Jamaican Jerk Chicken Thighs 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 THIGHS



Jamaican Jerk Chicken Thighs image

Quick and tasty Jamaican Jerk Chicken Thighs Recipe. A healthy, faster version of authentic jerk chicken, using boneless skinless chick thighs.

Provided by Sommer Collier

Categories     Healthy     Main Course

Time 25m

Number Of Ingredients 15

4-4.5 pounds boneless skinless chicken thighs
1 bunch scallions, (trimmed and cut into chunks)
6 garlic cloves, (peeled)
3-4 habanero peppers, (stemmed and seeded)
1 piece fresh ginger ((2-inch piece))
1/4 cup fresh lime juice (+ zest of 3 limes)
1/4 cup olive oil
3 tablespoons soy sauce
3 tablespoons brown sugar
1 tablespoon salt
1 tablespoon dried thyme
1 tablespoon allspice
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Steps:

  • Place the chicken thighs in a large gallon zip bag. Place all remaining ingredients in the food processor. Puree on high until well-combined and pasty.
  • Pour the jerk marinade over the chicken in the zip bag. Close the bag tightly and gently massage the bag to ensure all the chicken thighs are coated in marinade. Refrigerate for 3 to 48 hours. (The longer the marinade time, the more complex and spicy the chicken will taste.)
  • Preheat the grill to medium heat, approximately 350-400 degrees F. Once hot, carefully brush the grates with oil. Take the chicken out of the bag with tongs and grill for 5-7 minutes per side. Serve warm!

Nutrition Facts : ServingSize 1 thigh, Calories 168 kcal, Carbohydrate 9 g, Protein 12 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 1303 mg, Fiber 1 g, Sugar 5 g

JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY



Jerk Chicken Thighs with Tropical Chutney image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 27

2 tablespoons ground allspice
2 tablespoons brown sugar
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup orange juice
4 tablespoons olive oil
3 pounds boneless, skinless chicken thighs (8 to 10 thighs)
1/4 cup red wine vinegar
1/4 cup honey
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup medium-diced mango
1 cup medium-diced papaya
1 cup medium-diced pineapple
2 cloves garlic, chopped
1 jalapeno, small-diced
1 teaspoon chopped fresh ginger
Kosher salt and freshly ground black pepper

Steps:

  • For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
  • For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
  • Serve the chutney with the jerk chicken.

JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE



Jerk Rubbed Chicken Thighs with Home-Made Mango-Habanero Hot Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h26m

Yield 4 servings

Number Of Ingredients 23

2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon cayenne powder
2 teaspoons coarse black pepper
2 teaspoons dry thyme
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
8 chicken thighs
Sliced fresh mango
Homemade Mango Habanero Sauce, recipe follows
Cilantro leaves, for garnish
1 tablespoon canola oil
1 small Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 ripe mangoes, peeled, pitted and coarsely chopped
1 habanero, chopped
1 cup white wine vinegar
Salt

Steps:

  • Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
  • Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.

GRILLED JERK CHICKEN THIGHS



Grilled Jerk Chicken Thighs image

Spicy, sweet, and aromatic jerk chicken made simple in this recipe. Serve with black beans and rice if desired.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h26m

Yield 4

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
3 green onions, roughly chopped
2 habanero peppers, stemmed
1 clove garlic
3 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon dark brown sugar
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon thyme

Steps:

  • Place chicken in a gallon-sized resealable plastic bag. Combine green onions, habanero peppers, garlic, lime juice, soy sauce, brown sugar, allspice, nutmeg, and thyme in a food processor; pulse until smooth. Pour mixture over chicken in the bag, seal, and refrigerate for 2 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the bag and discard marinade. Grill chicken until it is no longer pink in the center and the juices run clear, about 16 minutes, turning chicken about halfway. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 385.4 calories, Carbohydrate 7.6 g, Cholesterol 127.7 mg, Fat 22.7 g, Fiber 1.7 g, Protein 36.1 g, SaturatedFat 6.4 g, Sodium 337.8 mg, Sugar 4.1 g

JAMAICAN CHICKEN THIGHS



Jamaican Chicken Thighs image

From Cooking Light. Serving size: 2 thighs. Per serving: 175 calories, 5.5 g fat, 27.5 g protein, 2.2 g carb, 0.6 g fiber, 115 mg cholesterol.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/8 teaspoon fresh ground black pepper
8 boneless skinless chicken thighs

Steps:

  • Mix together the first 9 ingredients in a small bowl.
  • Rub spice mixture evenly over chicken.
  • Heat a large nonstick skillet over med-high heat.
  • Coat pan with cooking spray.
  • Add chicken to skillet; cook 5 minutes on each side or until done.

Nutrition Facts : Calories 174.5, Fat 5.5, SaturatedFat 1.4, Cholesterol 114.5, Sodium 265.8, Carbohydrate 2.2, Fiber 0.5, Sugar 0.1, Protein 27.5

JAMAICAN JERK CHICKEN



Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

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.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

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