Faux Jerk Chicken Recipes

JERK CHICKEN

Jerk Chicken image

Provided by Food Network

Time 3h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 of 1 nutmeg
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 pimento seeds (allspice)
1 teaspoon black peppercorns
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar
1 whole chicken, cut into 8 pieces

Steps:

Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
Combine all of the above in a bowl and stir in the following: .

FAUX JERK CHICKEN

Faux Jerk Chicken image

This recipe is a family favorite that is sweet and spicy! The taste is a welcome change from the everyday chicken dish. The longer you marinate, the better the flavor. Serve with a saffron rice.

Provided by BETHMCAFEE

Categories World Cuisine Recipes Latin American Caribbean

Time P1DT35m

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup olive oil
3 tablespoons distilled white vinegar
1 ½ tablespoons lime juice
1 tablespoon white sugar
1 teaspoon dried thyme leaves
¾ teaspoon ground allspice
½ teaspoon cinnamon
½ teaspoon salt
⅓ teaspoon ground cayenne pepper
1 scotch bonnet chile pepper, minced
¼ cup minced green onions with tops
2 cloves garlic, minced
4 skinless, boneless chicken breast halves

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.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 5.5 g, Cholesterol 67.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 351.7 mg, Sugar 3.4 g

NO-FUSS JERK CHICKEN

No-Fuss Jerk Chicken image

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

Ingredients

2 tablespoons allspice berries
1 tablespoon thyme leaves
4 garlic cloves
2 Scotch bonnet or habanero chiles, halved, stems removed
6 scallions, roughly chopped
1 tablespoon black peppercorns
1 1/2 teaspoons salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
1 2-inch piece ginger, thickly sliced
2 tablespoons soy sauce, optional
Juice of 2 large limes (about 4 tablespoons)
6 large chicken legs, leg and thigh attached

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

MATT'S JERK CHICKEN

Matt's Jerk Chicken image

Get ready for a trip to the Islands. You may think jerk chicken is complicated, but really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 16 servings.

Number Of Ingredients 22

Ingredients

1 large onion, chopped
3 green onions, chopped
3/4 cup white vinegar
1/2 cup orange juice
1/4 cup dark rum
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons lime juice
1 habanero or Scotch bonnet pepper, seeded and minced
2 tablespoons garlic powder
1 tablespoon sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1-1/2 teaspoons cayenne pepper
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons pepper
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
8 pounds bone-in chicken breast halves and thighs
1/2 cup whole allspice berries
1 cup applewood chips
1/2 cup ketchup

Steps:

Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large resealable plastic bags; pour half the onion mixture in each. Seal bags; turn to coat. Refrigerate overnight., Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill., Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165° when inserted into breasts and 170°-175° when inserted into thighs, 50-60 minutes., Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat., To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce., Freeze option: Arrange grilled chicken pieces in a greased 13x9-in. baking dish; add sauce. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat chicken, covered, until a thermometer reads 165°, for 40-50 minutes.

Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 419mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.

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