Jamaican Jerk Chicken Hash Recipes

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

AUTHENTIC JAMAICAN JERK CHICKEN

Steps:

• Gather the ingredients.
• Combine all ingredients (except chicken) in a food processor , and process until a smooth puree forms.
• Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
• Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling. Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill. Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.

JAMAICAN JERK CHICKEN

Steps:

• In the bowl of a food processor, combine scallions, garlic, Scotch bonnet peppers, thyme, allspice, pepper, and salt; with processor running, add 1 cup water through feed tube to make a sauce. Set aside 1/2 cup for serving.
• Using the tip of a paring knife, make 8 small incisions all over chicken. Place in a shallow baking dish. Pour sauce over chicken, turning to coat. Cover, and refrigerate, turning occasionally, for at least 2 hours and up to 24 hours.
• Preheat a grill pan over high heat. Place chicken on grill. Reduce heat to medium-low, and cook, basting chicken with the marinade, for 10 minutes. Rotate chicken, and cook until slightly charred, about 15 minutes more. Turn chicken over, repeating process until slightly charred and an instant-read thermometer reads 160 degrees, about 25 minutes more. Alternatively, preheat oven to 425 degrees, and bake for 50 minutes, turning once halfway through. Transfer chicken to a cutting board. Let rest for 10 minutes. Using a sharp cleaver, chop into small pieces, bone and all, if desired. Otherwise, leave pieces whole. Serve with reserved sauce.

THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!

Steps:

• Cut the chicken breasts into chunks.
• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

JAMAICAN JERK CHICKEN HASH

Steps:

• Add the first 10 ingredient to the container of an electric blender; process until smooth.
• Add green onion mixture and chicken to a large heavy-duty zip-lock plastic bag; seal and marinate in the refrigerator 24 hours; turn bag occasionally.
• Put potato cubes in a saucepan; cover with water; bring to a boil.
• Lower the heat and simmer 15 minutes or until tender; drain and cool.
• Heat oil in a large nonstick skillet over medium heat.
• Add in chicken and marinade; cook chicken 5 minutes on each side or until done.
• Transfer chicken from pan and chop chicken meat.
• Add chicken, potato, milk, and 1/4 teaspoon salt to pan; cook 5 minutes or until heated through--stir occasionally.
• Garnish with parsley.

JERK CHICKEN

Steps:

• Wash chicken with Lime, or you can substitute with lemon juice.
• Remove all excess fat and dry with paper towels. Try to remove as much water from the chicken as possible.
• You are now ready to prepare your Jerk Sauce (Marinade) to add to your chicken.
• If you are not up to making your own marinade you can use a store bought brand of jerk seasoning like Grace Jerk seasoning.
• Add Olive oil to a skillet under a medium flame.
• Add your garlic, and scotch bonnet pepper, and allow to saute for about 4 minutes.
• Now you can add your brown sugar, cinnamon, nutmeg, and allspice,
• Stir mixture in skillet until it becomes pasty (approx 5 minutes)
• You can now remove contents from skillet and allow it to cool for about 20 minutes.
• Add the mixture to a food processor, add your thyme, ginger, white pepper, scallions, onion, soy sauce, and beef bouillon and blend for about 30 seconds. (Make sure your setting is set to pulse).
• You can add additional Scotch Bonnet Pepper(s) to suit your taste.
• Rub your chicken with your marinade (make sure you drench it to ensure maximum flavor).
• You can now place your chicken in the refrigerator in a ziplock bag or covered bowl for a few hours (I prefer to do it overnight).
• Place your chicken in a baking pan lined with aluminum foil. You can add a wire before placing the chicken in the baking pan so excess grease will drip down into the pan.
• Bake chicken for approximately 20 minutes until it is crisp and brown.
• You can then flip your chicken parts in your baking pan to do the other side. and let it bake an additional 20 minutes.
• You can use the leftover marinade, and add it to your excess grease from the baking pan and saute for about 10 minutes. (This makes for a delicious gravy and or dipping sauce)

JAMAICAN JERK CHICKEN RECIPE BY TASTY

Steps:

• Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
• In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
• Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
• Preheat the oven to 400°F (200°C).
• Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
• Enjoy!

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.