Jerk Chicken Sallye 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

PERFECT BAKED JERK CHICKEN



Perfect Baked Jerk Chicken image

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

1 teaspoon salt, or to taste
1 teaspoon ground allspice
1 teaspoon packed brown sugar
1 teaspoon onion powder
½ teaspoon dried minced garlic
½ teaspoon ground nutmeg
½ teaspoon black pepper
½ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon dried thyme leaves
1 (2 to 3 pound) whole chicken, cut into pieces
¼ cup vegetable oil

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

NEELY'S JERK CHICKEN



Neely's Jerk Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 13

1 bunch scallions, chopped
3 large garlic cloves, chopped
1 habanero chile, chopped
1 lime, juiced
3 tablespoons olive oil, plus more for greasing grill grates
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 teaspoons ground allspice
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 boneless and skinless chicken breasts
Kosher salt and freshly ground black pepper

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.

HOMESTYLE JERK CHICKEN



Homestyle Jerk Chicken image

Provided by Nigella Lawson : Food Network

Time 1h45m

Yield 6 servings

Number Of Ingredients 27

6 chicken breasts, without skin or bone (or chicken supreme joints, with the wing bones still attached)
2 teaspoons ground allspice
2 teaspoons dried thyme
2 teaspoons cayenne pepper
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 cloves garlic, peeled
1 1 3/4 piece gingerroot, peeled and cut into chunks
2 tablespoons dark brown sugar
1/4 cup dark rum
1/4 cup lime juice
1/4 cup soy sauce
1/2 cup cider vinegar
2 fresh red chiles, whole
1 onion, peeled and quartered
Rice and Peas, recipe follows
1 (1-ounce) can gungo peas or black-eyed
1 tablespoon vegetable or peanut oil
1 onion, peeled and finely chopped
1 red chile, seeded and finely chopped
2 cloves garlic, peeled and finely chopped
2 cups long grain rice
1 (14-ounce) can coconut milk
2 1/2 cups chicken or vegetable broth
1 teaspoon chopped fresh thyme leaves
Salt, to taste

Steps:

  • I should start this by saying my home version of Jerk Chicken is different from the street-food, hot and crisp, that I've eaten in Jamaica straight out of what looks like a metal barrel on its side. Well, it would be different, wouldn't it? It's not that I haven't tried to replicate the recipe, using whole quarters of chicken, with the bone still in and the skin still on, but it hasn't felt right. A domestic oven just doesn't get hot enough, and so although the spiced chili crust gets gratifyingly crisp, the skin doesn't - it can't - and flabby skin is just not to be countenanced. Thus, although the vinegary, limey, rum and spiced marinade makes the meat lusciously tender, you have to jettison its outer casing entirely. This seems too much of a waste to me.
  • Now, you will rarely find me suggesting breast meat, let alone a breast fillet, so you have to believe me when I say that the heat of the marinade, and the meat's edible carapace work best when offset against the meltingly tender white meat within. And, in turn, I must say that I have never managed to make, or find, white meat that turns out so luscious and succulent. It's a miracle all round. I'm stunned, but grateful. I have nothing to add, save the suggestion that you could consider working the same magic with some lean pork tenderloin as well.
  • Don't cook this, though, unless you like it hot. And I mean hot. There's no point choosing to cook this and then trying to find a way to tame it, say by taking out the seeds from the chili (though you could if you must). Besides, although it packs a major punch, the sweet, creamy, coconutty rice that just must be served with it, offers the perfect counterbalancing salve.
  • Slash the chicken breasts, 3 slashes a breast, each cut about 3/4-inch deep on the diagonal. Put in a rectangular dish, slashed-side down. Put all the other ingredients in the processor and blitz to a dark, earthy paste and pour and spread over the chicken pieces and leave to marinate out of the refrigerator for 2 to 4 hours or in the refrigerator, (covered), overnight.
  • Preheat oven to 400 degrees F. Double-line a shallow roasting pan with aluminium foil. Tip into it the chicken with its marinade, slashed side up and roast for 30 minutes.
  • Take the pan out of the oven, just to pour off excess watery juices. Use a pastry brush and spoon to place any paste back on the chicken and cook for a further 30 minutes, by which time the chicken will be cooked through and tender with a thick fiery crust. You could get started on the Rice and Peas once the chicken's back in the oven for its final stint.
  • For serving: Pile up each dinner plate with coconutty rice and sit a piece of hot-crusted chicken proudly on top.
  • Make Ahead Note: Jerk paste can be made 1 day ahead. Transfer to non-metallic bowl and press a piece of plastic wrap onto the surface. Cover bowl tightly with second layer of plastic wrap and refrigerate. The chicken can be marinated up to 24 hours in advance. Cover dish tightly with plastic wrap and store in the refrigerator.
  • Freeze Note: The chicken in its marinade can be frozen, in a resealable bag, for up to 1 month. Thaw overnight in the refrigerator - put the bag in a bowl to catch any leaks.
  • Making leftovers right: Should you have leftovers - and don't count on it if you're 6 round the table - refrigerate as soon as cooled and within 1 to 2 days you can simply snip some chicken into the rice and reheat until piping hot. However, I love this in a new form: a thick, coconutty soup punctured by fiery bursts of tender meat. Add some coconut milk and chicken broth to the leftover rice, along with some freshly grated gingerroot and a spritz of lime juice, and heat up, adding the chicken, cut into small strips or small chunks, once it starts bubbling. When the meat's piping hot, season to taste then pour your soup into a bowl (or bowls) and scatter with freshly chopped cilantro and slurp gratefully.
  • Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped chile and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes.
  • Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through.

JERK CHICKEN



Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 15

1/2 of 1 nutmeg
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 pimento seeds (allspice)
1 teaspoon black peppercorns
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar
1 whole chicken, cut into 8 pieces

Steps:

  • Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
  • Combine all of the above in a bowl and stir in the following: .

MISS LILY'S JERK CHICKEN



Miss Lily's Jerk Chicken image

Provided by Food Network

Categories     main-dish

Time P2DT4h45m

Yield 4 servings

Number Of Ingredients 30

1 whole chicken, split into 2 halves
8 cups Brine, recipe follows
1/2 cup Jerk Marinade, recipe follows
Oil, for oiling grill grates
2 cups Jerk BBQ Sauce, recipe follows
1/2 cup kosher salt
1/4 cup light brown sugar
1/2 cup soy sauce
2 tablespoons vegetable oil, plus more as needed
1 tablespoon kosher salt
20 whole allspice berries
6 sprigs fresh thyme, leaves stripped from stems and stems discarded
2 bunches green onions, chopped
3 cloves garlic
2 Scotch bonnet chiles
1 knob fresh ginger, peeled and chopped
1 medium yellow onion, chopped
1/2 cup tomato paste
1/2 cup Jerk Marinade, recipe precedes
1/4 cup molasses
1/4 cup white vinegar
1/8 cup brown sugar
2 teaspoons dry mustard powder
2 teaspoons tamarind puree
1 teaspoon celery salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon liquid smoke
1/2 teaspoon chopped fresh thyme leaves
Juice of 1 lime

Steps:

  • Place the chicken in a large bowl or baking dish and pour the brine over it, making sure the chicken is fully submerged. Cover and refrigerate for 24 hours.
  • Rinse the chicken well. Wearing latex or vinyl gloves (Scotch bonnet chiles can remain on the skin for 24 hours!) rub the Jerk Marinade all over the chicken. Place in a resealable plastic bag and refrigerate for 24 hours.
  • Preheat a grill for cooking over indirect medium heat. Lightly oil the grill grates, then place the chicken skin-side down over indirect heat. Grill, uncovered, turning the chicken every 5 to 6 minutes, until the juices run clear when the thighs are pricked with a fork, 40 to 50 minutes.
  • Remove from the grill and let rest for 5 minutes to allow the juices to distribute equally.
  • Cut the chicken into quarters, separating the leg portions from the breast portions, and serve with Jerk BBQ Sauce.
  • Stir the salt and light brown sugar into 8 cups water in a pot and bring to a simmer, stirring to ensure that the salt and sugar completely dissolve. Let cool to 38 degrees F before using.
  • Put the soy sauce, oil, salt, allspice, thyme, green onions, garlic, chiles, ginger and onion in a food processor and puree until a smooth paste is formed, adding more oil if necessary. Set aside.
  • In a nonreactive heavy-bottomed saucepan, stir together the tomato paste and 2 cups water and heat slowly, stirring, until well incorporated. Add in the Jerk Marinade, molasses, vinegar, brown sugar, mustard powder, tamarind, celery salt, cumin, pepper, liquid smoke, thyme and lime juice. Bring to a boil, then turn down the heat and simmer until the sauce has thickened and reached the desired consistency. Remove from the heat and let cool.

ENA'S SIGNATURE SPICY JERK CHICKEN AND JERK SAUCE



Ena's Signature Spicy Jerk Chicken and Jerk Sauce image

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield 4 to 5 servings

Number Of Ingredients 20

4 or 5 chicken leg quarters or 1 split breast
Sea salt
4 ounces jerk rub, such as Ena's Signature Jerk Rub
3 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade
Jerk Sauce, recipe follows
1/2 cup port
1/2 cup soy sauce
1/2 cup liquid smoke
1/4 cup browning sauce
1/4 cup white vinegar
4 ounces adobo powder
4 ounces jerk rub, such as Ena's Signature Jerk Rub
3 ounces poultry seasoning
4 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade
6 tablespoons breadcrumbs (see Cook's Note)
1 ounce carrot, chopped
1 ounce garlic, chopped
1 ounce onion, chopped
1 ounce dried or fresh thyme
2 to 3 Scotch Bonnet peppers, minced or chopped

Steps:

  • Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
  • Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
  • Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
  • Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
  • Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
  • Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.

JERK CHICKEN AND PASTA



Jerk Chicken and Pasta image

Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!

Provided by Terry Coonan

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h45m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
2 teaspoons jerk paste
1 (12 ounce) package uncooked egg noodles
1 tablespoon olive oil
1 clove garlic, minced
1 cup chicken stock
1 tablespoon jerk paste
½ cup dry white wine
¼ cup chopped fresh cilantro
2 limes, quartered
salt and pepper to taste
½ cup heavy whipping cream
4 sprigs fresh cilantro, for garnish

Steps:

  • Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
  • Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
  • Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
  • Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
  • Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g

JERK CHICKEN



Jerk Chicken image

We've come up with a home-cook-friendly recipe for intensely spicy, crisp-skinned jerk chicken that's steeped in authentic flavor. Scotch bonnets are traditional, but you can use habaneros, which are similar and easier to find.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 16

3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped
1 small yellow onion, coarsely chopped
8 scallions, coarsely chopped
4 cloves garlic, crushed with the flat side of a large knife
3 tablespoons (about 1 bunch) fresh thyme, finely chopped
1/4 cup packed dark-brown sugar
2 tablespoons ground allspice
1 tablespoon coarse salt
1 1/4 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 cup distilled white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice (2 to 3 limes), plus lime wedges for serving
1/4 cup vegetable oil, plus more for brushing grill
Freshly ground pepper
2 whole chickens (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

Steps:

  • Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
  • Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
  • Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.

LISA'S JERK CHICKEN



Lisa's Jerk Chicken image

Got this on trip to Jamaica, it's the best jerk chicken I've eaten.

Provided by lisa

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 8h55m

Yield 8

Number Of Ingredients 17

1 cup orange juice
1 cup white vinegar
½ cup olive oil
½ cup soy sauce
1 lime, juiced
3 onions, chopped
6 Scotch bonnet chiles, chopped (wear gloves)
8 cloves garlic, chopped
2 tablespoons white sugar
2 tablespoons dried thyme
2 tablespoons ground allspice
2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
1 teaspoon ground ginger, or more to taste
3 pounds bone-in chicken breast halves with skin

Steps:

  • Pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, Scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. Pulse several times to mix ingredients, then blend until jerk marinade is pureed.
  • Set 1/2 cup marinade aside in a small bowl and refrigerate. Place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. Refrigerate chicken in marinade 8 hours to overnight.
  • Preheat grill for medium-low heat and lightly oil the grate.
  • Remove chicken from marinade, discarding used marinade. Cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees F (70 degrees C), about 30 minutes. Baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Nutrition Facts : Calories 433.3 calories, Carbohydrate 20.4 g, Cholesterol 95.8 mg, Fat 23 g, Fiber 3.2 g, Protein 36.8 g, SaturatedFat 4.6 g, Sodium 2734.2 mg, Sugar 9.9 g

A JERKY CHICKEN



A Jerky Chicken image

A great Jamaican style dish. A spicy blend of herbs, vinegar, and a habanero pepper make this chicken dish unforgettable. Serve with rice, yum!

Provided by RIKKLEA

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h15m

Yield 4

Number Of Ingredients 10

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
½ teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips

Steps:

  • Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
  • Preheat your oven's broiler.
  • Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

Nutrition Facts : Calories 197 calories, Carbohydrate 13.5 g, Cholesterol 68.4 mg, Fat 2.7 g, Fiber 0.3 g, Protein 28.5 g, SaturatedFat 0.6 g, Sodium 982.2 mg, Sugar 10.3 g

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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From insanelygoodrecipes.com


EASY JERK CHICKEN - TASTY AND KID-FRIENDLY! - SEARCHING ...
2017-08-14 Instructions. Mix up all the marinade ingredients. Coat the chicken with the marinade and leave in the fridge until ready to cook. I left it for 7 hours but anytime between and 2 and 24 hours is fine. Put the chicken on a greased baking tray and bake in the oven for 40 minutes at 200C.
From searchingforspice.com


WHAT TO SERVE WITH JERK CHICKEN? 10 BEST SIDE DISHES ...
2022-05-02 Serving fried plantains alongside Jerk chicken will not only create more dimension in your meal but you’ll have a two-course dinner on hand too! 5. Cucumber Salad with Lime juice, Red onion, and Cilantro. Cucumber salad is a great side dish for any type of meat, but it especially goes well with Jerk chicken.
From eatdelights.com


BASIC JERK CHICKEN - PICKAPEPPA
2020-08-08 4 oz. green onions. 2 medium onions. 2 tbsp vegetable oil. 2 tbsp Pickapeppa Sauce. Method: Finely chop onions and peppers. Blend all ingredients (preferably in a blender or food processor) Rub mixture on meat (pork, chicken, beef or fish can be used) and let marinate overnight (or at least for two hours) Grill meat slowly over hot coals until ...
From pickapeppa.com


SLOW COOKER JERK CHICKEN {QUICK & EASY!} - DINNER, THEN ...
2017-02-13 Instructions. Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth. Add the chicken to the slow cooker skin side up and pour ...
From dinnerthendessert.com


JERK CHICKEN | RICARDO
Chicken. In a large pot over medium heat, bring the chicken and broth to a boil. Cover and simmer for 20 minutes or until the chicken is cooked through. Keep the broth for another use. In a large glass dish or sealable plastic bag, combine the cooked chicken with the marinade. Cover the dish or seal the bag. Refrigerate for 2 to 12 hours.
From ricardocuisine.com


JERK CHICKEN RECIPE - QUICK FROM SCRATCH CHICKEN | FOOD & WINE
Step 1. In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for ...
From foodandwine.com


JAMAICAN JERK CHICKEN THIGHS - A SPICY PERSPECTIVE
2016-07-18 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 …
From aspicyperspective.com


JERK CHICKEN RECIPES | BBC GOOD FOOD
Jerk chicken & pineapple traybake. A star rating of 4.4 out of 5. 27 ratings. A great chicken dish, full of flavour with jerk seasoning, pineapple and sweet potato, served with rice and black beans. Ideal for a family feast.
From bbcgoodfood.com


10 BEST JERK CHICKEN SANDWICH RECIPES | YUMMLY
2022-05-05 Grilled Jerk Chicken Sandwich with Guava Barbecue Sauce and Kale Slaw by Chef Simone Byron BBQ Guys.com. lime, mayonnaise, kale, red onion, lime, barbeque sauce, brown sugar and 11 more. Guided.
From yummly.com


CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA - CREME DE LA ...
2020-05-17 In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes. While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
From lecremedelacrumb.com


AINSLEY’S ULTIMATE JERK CHICKEN - AINSLEY HARRIOTT
Method. First, make the marinade. Place all the ingredients, except the seasoning, into a food processor and pulse until smooth. Season with a little salt and a generous grinding of black pepper. Cut slashes into the smooth side of the spatchcocked chicken so that the marinade can penetrate the flesh and place the chicken in a shallow dish.
From ainsley-harriott.com


BAHAMA BREEZE JERK CHICKEN PASTA RECIPE - SECRET COPYCAT ...
2022-03-20 Pour into skillet chicken was cooked in. Bring to a boil. Reduce heat, then simmer for 3 minutes, constantly stirring. Stir in the parsley, herbs, mushrooms, and asparagus for 3 - 5 minutes to heat through and allow flavors to blend. Add chicken to heat through. Add pasta and stir to heat through. Serve hot.
From secretcopycatrestaurantrecipes.com


JERK CHICKEN RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2020-04-04 How to make Jerk Chicken. Prepare the meat: This recipe is for about 3 pounds of poultry. Trim off any excess fat or skin, then put the pieces in a resealable plastic bag. Prepare the marinade: Combine the rest of the ingredients in a food processor. Marinate: Pour the marinade inside the resealable plastic bag and coat the meat.
From sweetandsavorymeals.com


EASY JAMAICAN JERK CHICKEN RECIPE | CHEW OUT LOUD
2021-04-29 Prepare: Preheat oven to 425F with rack on lower middle position. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. Set aside. Mix: In a bowl, combine all remaining ingredients to form …
From chewoutloud.com


BEST JAMAICAN JERK CHICKEN RECIPE | JAMAICAN LIFE & TRAVEL
2021-04-09 1 tablespoon dark brown sugar. Recipe Instructions: Step 1: Prepare Marinade Place the ingredients (excluding the chicken of course) in a food processor and process to a coarse paste. Step 2: Apply the marinade Place the chicken quarters into a large bowl and pour over the marinade.
From jamaicanlifeandtravel.com


JAMAICAN JERK CHICKEN - THE DARING GOURMET
2021-02-09 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.
From daringgourmet.com


JERK CHICKEN RECIPE - TODAY.COM
2022-05-10 4 green onions, root ends trimmed and roughly chopped. 2/3 cup peppa sauce (recipe above) 1/4 cup tamarind glaze. 1/2 cup roughly chopped fresh thyme sprigs, woody stems removed. 1 tablespoon plus ...
From today.com


JERK CHICKEN RECIPE OVEN WITH JERK DIPPING SAUCE RECIPE ...
2021-06-01 About 10 minutes before cooking the chicken take it out of the fridge to bring it to room temperature and preheat oven to 200 °C (392 °F), with both top and bottom heat. After transfer the meat to a baking sheet lined with parchment paper or aluminum foil and bake for about 1 hour. Turn the chicken halfway.
From esterkocht.com


EASY BAKED JERK CHICKEN THIGHS RECIPE! - CHEF SAVVY
2021-10-25 Marinate for at least and hour or preferably overnight. Bake: When you are ready to cook preheat oven to 350 degrees. Take the chicken out of the marinade and place the chicken in a cast iron skillet or oven safe pan. Cook for 1 hour or until chicken is fully cooked. Take out of the oven and brush on the reserved marinade.
From chefsavvy.com


JAMAICAN JERK CHICKEN (PLUS VIDEO) - IMMACULATE BITES
2021-04-28 Add the chicken as soon as little bubbles come up, and lower the heat. Gently stir the chicken until warm or until the internal temperature reaches 165°F. Microwave – add a drizzle of water and olive oil or butter to keep the moisture and flavor. Loosely cover and heat for about 2 …
From africanbites.com


SUPER SIMPLE JERK CHICKEN RECIPE - PINCH OF YUM
2014-09-02 Cook for about 4 minutes on each side, until the exterior is very deep, dark brown and the inside is no longer pink. Remove from heat and let rest for 5-10 minutes to let the juices soak in before cutting. clock. clock icon. Prep Time: …
From pinchofyum.com


AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE ...
2015-04-25 Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce. Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.
From christinascucina.com


JERK CHICKEN RECIPE {OVEN OR GRILL METHOD} - COOKING CLASSY
2019-05-25 Let rest in refrigerator 3 - 24 hours. Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray. Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them.
From cookingclassy.com


MISS OLLIE'S JERK CHICKEN RECIPE | BON APPéTIT
2017-04-18 Step 1. Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a …
From bonappetit.com


JAMAICAN JERK CHICKEN RECIPE - CHEF BILLY PARISI
2020-08-07 Instructions. Add all of the ingredients but the chicken to a blender and blend on high speed until slightly chunky resembling apple sauce. Transfer the mixture to a plastic zip bag, casserole dish or plastic container and completely submerge the chicken. Cover and keep in the refrigerator for at least 4 hours or up to 24 hours.
From billyparisi.com


AUTHENTIC JERK CHICKEN RECIPE (STEP BY STEP + VIDEO ...
2019-04-29 Fill to cover the breasts. Seal the bag and coat the chicken breast nicely with the marinade. Pre heat the oven to 350 Degrees F (180 Degrees C) Place the chicken breast on a baking tray and bake for 40-50 minutes until the juices run clear and the internal temperature reaches 165-170 Dress F.
From whiskaffair.com


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