JAMAICAN JERK CHICKEN
Provided by Food Network
Categories main-dish
Time 12h50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
- Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
- Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
- Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
GRILLED JAMAICAN "JERK" CHICKEN
Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.
Provided by Cullinaryjudge
Categories Caribbean
Time 35m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Pound chicken to tenderize.
- Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
- Grill until just done.
- Do not overcook.
- Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.
JAMAICAN JERKED CHICKEN
Spicy marinated chicken.
Provided by Cathy Anderson
Categories World Cuisine Recipes Latin American Caribbean
Time 8h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 3.6 g, Cholesterol 105 mg, Fat 12.2 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 3.4 g, Sodium 324.6 mg, Sugar 1.6 g
JAMAICAN JERK CHICKEN FOR TWO
Make and share this Jamaican Jerk Chicken for Two recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 7h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
- Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
- Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
- Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
- Prepare grill by setting coals off to one side.
- Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
- When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
- As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.
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
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
THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!
A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the "heat" to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a "commercial" flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-)
Provided by French Tart
Categories Chicken Breast
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken breasts into chunks.
- 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 the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 219.3, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 473.9, Carbohydrate 12.1, Fiber 2.1, Sugar 4.2, Protein 28.8
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