Jamaicanjerknachos Recipes

JAMAICAN JERK SAUCE

Jamaican Jerk Sauce image

This authentic and spicy Jamaican jerk sauce recipe can be used on chicken, pork, beef, or seafood. Learn the history and make enough for leftovers.

Provided by Christine Morin

Time 15m

Number Of Ingredients 11

Ingredients

1/2 cup ground allspice berries
1/2 cup brown sugar (packed)
2 bunches scallions , trimmed and roughly chopped
6 to 8 garlic cloves
4 to 6 scotch bonnet or habanero peppers (seeded and cored; leave some seeds in for more heat)
2 tablespoons soy sauce
1 tablespoon dried thyme (or 2 tablespoons fresh thyme leaves)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Kosher salt (to taste)
Black pepper (to taste)

Steps:

Gather the ingredients.
Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
Process until smooth.
Use to marinate the meat of your choice.

Nutrition Facts : Calories 54 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 259 mg, Sugar 8 g, Fat 1 g, ServingSize 1 cup (6 to 8 servings), UnsaturatedFat 0 g

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

Ingredients

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 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

Ingredients

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