GRILLED JAMAICAN JERK CHICKEN
A zesty lime and island-spiced marinade gives this easy grilled jamaican jerk chicken tons of bold flavor and a juicy, tender center.
Provided by Tiffany
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
- Grease and preheat grill. Remove chicken from bag, discard the bag and remaining marinade. Grill chicken 5-6 minutes on each side.
- Brush reserved sauce over the chicken and grill 2-3 minutes longer on each side until cooked through (large chicken breasts may need some additional grilling time) Garnish with chopped cilantro if desired and serve immediately.
Nutrition Facts : Calories 247 kcal, Carbohydrate 4 g, Protein 24 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 521 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE
At one of the highest levels of heat comes one of Jamaica's most famous exports. Not reggae, not rum...JERK CHICKEN. We can handle the heat, but we're not here to show off how much pain we can tolerate. Looking to hit a delicate balance between heat and flavor, we made a fiery jerk-inspired spice rub for chicken wings and added a sweet and spicy mango-cilantro sauce to temper the heat.
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
- For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
- Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
- For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
- Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
- Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.
GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE
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
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
GRILLED JAMAICAN JERK CHICKEN SALAD
Provided by Food Network
Time 9h5m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
- Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.
GRILLED JERK CHICKEN
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
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 JAMAICAN "JERK" CHICKEN
Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.
Provided by Cullinaryjudge
Categories Caribbean
Time 35m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Pound chicken to tenderize.
- Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
- Grill until just done.
- Do not overcook.
- Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.
SMOKY AND SPICY JERK-MARINATED CHICKEN
This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.
Provided by Kory Schulein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 19
Steps:
- Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
- Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
- Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 10.4 g, Cholesterol 86.1 mg, Fat 5.4 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 1.3 g, Sodium 1314.9 mg, Sugar 7.1 g
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