Jamaican Jerk Chicken The Sugar Reef Caribbean Cookbook Recipes

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Get ready to be transported to the Caribbean island of Jamaica as you take your first bite of this deliciously bold and dynamic, finger-licking chicken!

Provided by Kimberly Killebrew

Number Of Ingredients 3

Ingredients

1 batch Homemade Jerk Sauce ((click link for recipe))
8 chicken thighs and/or drumsticks ((about 2 1/2 to 3 pounds))
lime slices for garnish

Steps:

Place the chicken pieces in a ziplock bag or a casserole dish with a lid. Pour the jerk sauce over the chicken and massage to fully coat them. Refrigerate overnight, 8-12 hours. Don't shorten the marinating time.
Preheat the oven to 375 F.Lay the chicken pieces on a lined baking sheet with a good amount of sauce on them. Space the pieces about an inch apart. Pour the remaining sauce into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5 minutes. You can use this sauce both for basting while the chicken cooks and for serving at the table. Bake the chicken for 35-45 minutes or until the internal temperature of the chicken reads 165-170 F. Turn the chicken over at the halfway point and then turn it over again at the end before broiling. At the end turn the oven on to broil for a few minutes to roast the chicken until nicely browned. Remove the chicken from the oven and let rest for a couple of minutes before serving.If using a grill: Preheat to about 400 F. Rub the grates with oil and grill the chicken until cooked through (internal temp should be 165-170 F), turning the chicken occasionally, about 30-40 minutes.

Nutrition Facts : ServingSize 2 pieces, Calories 309 kcal, Carbohydrate 5 g, Protein 29 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 457 mg, Fiber 1 g, Sugar 4 g

CHICKEN, SUGAR REEF STYLE JERK RECIPE

Chicken, Sugar Reef Style Jerk Recipe image

Provided by Bob_Bazzle

Number Of Ingredients 19

Ingredients

1 Tbsp ground allspice
1 Tbsp dried thyme
1-1/2 tsp cayenne pepper
1-1/2 tsp freshly ground black pepper
1-1/2 tsp sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
1 cup chopped white onion
3 green onions, finely chopped
4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off

Steps:

In a large bowl, combine the dry ingredients. With a wire whip, stir in liquid ingredients and mix well. Stir in the vegetables and pour all over the chicken breasts. Cover and marinate at least one hour, but preferably overnight. Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.

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