JAMAICAN JERK CHICKEN
- 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
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
- Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 37.8 g, Cholesterol 68.4 mg, Fat 3.7 g, Fiber 2.4 g, Protein 32.9 g, SaturatedFat 0.5 g, Sodium 1239.5 mg, Sugar 11.8 g
You'd be hard-pressed to find a marinade this flavorful at any store! Add or subtract the jalapenos to suit your crew's taste, and you'll be grilling a new family favorite before you know it. - Rusty Collins, Orlando, Florida
Provided by Taste of Home
Yield 6 servings.
Number Of Ingredients 10
- In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.
Nutrition Facts : Calories 186 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 204mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
I don't know where I go this recipe, but it has a very interesting mix of flavors that come together for great chicken. I usually double the the marinade and set half aside before I marinate the chicken. I cook the marinade I set aside at a low boil until reduced and has a syrupy consistency, stirring often. Baste chicken while it is grilling three or four times. I did not include marinating time in the prep time.
Provided by Lvs2Cook
Categories Chicken Breast
Yield 6 serving(s)
Number Of Ingredients 8
- Combine pineapple juice, lime juice, brown sugar, soy sauce, water, molasses, and red pepper in a shallow glass dish or zip lock bag until sugar is dissolved. Add chicken; cover dish or close bag. Marinate in refrigerator up to 6 hours, turning once.
- Grill chicken, covered, over medium coals, 10 to 15 minutes or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 356.1, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 768.9, Carbohydrate 26.1, Fiber 0.3, Sugar 23.4, Protein 31.9
- Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
- Preheat oven to 350 degrees F.
- Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
- Squeeze a lime wedge over each piece of chicken and serve.
EASY CARIBBEAN CHICKEN
This is a very simple recipe that uses easy-to-find ingredients. Serve with some steamed vegetables for a complete meal. Use cubes of pork or even shrimp instead of the chicken. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Yield 4 servings
Number Of Ingredients 8
- In a large nonstick skillet, heat oil over medium-high heat. Add chicken and seasoning; saute until chicken is lightly browned and no longer pink, about 5 minutes. Add tomatoes, pineapple and barbecue sauce. Bring to a boil; cook and stir until flavors are blended and chicken is cooked through, 5-7 minutes. Serve with rice and, if desired, cilantro.
Nutrition Facts : Calories 242 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 605mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic exchanges
CARIBBEAN CHICKEN (MARINADE)
Inspired by jerk chicken for my family and we just love it! Use the seeds in the peppers if you like the heat. Hope you enjoy it!
Provided by little_wing
Yield 4-6 serving(s)
Number Of Ingredients 10
- Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
- Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.
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- Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you’re lucky enough to have drumsticks and thighs there’s no need to cut them into pieces.
- Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
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- Add marinade ingredients in a bowl and whisk to combine. Place chicken in a shallow dish or resealable plastic bag.
- Remove chicken from marinade and place on the grill or skillet. (Use a non-stick skillet or add olive oil to skillet prior to cooking chicken.)
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- For the chicken, blend the onion in a food processor or blender until smooth. Tip into a shallow dish large enough to hold all the chicken thighs. Add the coriander, cumin, thyme, garlic, parsley, rapeseed oil, chilli, paprika, allspice, soy sauce and nutmeg and stir well.
- Put the black-eyed beans in a pan with the thyme, onion, bay leaves, rice and coconut milk. Reduce to a low heat and cover, and cook until all the liquid has evaporated and the rice is cooked through and fluffy.
- Roast the chicken for 25–30 minutes turning at least once. Pour over the honey and turn up the heat to 200C/180C Fan/Gas 6 and cook for a further 10 minutes, or until the chicken is browned and completely cooked through.
- Remove the chicken from the oven, carefully pour off the juice into a small pan. Add the rum and reduce by half. Pour in the stock and reduce again until you have a gravy consistency.
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- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your jerk seasoning: garlic, ginger, soy sauce, apple cider vinegar, lime juice, honey, allspice, cinnamon, dried thyme, cayenne, sea salt and black pepper. Use clean hands to toss the chicken in the mixture.
- Cover and allow chicken to marinate for at least 30 minutes or up to 6 hours, or you can skip this completely and begin the cooking process.
- Next add 1/2 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
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- Jamaican Oxtail. Who would’ve thought oxtail could be so tasty? If you’ve never worked with it before, now is the time to try. It has some extra fat, which produces an even richer flavor stock, and when slow-cooked, some argue it’s more tender than other cuts of beef.
- Jamaican Steamed Cabbage. Cabbage is an inexpensive side that can be found in most countries. But this colorful variation from Jamaica is definitely one of my faves.
- Jamaican Hot Pepper Shrimp. This fiery dish is not for the faint of heart. Dicing the peppers means the flavor gets all over the shrimp, so there’s no escaping it.
- Jamaican Jerk Marinade. I know we all look for shortcuts, but marinating your meat goes a long way in terms of great flavor. You can even make up a big batch and freeze down some meat (once it’s sat in the marinade), making the next meal a little quicker.
- Jamaican Callaloo. Callaloo is similar to spinach and gets cooked with onion, tomatoes, green onions, and, you guessed it, a Scotch bonnet pepper! Collard greens make a great alternative if you can’t find callaloo.
- Jerk Chicken. When making jerk chicken, it’s always a good idea to use things and legs with the bone in. The dark meat pairs so much better with the powerful spices, and these cuts are always juicier.
- Jamaican Curry Chicken. Jamaican curry might look similar to some Asian curries you’re used to, and it uses many of the same ingredients, including coconut milk.
- Jamaican Carrot Juice. You won’t believe me until you try it, but Jamaican carrot juice is unbelievably delicious. Made with condensed milk and spices (cinnamon, ginger, and nutmeg), it’s creamy and can also be made with coconut milk for a nuttier flavor.
- Rice and Peas. Simple but so effective, this recipe is loaded with flavor and is the perfect pairing for jerk chicken! Though the dish is known as rice and peas, it’s actually made with kidney beans.
- Jamaican Beef Patties. Much like the empanada or British Cornish pasty, Jamaica has its own version of a beef filled hand pie. Though many of the ingredients are similar to a Cornish pasty – beef, onion, carrot, etc.
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Top Asked Questions
What is Caribbean Chicken marinade?The Caribbean chicken marinade is dressed with garlic, soy sauce, ginger, vinegar, lime juice, honey and tons of spices. You can marinate it before you go to work, or just dress it up right before you make the recipe.
How do you cook Caribbean Chicken Curry?Cook the rice as per pack instructions. Then, 5 mins before the end of cooking, add the coconut milk and red kidney beans. Drain and pile the rice onto individual plates, garnished with the spring onions and top with the Caribbean chicken curry. If you were eating curry chicken in Jamaica, it would be made with spicy habanero chillis.
What is Jamaican style curried chicken?This is the original Jamaican Style Curried Chicken recipe prepared with JCS brand of curry powder for an authentic Jamaican flavor. This delicious... The traditional Jamaican 'Rice & Peas' dish can be served with just about any type of meat. This recipe is a Sunday dinner tradition among many Jamaicans.
What is the best way to cook Caribbean food?Put together a quick, one-hour marinade of dark rum, barbecue sauce, hot sauce, and fresh lime juice to give this juicy chicken dish bold Caribbean flavor. Top with a fruity relish for optimal Island taste. Serve a simple chicken dinner topped with a dynamic sweet 'n' spicy mango salsa.