Jerk Chicken Recipes

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JERK CHICKEN



Jerk Chicken image

Jamaican jerk chicken sings with flavorful heat, thanks to plentiful spices and potent chili peppers. Marinate this jerk chicken recipe overnight and cook it in the oven or on the grill.

Provided by Elise Bauer

Categories     Dinner     Grill     Caribbean     Chicken     Grill     Jamaican     Jerk

Time P1DT1h

Yield 8

Number Of Ingredients 17

1/2 cup malt vinegar (or white vinegar)
2 tablespoons dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 tablespoon dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 tablespoons extra virgin olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
Salt and pepper

Steps:

  • Make the jerk marinade: Put the vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
  • Marinate the chicken: Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well. Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
  • Cook the chicken, simmer marinade: When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer . Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice .

Nutrition Facts : Calories 888 kcal, Carbohydrate 8 g, Cholesterol 299 mg, Fiber 2 g, Protein 94 g, SaturatedFat 14 g, Sodium 849 mg, Sugar 3 g, Fat 50 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 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

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: .

JERK CHICKEN



Jerk Chicken image

Categories     Chicken     Pepper     Marinate     Spice     Grill/Barbecue     Gourmet

Yield Serves 10 as part of a buffet

Number Of Ingredients 15

For the marinade
2 cups finely chopped scallion
2 Scotch bonnet or habañero chilies, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken parts, the wing tips discarded
vegetable oil for brushing the grill

Steps:

  • Make the marinade:
  • In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
  • Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
  • On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

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

JERK CHICKEN



Jerk Chicken image

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

2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs
1 large bunch scallions (about 8), white and green parts
2 shallots, peeled and halved
4 to 6 Scotch bonnet chili peppers, stems removed, or habaneros
1 2-inch piece fresh ginger, peeled and coarsely chopped
6 garlic cloves, peeled
1/4 cup fresh thyme leaves, or 1 tablespoon dried
2 tablespoons ground allspice, more for sprinkling
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon salt, more for sprinkling
1 tablespoon black pepper
1/2 cup vegetable oil
1 tablespoon white or apple cider vinegar
Freshly squeezed juice of 2 limes

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



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.

MATT'S JERK CHICKEN



Matt's Jerk Chicken image

Get ready for a trip to the Islands. You may think jerk chicken is complicated, but really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. -Jenn Hall, Collingswood, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings.

Number Of Ingredients 22

1 large onion, chopped
3 green onions, chopped
3/4 cup white vinegar
1/2 cup orange juice
1/4 cup dark rum
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons lime juice
1 habanero or Scotch bonnet pepper, seeded and minced
2 tablespoons garlic powder
1 tablespoon sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1-1/2 teaspoons cayenne pepper
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons pepper
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
8 pounds bone-in chicken breast halves and thighs
1/2 cup whole allspice berries
1 cup applewood chips
1/2 cup ketchup

Steps:

  • Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large resealable plastic bags; pour half the onion mixture in each. Seal bags; turn to coat. Refrigerate overnight., Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill., Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165° when inserted into breasts and 170°-175° when inserted into thighs, 50-60 minutes., Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat., To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce., Freeze option: Arrange grilled chicken pieces in a greased 13x9-in. baking dish; add sauce. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat chicken, covered, until a thermometer reads 165°, for 40-50 minutes.

Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 419mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.

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2022-05-01 chicken, cider vinegar, vegetable oil, orange juice, boneless skinless chicken breast halves and 1 more Jerk Chicken La Cocina de Babel ground nutmeg, chicken, salt, allspice, garlic cloves, red chili peppers and 5 more
From yummly.com
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EASY JERK CHICKEN RECIPES - BLACKPEOPLESRECIPES.COM
2022-04-12 Easy Jerk Chicken Thighs + {VIDEO} These Easy Jerk Chicken Thighs are served seared, baked, grilled, or air fried and are a Jamaican and Caribbean favorite. This dish includes a homemade spice blend and rub with cinnamon, allspice, and more. Drizzle the chicken in a spicy jerk marinade using pineapple, lime, peppers, and ginger.
From blackpeoplesrecipes.com
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JERK CHICKEN WITH AMAZING JERK MARINADE - JAMAICAN JERK CHICKEN …
Add chicken to bowl with marinade. Using tongues, coat chicken in marinade. Cover and refrigerate for 30 minutes (up-to 8 hours). 3. Grill - Pre-heat a barbecue grill to medium. Spray grill with cooking oil spray. Transfer chicken to a wide plate. Season lightly with remaining 1 …
From chefdehome.com
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JERK CHICKEN TENDERS RECIPE – JAMAICAN DINNERS
2021-10-08 Step 3. 1) To Bake, you will need to preheat the oven at the temperature 150 Degree Fahrenheit. 2) Cut Chicken Breast in 2 inches strips. 3) Lay the chicken in a baking tray; with the back facing up without Jerk sauce. 4) Now, put it in the oven set at 150 Degrees, and allow the chicken to bake for 2 hours minutes.
From jamaicandinners.com
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AUTHENTIC JERK CHICKEN RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
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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BEST JERK CHICKEN RECIPE - HOW TO MAKE AUTHENTIC CARIBBEAN
2019-09-11 Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight. When ...
From delish.com
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ONE-PAN JERK CHICKEN DINNER | CANADIAN LIVING
2016-01-01 Method. In small bowl, whisk together thyme, garlic powder, salt, allspice, coriander, ginger, pepper and cayenne pepper. In plastic bag, add chicken and 4 tsp of the thyme mixture. Holding bag closed, shake to coat chicken. In lightly greased large roasting pan, toss together white potato, sweet potato, red pepper, onion and remaining thyme ...
From canadianliving.com
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EASY JERK CHICKEN RECIPE | DELICIOUS. MAGAZINE
Put the chicken into the jerk mixture and use your hands or a spoon to move the chicken around so that it is coated in the seasoning. Wash your hands thoroughly. Cover and put in the fridge for at least 20 minutes, or overnight if possible. Turn the oven on to 190°c/fan170°c/gas 5. Spoon the chicken and all the marinade into a heavy-based ...
From deliciousmagazine.co.uk
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15 BEST JERK CHICKEN SIDES (WHAT TO SERVE WITH JERK CHICKEN MEAL)
2021-10-07 Jamaican Steamed Cabbage. Mango Salsa. Caribbean Couscous Salad. Potato Side Dishes for Jerk Chicken. Microwave Mashed Potatoes. Air Fryer Potato Chips. Fried Sweet Potatoes. Air Fryer Frozen French Fries. Vegetable Sides to Serve with Jerk Chicken Meal.
From izzycooking.com
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JERK CHICKEN RECIPES - FOOD NETWORK
2022-05-06 Smoked Jerk Chicken Wings with Blue Cheese Dressing. Recipe | Courtesy of Northbound Smokehouse and Brewpub. Total Time: 10 hours 15 minutes. 1 Review.
From foodnetwork.com
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