EASY JERK CHICKEN RECIPE
This jerk chicken recipe is made with an easy-to-make spicy, sweet homemade marinade then cooked to flavorful, juicy perfection!
Provided by Jamie Silva
Categories Dinner
Time 3h
Number Of Ingredients 19
Steps:
- In a bowl, whisk together the brown sugar, allspice, salt, black pepper, cumin, cinnamon, and nutmeg. Set aside.
- In a food processor, blend onion, green onions, jalapeños (depending on desired heat), garlic, spices, olive oil, and soy sauce. Transfer marinade to a baking dish with chicken. Cover and marinate for 1-2 hours in the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 355 kcal, Carbohydrate 8 g, Protein 22 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 126 mg, Sodium 993 mg, Fiber 1 g, Sugar 5 g
JERK CHICKEN
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: .
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
THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!
A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the "heat" to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a "commercial" flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-)
Provided by French Tart
Categories Chicken Breast
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cut the chicken breasts into chunks.
- 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 the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 219.3, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 473.9, Carbohydrate 12.1, Fiber 2.1, Sugar 4.2, Protein 28.8
EASY JAMAICAN JERK CHICKEN RECIPE
Steps:
- 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 a spice rub/paste mixture. Evenly rub mixture underneath the skin of chicken legs (easiest to use clean hands to really push the mixture as far underneath skin as you can) as well as on top.
- Bake: Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. Bake about 40 minutes or until nicely browned. Serve immediately.
Nutrition Facts : ServingSize 1 g, Calories 232 kcal, Sugar 2 g, Sodium 654 mg, Fat 12 g, SaturatedFat 2 g, TransFat 0.02 g, Carbohydrate 5 g, Fiber 1 g, Protein 25 g, Cholesterol 117 mg, UnsaturatedFat 8 g
LISA'S JERK CHICKEN
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
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
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