Caribbean Jerk Chicken Tenders Recipe 42

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CARIBBEAN JERK CHICKEN TENDERS RECIPE - (4.2/5)



Caribbean Jerk Chicken Tenders Recipe - (4.2/5) image

Provided by janedoiron

Number Of Ingredients 5

1/3 cup spiced Caribbean jerk marinade (I used KC Masterpiece)
1 1/2 pounds chicken tenders, rinsed
1/2 cup flour
Salt and pepper, to taste
Olive oil

Steps:

  • Pour the marinade into a large zip lock bag. Add the chicken, seal well, and refrigerate all day or overnight. Preheat oven to 400°F. Add the flour to a shallow bowl and season with salt and pepper. Heat a large nonstick skillet over medium heat with a tablespoon of oil. Coat the chicken with flour mixture and place in the hot skillet, browning on both sides. Watch carefully as the sugar in the marinade browns quickly. You will need to brown the chicken in 2 batches so you don't overcrowd the pan. Add more oil to the pan for the second batch. Place the browned chicken on a sheet pan and bake 15 minutes.

CARIBBEAN CHICKEN TENDERLOINS



Caribbean Chicken Tenderloins image

"This recipe is so fast and tasty." The light and sweet sauce perfectly offsets the bold jerk seasoning. Laura McAllister - Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1 pound chicken tenderloins
2 teaspoons Caribbean jerk seasoning
3 teaspoons olive oil, divided
2-1/2 cups cut fresh asparagus (2-inch pieces)
1 cup pineapple tidbits, drained
4 green onions, chopped
2 teaspoons cornstarch
1 cup unsweetened pineapple juice
1 tablespoon spicy brown mustard
2 cups hot cooked rice

Steps:

  • Rub chicken with jerk seasoning. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, saute the asparagus, pineapple and onions in remaining oil for 2-3 minutes or until tender. , Combine the cornstarch, pineapple juice and mustard until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice.

Nutrition Facts : Calories 314 calories, Fat 4g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 247mg sodium, Carbohydrate 40g carbohydrate (13g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time 12h50m

Yield 4 to 6 servings

Number Of Ingredients 6

7 to 8 whole allspice
3 tablespoons seasoning salt, such as Lawry's
1 to 2 Scotch Bonnet peppers, quartered
1 bundle green onions, cut into 1-inch sections
1 sprig fresh thyme, leaves coarsely chopped
1 whole chicken, cleaned and quartered

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.

JUICY JERK CHICKEN TENDERS



Juicy Jerk Chicken Tenders image

Use a low sodium fat-free jerk sauce off the shelf. Amazing flavor! Serve over a bed of rice or pasta with some veggies on the side.

Provided by NormCooks

Categories     Poultry

Time 40m

Yield 10 serving(s)

Number Of Ingredients 6

2 lbs boneless chicken, tenders
2 cups onions, chopped
1 cup celery, chopped
2 cups bell peppers, chopped
8 ounces mild jerk sauce, low sodium fat free if available
3 tablespoons Gold Medal Wondra Flour, Quick Mixing

Steps:

  • Cook all ingredients except the flour and the jerk sauce in a large skillet on medium heat.
  • After about 10 minutes your chicken will no longer be pink. Add your sauce and sprinkle your quick mixing flour.
  • Stir all ingredients slowly and thorughly, reduce heat, cover, and simmer for 15 to 20 minutes stirring occasionally.
  • Nutritional analysis is based about 3/4 cup per person.

Nutrition Facts : Calories 216, Fat 13.8, SaturatedFat 3.9, Cholesterol 68.1, Sodium 73.5, Carbohydrate 4.9, Fiber 1.1, Sugar 2.3, Protein 17.5

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

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.

SIMPLE CARIBBEAN JERK CHICKEN



Simple Caribbean Jerk Chicken image

I like jerk chicken but often don't have all the exotic ingredients. This simplifies the mix by using dry italian dressing. Yummy on the Grill!

Provided by princess buttercup

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Steps:

  • Mix all ingredients except chicken in bowl.
  • Pour over chicken.
  • Cover and marinate 1 hour or over night in fridge.
  • GRILL it!
  • Enjoy!

JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

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

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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

JAY'S JERK CHICKEN



Jay's Jerk Chicken image

This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade.

Provided by KIBADA22

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 12

6 green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ pounds skinless, boneless chicken breast halves

Steps:

  • In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
  • Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  • Preheat grill for high heat.
  • Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 15.4 g, Cholesterol 96.9 mg, Fat 18.2 g, Fiber 1.8 g, Protein 39.2 g, SaturatedFat 3.1 g, Sodium 2797.7 mg, Sugar 9.3 g

JAMAICAN JERK CHICKEN RECIPE BY TASTY



Jamaican Jerk Chicken Recipe by Tasty image

Here's what you need: 3-pound chicken, scotch bonnet or habanero peppers, garlic, fresh thyme, ground allspice, onions, light brown sugar, nutmeg, minced ginger, olive oil, lime juice, white vinegar, salt, pepper

Provided by Jordan Ballantine

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 3-pound chicken
3 scotch bonnet or habanero peppers, chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 tablespoon ground allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon minced ginger
1 tablespoon olive oil
2 tablespoons lime juice
½ cup white vinegar
salt, to taste
pepper, to taste

Steps:

  • Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
  • In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
  • Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
  • Preheat the oven to 400°F (200°C).
  • Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 3 grams, Protein 44 grams, Sugar 8 grams

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