Tasty Testers Coffee Crusted Jerk Chicken Recipes

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris image

The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.

Provided by Chef Dwight Morris (shared with his permission)

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp ground thyme or 2 tbsp thyme leaves
1 or 2 Scotch bonnet peppers (Habanero if you cannot source Scotch bonnet, but it won't be authentic) BOTH ARE EXTREMELY HOT!
1/2 teaspoon nutmeg
1/2 cup packed brown sugar
2 tbsp soy sauce
1-2 bunches green onions (6 to 12)
salt and pepper to taste (at least 1 tsp Kosher or sea salt)
1 teaspoon cinnamon
1/2teaspoon ginger minced
2 tsp allspice
6-8 garlic cloves
2 tbsp Jerk paste (above)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer (you can find it at BevMo!)
one chicken, cut up into pieces (preferably organic)

Steps:

Place all ingredients for base in a blender or food processor and process until smooth.
Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
Grill on the barbecue until fully cooked.
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.

Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

EASY JAMAICAN JERK CHICKEN RECIPE

Easy Jamaican Jerk Chicken Recipe image

Try this Easy Jamaican Jerk Chicken Recipe for a deliciously simple version of Caribbean style roast chicken. This super tender, flavorful jerk chicken will quickly become a dinner favorite.

Provided by Chew Out Loud

Categories chicken Main

Time 50m

Number Of Ingredients 14

Ingredients

10 chicken legs
1/3 cup olive oil
2 TB light brown sugar (packed)
1 heaping TB dried thyme
2 tsp ground allspice
2 tsp smoked paprika
1/4 - 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
2 1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

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

JAMAICAN JERK CHICKEN RECIPE BY TASTY

Jamaican Jerk Chicken Recipe by Tasty image

Here's what you need: 3-pound chicken, scotch bonnet or habanero peppers, garlic, fresh thyme, ground allspice, onions, light brown sugar, nutmeg, minced ginger, olive oil, lime juice, white vinegar, salt, pepper

Provided by Jordan Ballantine

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 3-pound chicken
3 scotch bonnet or habanero peppers, chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 tablespoon ground allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon minced ginger
1 tablespoon olive oil
2 tablespoons lime juice
½ cup white vinegar
salt, to taste
pepper, to taste

Steps:

Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
Preheat the oven to 400°F (200°C).
Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 3 grams, Protein 44 grams, Sugar 8 grams

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

Ingredients

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.