Jerk The Jamaican Barbecue Recipes

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JAMAICAN JERK SAUCE



Jamaican Jerk Sauce image

Spicy! Serve with chicken.

Provided by haug0382

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 14

1 bunch green onions, chopped
½ cup peanut oil
½ cup vinegar
3 tablespoons ground allspice
3 habanero peppers
1 (1 inch) piece fresh ginger, peeled
5 cloves garlic, peeled
2 limes, juiced
¼ cup dark brown sugar
2 tablespoons chopped fresh thyme
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon whole black peppercorns
1 tablespoon ground cinnamon

Steps:

  • Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.

Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g

JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE



Jamaican Jerked Chicken with Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time P1DT1h

Yield 6 to 8 servings

Number Of Ingredients 25

2 1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar

Steps:

  • Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
  • Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
  • For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
  • Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
  • Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
  • Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  • Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
  • Place the browned chicken thighs in the prepared baking dish.
  • Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
  • Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
  • Bake for 35 to 40 minutes or until chicken is cooked through.
  • Serve with Jamaican Barbecue Sauce.
  • In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
  • Bring the sauce to a boil, stirring to dissolve the sugar.
  • Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
  • Remove the sauce from the heat and cool to room temperature.
  • Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
  • Serve at room temperature with the Jamaican Jerked Chicken.

JAMAICAN BARBECUE SAUCE



Jamaican Barbecue Sauce image

"Since visiting Jamaica, I've become a big fan of jerk chicken and fish," writes Lee Ann Odell from Boulder, Colorado. "I came up with my own version of that zesty island flavoring especially for this contest. It's a great sauce for ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!"

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 17

1 bacon strip, halved
1/2 cup chopped onion
2 tablespoons chopped green onion
1 tablespoon chopped jalapeno pepper
1 cup ketchup
1/2 cup chicken broth
1/2 cup molasses
2 tablespoons cider vinegar
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon minced fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg

Steps:

  • In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.

Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 450mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

JAMAICAN JERK BBQ SAUCE



Jamaican Jerk BBQ Sauce image

Provided by Food Network

Time 12h30m

Yield 4 to 5 cups

Number Of Ingredients 22

3 (10-ounce) cans chicken stock
2 (12-ounce) beers, recommended: dark beer
1 large white onion, chopped
1 large red onion, chopped
2 large green chile peppers, roasted and chopped, (optional)
2 bunches green onions, chopped
2 tablespoons fresh minced ginger
1 (4.5 ounce) can chopped green chiles
2 jalapeno peppers, roasted and chopped, (optional)
4 tablespoons tamarind concentrate
2/3 cup molasses
4 tablespoons dark brown sugar
2 1/2 tablespoons ground allspice
4 teaspoons ground black pepper
4 teaspoons ground cayenne pepper
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoons ground thyme
3 teaspoons salt
3 teaspoons turbinado sugar
2 tablespoons soy sauce
2 tablespoons white wine vinegar

Steps:

  • Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
  • Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.

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