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
SLOW-COOKER JAMAICAN JERK BBQ CHICKEN
I am just now starting to appreciate crockpot cooking. I found this recipe on food.com and tried it and we loved it. Of course, I changed it a bit. Hope you enjoy! I was cooking for several people, so I used whole chicken legs (drumsticks and thighs).
Provided by Jolayne Cooper
Categories Chicken
Time 8h10m
Number Of Ingredients 4
Steps:
- 1. Rub drumsticks with the seasoning
- 2. Place in 3 1/2-quart or larger slow-cooker.
- 3. Pour barbecue sauce over chicken. Turn the chicken to coat.
- 4. Cover and cook on low 6-8 hours until chicken is tender.
- 5. Sprinkle with green onions and serve. You can serve over cooked rice.
- 6. Note: I used frozen chicken legs and put them in without thawing. They cooked perfectly in about 6 1/2 hours.
SLOW COOKER JERK CHICKEN
Slow Cooker Jerk Chicken is a quick recipe with fantastic authentic Jamaican flavors of peppers, onions, allspice and cloves and with no mess to clean up.
Provided by Sabrina Snyder
Categories Main Course
Time 8h10m
Number Of Ingredients 12
Steps:
- Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.
- In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
- Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.
- Cook on low for 8 hours.
Nutrition Facts : Calories 312 kcal, Carbohydrate 4 g, Protein 19 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 809 mg, Sugar 2 g, ServingSize 1 serving
SLOW-COOKER JAMAICAN JERK BBQ CHICKEN
This is another wonderful slow cooker recipe that is so easy and delicious. It goes great with coleslaw and cornbread on the side. Recipe is from Family Circle.
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rub drumsticks with seasoning.
- Place in 3 1/2-quart or larger slow-cooker.
- Pour barbecue sauce and rum over chicken.
- Turn chicken to coat.
- Cover and cook on low 6-8 hours until chicken is tender.
- Sprinkle with scallions.
Nutrition Facts : Calories 307.4, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 519.2, Carbohydrate 17.4, Fiber 0.4, Sugar 12.4, Protein 28.2
SLOW COOKER JAMAICAN JERK CHICKEN
This Jerk Chicken has a lovely flavour and aroma, but is not too spicy. It's really easy to make too, and tastes great with rice and bell peppers, wrapped in tortillas.
Provided by jeninbrighton
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until browned on all sides. Remove with a slotted spoon, leaving the fat in the pan, and transfer to the ceramic cooking pot. Switch the slow cooker to high.
- Add the spring onions, garlic and chilli to the frying pan and cook gently for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
- Stir the vinegar, lime juice, tomato paste and some salt and ground black pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chickeen is cooked and very tender.
- Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment. I usually chop up some tomatoes and peppers and wrap it all up in a tortilla.
Nutrition Facts : Calories 502.7, Fat 35.8, SaturatedFat 10.8, Cholesterol 167.3, Sodium 273.1, Carbohydrate 9.1, Fiber 0.8, Sugar 4.2, Protein 34.7
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
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