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
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
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
NO-FUSS JERK CHICKEN
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles. You can certainly grill it in the island manner. But this easy recipe puts the chicken in the oven instead, which fills the kitchen with intoxicating flavors. Vacation on a plate.
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
- Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
- Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams
JERK CHICKEN WINGS
These jerk chicken wings were so flavorful, so different, and so additively delicious, that I may have eaten my last Buffalo wing. Okay, I didn't mean that, but these really are amazing; a perfect balance of sweet, sour, salty, and spicy. I'm usually pretty casual about you changing my recipes, but I'm going to have to insist you not change any of the key ingredients, which are, every one of them.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 9h10m
Yield 6
Number Of Ingredients 18
Steps:
- Put yellow onion, green onions, garlic, habanero peppers, fresh thyme, kosher salt, black pepper, allspice, dried thyme, cinnamon, cumin, nutmeg, vegetable oil, soy sauce, brown sugar, and lime juice, respectively, in a blender and blend until marinade is completely smooth.
- Place chicken in a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or overnight.
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place chicken drumettes on prepared baking sheet and reserve marinade left in the bowl.
- Bake in the preheated oven for 25 minutes.
- Brush 1/2 the reserved marinade onto chicken and turn wings over. Bake for 15 minutes.
- Turn chicken and brush on remaining 1/2 the reserved marinade. Bake until tender and caramelized, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Rest wings on baking sheet for 5 minutes before removing to a serving platter.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 11.4 g, Cholesterol 47.6 mg, Fat 15.9 g, Fiber 1.5 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 1463.3 mg, Sugar 6 g
JERK CHICKEN - FAST, EASY AND DELICIOUS
We love spicy foods and tender juicy chicken. This recipe is great combination of both. If you have children, simply omit the Jerk Sauce from their portion. Keep in mind that you can make this recipe as spicy or as mild as you wish by simply adjusting the marination time or adding dry Jerk Seasoning to the marinade to kick it up. I love to serve my Garlic Fry recipe with this dish and a nice salad. Note that this recipe works great for boneless, skinless chicken breast and I have also used it on pork cuts. Prep time does not include overnight marination.
Provided by Brandess
Categories Chicken Breast
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine 1/4 cup jerk sauce and next 5 ingredients (1/4 cup jerk sauce through garlic) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator overnight, turning occasionally. Remove chicken from bag; discard marinade.
- Prepare grill to medium-high heat.
- Combine 1/4 cup jerk sauce, beer, ketchup, and hot sauce.
- Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with beer mixture. Garnish chicken with green onions, if desired.
Nutrition Facts : Calories 172, Fat 2.9, SaturatedFat 0.7, Cholesterol 83.8, Sodium 335.9, Carbohydrate 6.7, Fiber 0.6, Sugar 3.2, Protein 27.9
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