Enas Signature Spicy Jerk Chicken And Jerk Sauce Recipes

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JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

Spicy! Serve with chicken.

Provided by haug0382

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 14

1 bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoons ground allspice
3 habanero peppers
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, peeled
2 limes, juiced
¼ cup dark brown sugar
2 tablespoons chopped fresh thyme
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon

Steps:

  • Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g

GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE



Grilled Jamaican Jerk Chicken With Speecy Spicy Sauce image

I had jerk chicken for the first time from a restaurant called "Flames" here in Boston, and, as is seemingly my mission nowadays, I wanted to find a way to make it at home. This is a recipe I've tweaked to my own personal tastes, but be warned, it is very VERY speecy spicy! So you may want to have some rice or fruit nearby to quench the FLAMES! I used my little Foreman grill, and the chicken turned out perfectly!

Provided by Indigo

Categories     Chicken

Time 40m

Yield 12 breasts, 10-12 serving(s)

Number Of Ingredients 16

6 tablespoons olive oil
5 habaneros, chopped (wear gloves or be careful not to touch your eyes, very painful!) or 5 scotch bonnet peppers, with seeds, chopped (wear gloves or be careful not to touch your eyes, very painful!)
2 scallions, green and white parts, chopped
1/4 cup dried thyme
1 tablespoon dry mustard
1/2 cup malt vinegar
4 garlic cloves, peeled, chopped
4 teaspoons ground allspice
2 teaspoons ground nutmeg
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
3 tablespoons dark rum
2 tablespoons water
12 skin-on boneless chicken breasts
1 cup ketchup
3 tablespoons soy sauce

Steps:

  • Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
  • Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
  • Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
  • Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.

Nutrition Facts : Calories 434, Fat 24.9, SaturatedFat 6, Cholesterol 111.4, Sodium 1380.9, Carbohydrate 11.7, Fiber 1.7, Sugar 7, Protein 38.3

LISA'S JERK CHICKEN



Lisa's Jerk Chicken image

Got this on trip to Jamaica, it's the best jerk chicken I've eaten.

Provided by lisa

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h55m

Yield 8

Number Of Ingredients 17

1 cup orange juice
1 cup white vinegar
½ cup olive oil
½ cup soy sauce
1 lime, juiced
3 onions, chopped
6 Scotch bonnet chiles, chopped (wear gloves)
8 cloves garlic, chopped
2 tablespoons white sugar
2 tablespoons dried thyme
2 tablespoons ground allspice
2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
1 teaspoon ground ginger, or more to taste
3 pounds bone-in chicken breast halves with skin

Steps:

  • Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  • Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  • Preheat grill for medium-low heat and lightly oil the grate.
  • Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g

QUICK AND EASY JERK SAUCE



Quick and Easy Jerk Sauce image

Make and share this Quick and Easy Jerk Sauce recipe from Food.com.

Provided by Julesong

Categories     Sauces

Time 14m

Yield 1 batch

Number Of Ingredients 13

1 cup chopped green onion
1/4 cup unsweetened lime juice
2 tablespoons dark molasses
2 tablespoons soy sauce
2 tablespoons freshly grated gingerroot
3 cloves garlic, peeled and crushed
2 jalapenos, stemmed and seeded
1/4 teaspoon dried ancho chile powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon dried tarragon
1/8 teaspoon black pepper

Steps:

  • Puree all ingredients in a food processor or blender.
  • Rub on beef, chicken, pork, or lamb before or after cooking.
  • Also good on hamburgers with brown mustard and cheddar cheese.
  • Makes one batch of about 3/4 of a cup.

Nutrition Facts : Calories 226.8, Fat 0.9, SaturatedFat 0.3, Sodium 2058.8, Carbohydrate 53.6, Fiber 5.6, Sugar 27.9, Protein 7.2

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