BAKED JERK CHICKEN
Amazing Baked Jerk Chicken. Marinated overnight then baked until tender, juicy and crispy on the outside.
Provided by Kelley Simmons
Categories Main Course
Time 1h10m
Number Of Ingredients 14
Steps:
- Add all of the marinade ingredients to a food processor and pulse until combined. Reserve 1/4 cup of the marinade.
- Pour into a large ziplock bag along with the chicken. Marinade for at least and hour or preferably overnight.
- When you are ready to cook preheat oven to 350 degrees.Take the chicken out of the marinade and place the chicken in a cast iron skillet or oven safe pan.Cook for 1 hour or until chicken is fully cooked.
- Take out of the oven and brush on the reserved marinade.Turn oven to broil and cook for 3-4 minutes or until the skin is browned and crispy. (Make sure to keep a close eye on it so it does not burn)
- Serve immediately with lime wedges and fresh chopped cilantro.
Nutrition Facts : Calories 657 kcal, Carbohydrate 11 g, Protein 44 g, Fat 49 g, SaturatedFat 21 g, Cholesterol 174 mg, Sodium 749 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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
PERFECT BAKED JERK CHICKEN
I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!
Provided by angielee26
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 2 g, Cholesterol 88.3 mg, Fat 52.5 g, Fiber 0.3 g, Protein 21.8 g, SaturatedFat 13.6 g, Sodium 457.6 mg, Sugar 1 g
JERK CHICKEN
Steps:
- Make the marinade:
- In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
- Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
- On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
JERK CHICKEN WINGS
These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h10m
Yield 6
Number Of Ingredients 18
Steps:
- Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
- Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
- Bake in the preheated oven for 25 minutes.
- Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
- Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g
JERK CHICKEN
Succulent chicken thighs covered with jerk paste and simply roasted in the oven - perfect served with Caribbean rice & peas
Provided by Good Food team
Categories Dinner
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
- Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.
Nutrition Facts : Calories 271 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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- Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.
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- Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.
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