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
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
MOLASSES BAKED CHICKEN
A molasses, vinegar, and mustard sauce adds a nice flavor to baked chicken.
Provided by Jane Baier Warren
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
- Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
- In a bowl, mix the molasses, vinegar, and mustard.
- Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 312.2 calories, Carbohydrate 6.6 g, Cholesterol 97 mg, Fat 17.1 g, Fiber 0.3 g, Protein 30.7 g, SaturatedFat 4.8 g, Sodium 608.7 mg, Sugar 3.7 g
MARINATED BAKED CHICKEN
This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.
Nutrition Facts :
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
SMOKY AND SPICY JERK-MARINATED CHICKEN
This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.
Provided by Kory Schulein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 19
Steps:
- Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
- Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
- Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 10.4 g, Cholesterol 86.1 mg, Fat 5.4 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 1.3 g, Sodium 1314.9 mg, Sugar 7.1 g
CHICKEN WITH SCOTCH-BONNET PEPPERS AND POMEGRANATE-MOLASSES JERK SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine all the ingredients, except for the chicken, in a food processor and process until the mixture forms a fairly smooth paste. Place the chicken pieces in a large, nonreactive bowl and coat thoroughly with the paste. (Avoid touching the paste with your hands.) Marinate, covered and refrigerated, for at least 8 hours and up to 24. Broil, grill or bake the chicken as desired. (The sauce may also be used to marinate 5 to 6 pounds of steak or pork.)
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 30 grams, Carbohydrate 12 grams, Fat 46 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 667 milligrams, Sugar 8 grams, TransFat 0 grams
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.
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.
EASY BAKED JERK CHICKEN
Bring the flavors of the islands into your home with Easy Baked Jerk Chicken! You'll love the jerk seasoning plus lemon and fresh thyme in this Easy Baked Jerk Chicken recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Rub chicken with seasoning. Heat large heavy nonstick skillet over medium-high heat. Add 1/2 of the chicken pieces; cook 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer browned chicken pieces to 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken pieces.
- Add onion and lemon slices to drippings in skillet; cook 2 min., turning after 1 min. Spoon over chicken.
- Pour dressing over ingredients in pan; top with thyme. Cover.
- Bake 40 min. or until chicken is done (165ºF), uncovering for the last 10 min.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.791 g, Sugar 0 g, Protein 28 g
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