE
Cook up some vibrant Caribbean flavors on the grill today with our outstanding recipe for Jerk Chicken Kabobs with Cool Cucumber Sauce.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients until blended. Pour over chicken, bell peppers and onions in shallow dish; turn to evenly coat chicken and vegetables with marinade mixture. Refrigerate 30 min. to marinate.
- Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
- Heat grill to medium heat. Remove chicken and vegetables from marinade; discard marinade. Thread chicken onto 4 skewers alternately with vegetables.
- Grill kabobs 5 to 7 min. on each side or until chicken is done and vegetables are crisp-tender. Serve with cucumber mixture.
Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
JERK SEASONING
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield 2 tablespoons
Number Of Ingredients 6
Steps:
- Mix ingredients to yield 2 tablespoons.
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