JAMAICAN JERK CHICKEN
This is an amazing recipe. Don't let the number of ingredients scare you off...just line up the bottles and measure!
Provided by Chefiebig
Categories Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large casserole with a lid, combine all ingredients except chicken.
- Add chicken, stirring to coat well.
- Cover and refrigerate for 1 hour up to 24 hours.
- First drain, then Bake@ 350 for one hour OR drain and barbecue.
- Serve with steamed white rice.
PERFECT BAKED JERK CHICKEN
I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!
Provided by angielee26
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h40m
Yield 6
Number Of Ingredients 13
Steps:
- Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
- Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 2 g, Cholesterol 88.3 mg, Fat 52.5 g, Fiber 0.3 g, Protein 21.8 g, SaturatedFat 13.6 g, Sodium 457.6 mg, Sugar 1 g
JERK CHICKEN CASSEROLE
from the Pillsbury website
Provided by rotts4me
Categories Main Dish
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown. 2 In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish. 3 Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions. If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice. Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
Nutrition Facts : Calories 196 calories, Fat 2.2309784722202 g, Carbohydrate 38.4022706942553 g, Cholesterol 0 mg, Fiber 8.80245819876646 g, Protein 7.51068305553328 g, SaturatedFat 0.265976406249149 g, ServingSize 1 1 Serving (159g), Sodium 38.6259583332523 mg, Sugar 29.5998124954888 g, TransFat 0.148333531249433 g
NEELY'S JERK CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Blend all of the marinade ingredients together in a food processor until smooth.
- Put the chicken in a 13 by 9-inch casserole dish and season it with salt and pepper, to taste. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours for the flavors to meld. If you have the time, letting the chicken marinate overnight is best.
- Preheat grill to medium-high heat. Lightly oil the grates to keep the chicken and marinade from sticking. Remove the chicken from the marinade letting the excess drip off and arrange them on the grill. Cover the grill, and grill until the chicken is fully cooked and the jerk marinade has blackened and caramelized in spots, about 5 minutes on each side. Transfer the chicken to a serving platter and serve.
JERK CHICKEN CASSEROLE
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
- In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
- Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Nutrition Facts : Calories 320, Carbohydrate 41 g, Cholesterol 45 mg, Fat 1/2, Fiber 8 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 16 g, TransFat 0 g
EASY BAKED JERK CHICKEN
Bring the flavors of the islands into your home with Easy Baked Jerk Chicken! You'll love the jerk seasoning plus lemon and fresh thyme in this Easy Baked Jerk Chicken recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Rub chicken with seasoning. Heat large heavy nonstick skillet over medium-high heat. Add 1/2 of the chicken pieces; cook 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer browned chicken pieces to 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken pieces.
- Add onion and lemon slices to drippings in skillet; cook 2 min., turning after 1 min. Spoon over chicken.
- Pour dressing over ingredients in pan; top with thyme. Cover.
- Bake 40 min. or until chicken is done (165ºF), uncovering for the last 10 min.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 0.791 g, Sugar 0 g, Protein 28 g
JERK CHICKEN WITH SWEET POTATOES SHEET-PAN DINNER
Bring the flavors of Jamaica to your weeknight dinner table with this easy jerk chicken sheet-pan supper.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.
- In large bowl, mix oil, gingerroot, jerk seasoning, soy sauce and salt. Pour 2 tablespoons of the mixture into medium bowl. Add chicken, and toss to coat; cover and refrigerate. Add sweet potatoes to remaining mixture in bowl; toss. Pour potato mixture onto pan. Roast 15 minutes.
- Add chicken to pan with potatoes. Bake 20 to 25 minutes or until chicken is cooked through (at least 165°F) and potatoes are tender. Top with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 420, Carbohydrate 23 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 4 g, TransFat 0 g
JERK CHICKEN
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
- Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
- Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams
JERK CHICKEN WITH RICE & PEAS
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 21
Steps:
- To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
- Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
- Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
- If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
- To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
- While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
- Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium
JAMAICAN JERK CHICKEN
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
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
SAUCY JERK CHICKEN
This recipe came to me by way of the February 2005 Zaar recipe adoption. Don't let the amount of vinegar concern you. The finished product does not have a sour taste at all, and I was quite pleased with the recipe. The only changes I made were to reduce the amount of salt and increase the amount of chicken, as the marinade makes a substantial amount. If you choose to halve the recipe, I would recommend using the full amount of the marinade ingredients to keep the flavor in balance. Note: edited 3/19/07 to add freezing instructions for OMAC.
Provided by BonnieZ
Categories Chicken Breast
Time 40m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
- Add onion and green onion.
- Combine well.
- Add chicken and allow to marinate refrigerated overnight, turning occasionally.
- Remove chicken from marinade and bring to room temperature.
- If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
- Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
- I have been told this recipe works well for those of you who do OMAC as follows:
- To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
- To serve, thaw in fridge overnight and then grill as directed.
Nutrition Facts : Calories 216.9, Fat 14.2, SaturatedFat 2.1, Sodium 1598.3, Carbohydrate 19.4, Fiber 3.2, Sugar 8.5, Protein 4
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