Bahamian Jerk Chicken Recipes

BAHAMIAN JERK CHICKEN

Bahamian Jerk Chicken image

This recipe has been posted for play in CQ3 - Bahamas. Found at website: http://www.allaboutcuisines.com/recipe/bahama-jerk-chicken Jerk spiced chicken with a quick sweet and sour pineapple sauce. Optional for serving/garnish: steamed rice/fresh salad, red pepper/chili flakes, cilantro/coriander.

Provided by Baby Kato

Categories Chicken

Time 40m

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breasts, pounded to ½ inch thickness
1 tablespoon jamaican jerk seasoning (hot or to taste)
SAUCE
1 cup canned crushed pineapple
1 tablespoon minced garlic
2 tablespoons apple cider vinegar (may substitute white vinegar)
¼ cup sugar
4 tablespoons soy sauce
⅔ cup water
2 tablespoons corn starch + 2 tablespoons cold water

Steps:

1. Sauce: Add crushed pineapple, garlic, vinegar, sugar, soy sauce, and ⅔ cup water to a medium sauce pan and bring to a boil. In a small bowl whisk together corn starch and cold water until dissolved. Add to boiling sauce and stir. Reduce heat to low and allow to simmer while you prepare the chicken.
2. Chicken: Sprinkle Jamaican jerk seasoning over both sides of each chicken breast and use your fingers to rub the seasoning into the chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken breasts and cook 3-4 minutes on each side until cooked through. Serve with fresh salad or over rice with the pineapple sauce and chopped cilantro. For a spicy kick, sprinkle with crushed red pepper flakes.

CARIBBEAN JERK CHICKEN

Caribbean Jerk Chicken image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

Steps:

In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

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