Chicken Sugar Reef Style Jerk Recipes

ROASTED JERK CHICKEN WITH GARDEN CHIMICHURRI

Steps:

• Rub the chicken with the thyme, shallots and 2 tablespoons of the Jerk Spice Rub and refrigerate overnight in a baking dish.
• Preheat the oven to 350 degrees F.
• Combine 2 tablespoons grapeseed oil and 2 tablespoons of the Jerk Spice Rub in a small bowl to make a wet sauce.
• Heat 2 tablespoons grapeseed oil in a skillet over medium-high heat. Add the chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 165 degrees F.
• Cook the quinoa according to the package directions.
• Heat 1 tablespoon grapeseed oil in a second skillet over medium-high heat. Add the cauliflower and cook, without stirring, for 2 minutes. Then add the cherry tomatoes and toss in the heat. Season with salt and pepper, then the rosemary and tarragon.
• Remove from the heat and splash with 1 tablespoon water to steam. Add the remaining 1 tablespoon grapeseed oil to make sauce.
• Put the steamed quinoa and Garden Chimichurri on a plate. Add the chicken.
• Transfer the cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened.
• Pour the vegetables over the chicken before serving.
• Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl.
• Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper flakes and salt and pepper to taste in a small bowl and refrigerate overnight.

JAMAICAN JERK CHICKEN

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.

FAUX JERK CHICKEN

Steps:

• In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
• Preheat the grill for high heat.
• Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

JERK-STYLE CHICKEN

Steps:

• Place the dry herbs and spices into a spice grinder and process until you have a grainy powder. In a small bowl, add the remaining ingredients to the powder and mix with a fork until you have a thick paste. Place the chicken pieces on a plate and score slightly. Slather the pieces with the paste, cover with plastic wrap and marinate overnight refrigerated. To cook, shake off extra seasoning and brush the chicken pieces with oil. Place on a grill or in the broiler at 500-degrees. Cook until the juices run clear, turning often, about 1 /2 hour to 40 minutes. Serve hot.;

TRADITIONAL JERK CHICKEN

Steps:

• In the bowl of a food processor or the jar of a blender, combine vinegar, 1/2 cup water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps.
• Place chicken pieces in a medium-size bowl. Pour marinade over chicken, and turn chicken pieces to coat. Cover, and refrigerate at least 1 hour, or overnight if possible.
• Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook until the juices run clear when pierced with a two-pronged fork, 45 to 50 minutes.

CHICKEN, SUGAR REEF STYLE JERK RECIPE

Steps:

• In a large bowl, combine the dry ingredients. With a wire whip, stir in liquid ingredients and mix well. Stir in the vegetables and pour all over the chicken breasts. Cover and marinate at least one hour, but preferably overnight. Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.