Jamaican Jerk Chicken Nuggets Recipes

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JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

JAMAICAN JERK CHICKEN NUGGETS



Jamaican Jerk Chicken Nuggets image

This is a zesty recipe that combines a number of tantalizing flavors. This is a scratch recipe that has much more body than the store bought seasoning. Excellent with red beans & rice!

Provided by Larry E Vaughn

Categories     Chicken Breast

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil
3 tablespoons fresh lime juice
3/4 cup white vinegar
1/4 cup soy sauce
1/2 cup orange juice
3 green onions, finely chopped
1 large yellow onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
1 tablespoon sugar
2 tablespoons sea salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground sage
1 1/2 teaspoons fresh coarse ground black pepper
1 1/2 teaspoons cayenne pepper
1 tablespoon ground thyme
1 tablespoon ground allspice
2 tablespoons garlic powder
5 lbs chicken breasts, cut into 1-inch cubes

Steps:

  • Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
  • Add chicken to mixture, mixing well, making sure all pieces are well coated
  • Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
  • Cover and refrigerate for up to 2-24 hours.
  • Bake covered @ 375 for one hour.
  • Remove cover and bake @ 400 for 30 additional minutes.
  • Mix well after removing from oven, drain, and serve hot, with red beans & rice.

JERK CHICKEN



Jerk Chicken image

If you haven't tried Jamaican jerk chicken, what are you waiting for? This will end up being your go-to recipe for chicken. You no longer have to keep making more dull and boring traditional baked chicken. Add some spice to your kitchen. You can make this on the grill or for those winter months, you can make it in your oven.

Provided by https://myjamaicanrecipes.com

Categories     Dinner

Time 1h15m

Number Of Ingredients 18

4 Lbs Chicken (Chicken Parts)
1 Whole Lime ((Used for washing/cleaning chicken))
1 Tsp Salt ((Can be adjusted for taste))
1 Tsp Black Pepper ((Can be adjusted for taste))
1 Whole Scotch Bonnet Pepper ((Can be adjusted for taste))
6 Cloves Garlic (Chopped)
1/2 Tsp Cinnamon
1 Tbsp Allspice (Ground)
1 Tsp White pepper
1/2 Tsp Nutmeg (Ground)
3 Tbsp Brown Sugar
1 Whole Onion
3 Stalks Scallions ((AKA Green Onions))
2 Sprigs Thyme
1 Tbsp Ginger
1 Tbsp Soy Sauce
1 Tbsp Beef Bouillon
2 Tbsp Olive Oil

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)

Nutrition Facts : Calories 392 kcal, Carbohydrate 9 g, Protein 28 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 109 mg, Sodium 670 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

JAMAICAN JERKED CHICKEN



Jamaican Jerked Chicken image

Spicy marinated chicken.

Provided by Cathy Anderson

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h30m

Yield 4

Number Of Ingredients 11

½ green onion, minced
¼ cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ pounds boneless, skinless chicken thighs

Steps:

  • Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
  • Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
  • Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 3.6 g, Cholesterol 105 mg, Fat 12.2 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 3.4 g, Sodium 324.6 mg, Sugar 1.6 g

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



The Real Jamaican Jerk Chicken - Nearly Too Hot to Handle! image

A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the "heat" to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a "commercial" flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-)

Provided by French Tart

Categories     Chicken Breast

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

6 boneless skinless chicken breast halves
4 limes, juice of
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 garlic cloves, chopped
2 scotch bonnet peppers, chopped

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.

Nutrition Facts : Calories 219.3, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 473.9, Carbohydrate 12.1, Fiber 2.1, Sugar 4.2, Protein 28.8

JAMAICAN JERK CHICKEN FINGERS



Jamaican Jerk Chicken Fingers image

A very back of the throat spicy way to serve chicken. Serve with lots of beer! Servings depend on how hungry you. are and if you can handle the wonderful blend of spices. This recipe is a Shadows original.

Provided by Chef Shadows

Categories     Chicken

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs boneless chicken breasts, cut into strips
1/4 cup orange juice
1/4 cup lime juice
3 tablespoons sugar
1 3/4 tablespoons fine minced onions
2 tablespoons crushed thyme
1 tablespoon ground red pepper, plus
1 teaspoon ground red pepper
1 tablespoon black pepper, plus
1 teaspoon black pepper
1 1/2 tablespoons allspice
3/4 tablespoon salt
1 1/2 teaspoons nutmeg
1 teaspoon ground cloves

Steps:

  • JAMAICAN JERK CHICKEN FINGERS
  • Category: GRILL
  • Serves: 8
  • Lay strips in baking dish and pour juice over top.
  • Cover and refrigerate 1 hour.
  • In small bowl, combine remaining ingredients.
  • Sprinkle generously over chicken.
  • Marinate 1 hour.
  • Grill should be medium hot and grate set on highest level.
  • Lay out chicken and.
  • grill on both sides 1 hour or until done.

Nutrition Facts : Calories 231.8, Fat 11, SaturatedFat 3.2, Cholesterol 72.6, Sodium 728.2, Carbohydrate 8.9, Fiber 1.1, Sugar 5.8, Protein 24.1

JAMAICAN JERK-SPICED TEMPEH NUGGETS



Jamaican Jerk-Spiced Tempeh Nuggets image

This combination of spices is popular in Jamaica and adds that this vegetarian and vegan tempeh recipe could be served either as an hors d'oeuvres or as a main dish. I imagine that this could easily be transferred to chicken breast cubes for an omni version

Provided by KristinV

Categories     Caribbean

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
1/2 teaspoon dried thyme
1 (8 ounce) package tempeh, cut into cubes
2 tablespoons canola oil

Steps:

  • Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
  • Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes.
  • Drain the tempeh and pat it dry.
  • Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes. Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.

Nutrition Facts : Calories 177.9, Fat 13.2, SaturatedFat 1.8, Sodium 296.6, Carbohydrate 6.9, Fiber 0.3, Sugar 0.6, Protein 10.7

JAMAICAN JERK CHICKEN RECIPE BY TASTY



Jamaican Jerk Chicken Recipe by Tasty image

Here's what you need: 3-pound chicken, scotch bonnet or habanero peppers, garlic, fresh thyme, ground allspice, onions, light brown sugar, nutmeg, minced ginger, olive oil, lime juice, white vinegar, salt, pepper

Provided by Jordan Ballantine

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 3-pound chicken
3 scotch bonnet or habanero peppers, chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 tablespoon ground allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon minced ginger
1 tablespoon olive oil
2 tablespoons lime juice
½ cup white vinegar
salt, to taste
pepper, to taste

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!

Nutrition Facts : Calories 644 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 3 grams, Protein 44 grams, Sugar 8 grams

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