Grilled Citrus Jerk Chicken Recipes

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GRILLED JERK CHICKEN



Grilled Jerk Chicken image

Jerk refers to a dry seasoning blend that originated in the Caribbean and that includes spices like allspice, ginger and cinnamon and a blend of peppers. It'll have your tastebuds feeling warm all over. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

4 teaspoons curry powder
4 teaspoons ground cumin
4 teaspoons paprika
3 teaspoons ground ginger
3 teaspoons ground allspice
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon coarsely ground pepper
4 bone-in chicken breast halves with skin (8 ounces each)
4 bone-in chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, combine the first eight ingredients; rub over chicken pieces. Cover and refrigerate for 1 hour. Grill the chicken, covered, over indirect medium heat for 30-40 minutes or until a thermometer reaches 165° for chicken breasts and 170°-175° for thighs.

Nutrition Facts : Calories 1 chicken breast half and 1 thigh equals 444 calories, Fat 21 g fat (6 g saturated fat), Cholesterol 167 mg cholesterol, Sodium 741 mg sodium, Carbohydrate 6 g carbohydrate, Fiber 3 g fiber, Protein 56 g protein.

GRILLED JERK CHICKEN



Grilled Jerk Chicken image

Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.

Provided by Blakester

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 19

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon white sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup white vinegar
½ cup fresh orange juice
¼ cup soy sauce
¼ cup olive oil
1 lime, juiced
1 cup finely chopped white onion
3 each green onions, diced
1 Scotch bonnet chile pepper, chopped
4 each skinless, boneless chicken breasts, trimmed

Steps:

  • Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
  • Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g

GRILLED JERK CHICKEN DRUMSTICKS



Grilled Jerk Chicken Drumsticks image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 habanero or Scotch Bonnet chile pepper, cut into 6 to 8 pieces
3 scallions, roughly chopped
10 fresh thyme sprigs
1/4 cup vegetable oil, plus more for the grill
2 tablespoons packed light brown sugar
2 tablespoons distilled white vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
Kosher salt and freshly ground pepper
8 skinless chicken drumsticks (about 2 pounds)
Lime wedges, for serving

Steps:

  • Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours or overnight.
  • Preheat a grill to medium. Oil the grates. Remove the chicken from the marinade, shaking off any large pieces of chile or scallion. Season all over with salt and pepper. Grill, covered, turning often, until the chicken is browned and cooked through, 20 to 25 minutes. Serve with lime wedges.

GRILLED CITRUS JERK CHICKEN



Grilled Citrus Jerk Chicken image

I'm a Floridian so I embraced my roots when creating this jerk chicken which is decidedly a mix of Floridian and Jamaican cuisine. I use jerk seasoning from the Savory Spice Shop®, or you can use your preferred brand or homemade jerk seasoning. Serve with additional jerk seasoning sprinkled on top if desired.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 6

¼ cup jerk seasoning, divided
2 tablespoons grapeseed oil
1 small lemon, juiced
1 small lime, juiced
1 small orange, juiced
1 ½ pounds boneless, skinless chicken breasts

Steps:

  • Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag.
  • Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
  • Sprinkle butterflied chicken breasts with remaining 1 tablespoon jerk seasoning and add chicken to marinade. Seal and refrigerate about 1 hour. Remove from fridge about 10 minutes before grilling.
  • Heat a gas grill to 500 degrees F (260 degrees C) and lightly oil the grate. Add chicken and grill until chicken no longer pink in the center and the juices run clear, 4 to 5 minutes per side. Serve hot.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 7.1 g, Cholesterol 64.6 mg, Fat 7.5 g, Fiber 2.3 g, Protein 24.2 g, SaturatedFat 1.2 g, Sodium 936.9 mg, Sugar 2.9 g

GRILLED SPICY CHICKEN WITH SWEET PLANTAINS



Grilled Spicy Chicken with Sweet Plantains image

Fire up the grill to make these juicy chicken breasts marinated in a sweet, aromatic mix of jerk paste and brown sugar. Serve with grilled plantains and scallions for an irresistible Jamaican-inspired meal with big flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2/3 cup ketchup
Juice of 1 1/2 limes, plus wedges for serving
3 tablespoons jerk seasoning paste
3 tablespoons packed light brown sugar
2 tablespoons vegetable oil, plus more for the grill
4 skinless, boneless chicken breasts (6 to 8 ounces each)
3 semi-ripe sweet plantains (yellow with black spots), peeled
1 bunch scallions
Kosher salt and freshly ground pepper

Steps:

  • Preheat a grill to medium. Stir the ketchup and juice of 1 lime in a small bowl; set aside. Mix 2 tablespoons jerk seasoning paste, 2 tablespoons brown sugar and 1 tablespoon vegetable oil in a medium bowl. Add the chicken and turn to coat. Mix the remaining 1 tablespoon seasoning paste, 1 tablespoon brown sugar and juice of 1/2 lime in a small bowl. Microwave 30 seconds to dissolve the sugar; stir and set aside.
  • Cut the plantains in half lengthwise and toss in a bowl with the scallions, remaining 1 tablespoon vegetable oil, 1/2 teaspoon salt and a few grinds of pepper.
  • Lightly oil the grill grates. Grill the chicken, turning once or twice, until charred and cooked through, 10 to 12 minutes. Grill the plantains and scallions, turning, until charred and tender, 4 to 5 minutes.
  • Brush the jerk-lime mixture on the chicken. Roughly chop the plantains and scallions; toss together. Serve the chicken with the plantain mixture, lime ketchup and lime wedges.

Nutrition Facts : Calories 560, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 117 milligrams, Sodium 1712 milligrams, Carbohydrate 70 grams, Fiber 4 grams, Protein 46 grams, Sugar 40 grams

MISS OLLIE'S JERK CHICKEN



Miss Ollie's Jerk Chicken image

Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.

Provided by Sarah Kirnon

Categories     Bon Appétit     Chicken     Grill     Grill/Barbecue     Spice     Chile Pepper     Hot Pepper     Garlic     Dinner     Summer     Rum     Chive     Fourth of July     Juneteenth

Yield 8 servings

Number Of Ingredients 12

1 bunch chives, cut into 1-inch pieces
4-8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
3/4 cup malt vinegar
3/4 cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
3/4 teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Steps:

  • Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
  • Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
  • Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
  • Transfer chicken to a platter and let rest 10 minutes before serving.

GRILLED CITRUS CHICKEN



Grilled Citrus Chicken image

Make and share this Grilled Citrus Chicken recipe from Food.com.

Provided by scratchcook

Categories     Chicken Breast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup orange juice
1/3 cup lime juice
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon oregano
3 teaspoons salt
1 teaspoon rosemary
1 garlic clove, chopped
6 chicken breasts, thawed
1 teaspoon sweet Hungarian paprika
1 teaspoon pepper

Steps:

  • Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
  • Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
  • When ready to grill, season with remaining salt, pepper, and paprika.
  • Grill until breasts are cooked through.

Nutrition Facts : Calories 316.5, Fat 18.1, SaturatedFat 4.5, Cholesterol 92.8, Sodium 1255.4, Carbohydrate 6.8, Fiber 0.5, Sugar 4, Protein 30.8

GRILLED JERK CHICKEN



Grilled Jerk Chicken image

How to Make Grilled Jerk Chicken

Yield Makes 8 servings

Number Of Ingredients 19

For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa

Steps:

  • Make marinade:
  • Blend all marinade ingredients in a blender until smooth.
  • Marinate and grill chicken:
  • Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
  • Let chicken stand at room temperature 1 hour before cooking.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
  • When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
  • To cook chicken using a gas grill:
  • Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
  • Serve chicken with salsa.

JERK CHICKEN



Jerk Chicken image

Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.

Provided by Julia Moskin

Categories     dinner, lunch, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 15

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice, more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt, more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

Steps:

  • At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
  • Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
  • Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams

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From worldrecipes.org


CHICKEN MARINADE RECIPE {TRIPLE CITRUS} - COOKING CLASSY
In a mixing bowl whisk together all ingredients (except chicken) until well blended. Place chicken in a gallon size resealable bag or dish (use glass, ceramic, plastic or nonreactive metal such as stainless steel). Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
From cookingclassy.com


GRILLED CITRUS JERK CHICKEN - KHIRAYA.LIFE
1 ½ pounds boneless, skinless chicken breasts; Recipe Instructions: Combine 3 tablespoons jerk seasoning, oil, lemon juice, lime juice, and orange juice in a resealable plastic bag. Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and ...
From khiraya.life


GRILLED CITRUS JERK CHICKEN | RECIPESTY
Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 …
From recipesty.com


PIN ON BBQ/GRILLING
Jun 26, 2019 - This grilled jerk chicken is a mixture or Floridian and Jamaican flavors - chicken breast is butterflied and marinated in jerk seasoning, lemon, lime, and orange juices.
From pinterest.com


GRILLED CITRUS AND HERB CHICKEN | THE RECIPE CRITIC
2017-07-28 Seal and shake to combine. Place the chicken in the bag, seal and shake until chicken is coated with the marinade. Refrigerate for at least 30 minutes or up to 4 hours. Preheat the grill or a grill pan over medium high heat. Remove the chicken from the marinade and season both sides generously with salt and pepper.
From therecipecritic.com


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