Jerk Fried Chicken Recipes

JERK CHICKEN STIR-FRY

Jerk Chicken Stir-Fry image

Looking for a stir-fry dinner? Then check out this zesty chicken and vegetables served over rice - a delicious meal that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound boneless, skinless chicken breast halves, cut into 1/2-inch strips
2 teaspoons jerk seasoning (dry)
1 tablespoon vegetable oil
4 medium green onions, cut into 1/2-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 can (11 ounces) mandarin orange segments, drained
1/2 cup honey-roasted peanuts
4 cups hot cooked rice

Steps:

Place chicken in heavy-duty resealable plastic bag. Sprinkle jerk seasoning over chicken; seal bag and shake until chicken is evenly coated.
Heat oil in 10-inch skillet over medium-high heat. Add chicken; stir-fry 10 to 12 minutes or until no longer pink in center. Add onions and bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Gently stir in orange segments. Sprinkle with peanuts. Serve over rice.

Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 60 mg, Fiber 3 g, Protein 34 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg

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

Ingredients

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

FAUX JERK CHICKEN

Faux Jerk Chicken image

This recipe is a family favorite that is sweet and spicy! The taste is a welcome change from the everyday chicken dish. The longer you marinate, the better the flavor. Serve with a saffron rice.

Provided by BETHMCAFEE

Categories World Cuisine Recipes Latin American Caribbean

Time P1DT35m

Yield 4

Number Of Ingredients 13

Ingredients

⅓ cup olive oil
3 tablespoons distilled white vinegar
1 ½ tablespoons lime juice
1 tablespoon white sugar
1 teaspoon dried thyme leaves
¾ teaspoon ground allspice
½ teaspoon cinnamon
½ teaspoon salt
⅓ teaspoon ground cayenne pepper
1 scotch bonnet chile pepper, minced
¼ cup minced green onions with tops
2 cloves garlic, minced
4 skinless, boneless chicken breast halves

Steps:

In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
Preheat the grill for high heat.
Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 5.5 g, Cholesterol 67.2 mg, Fat 20.9 g, Fiber 0.7 g, Protein 24.9 g, SaturatedFat 3.3 g, Sodium 351.7 mg, Sugar 3.4 g

JERK FRIED CHICKEN

Jerk Fried Chicken image

Provided by Food Network

Categories main-dish

Time P1DT30m

Yield 2 servings

Number Of Ingredients 25

Ingredients

1 small frying chicken
Jerk Marinade, recipe follows
Salt and freshly ground black pepper
Buttermilk, for coating
Flour, for coating
Canola oil, for frying
1/4 cup ground allspice
1 tablespoon dried thyme
2 tablespoons cayenne pepper
2 tablespoons freshly ground black pepper
2 tablespoons rubbed sage
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1/2 cup salt
1/2 cup garlic powder
1/2 cup sugar
3/4 cup olive oil
3/4 cup soy sauce
1 cup orange juice
1 cup rice wine vinegar
3 limes, zested and juices
3 Scotch bonnet peppers, stemmed
3 Spanish onions, chopped
3 garlic cloves
2 bunches fresh scallion, chopped

Steps:

Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours.
Preheat the oven to 400 degrees F.
Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed.

SOUTHERN FRIED JERK CHICKEN

Southern Fried Jerk Chicken image

Make and share this Southern Fried Jerk Chicken recipe from Food.com.

Provided by Harley Quinn

Categories Chicken Thigh & Leg

Time 2h8m

Yield 8 drumsticks, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup buttermilk
1 cup beer
8 chicken drumsticks
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup caribbean jerk seasoning
1 tablespoon paprika
2 tablespoons salt
2 tablespoons black pepper
vegetable oil or peanut oil

Steps:

Combine the Red Stripe Beer (or your beer of choice) and cup buttermilk in a large glass bowl.
Add chicken to the bowl and marinate in the refrigerator for 2 hours.
Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.
Drain the chicken and discard the marinade.
Toss the chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.
Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes.
Pour oil in 2-3 inch deep skillet. Heat oil to approx 355°F (check with frying thermometer).
Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown.
Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained.
Place in an oven set at 200°F to keep warm. Once all the chicken is cooked, it is best to serve immediately.
(Preparation time includes marinating).

Nutrition Facts : Calories 583.4, Fat 14.9, SaturatedFat 4.1, Cholesterol 120.7, Sodium 3690.8, Carbohydrate 70, Fiber 4.7, Sugar 3.4, Protein 36.8

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Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.
Toss the Chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.
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Place in an oven set at 200f to keep warm. Once all the chicken is cooked, it is best to serve immediately.

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