The Real Jamaican Jerk Chicken Nearly Too Hot To Handle Recipes

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories World Cuisine Recipes Latin American Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Steps:

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 most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
Preheat an outdoor grill for medium heat.
Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

JAMAICAN JERKED CHICKEN

Jamaican Jerked Chicken image

Spicy marinated chicken.

Provided by Cathy Anderson

Categories World Cuisine Recipes Latin American Caribbean

Time 8h30m

Yield 4

Number Of Ingredients 11

Ingredients

½ green onion, minced
¼ cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ pounds boneless, skinless chicken thighs

Steps:

Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

Nutrition Facts : Calories 246.7 calories, Carbohydrate 3.6 g, Cholesterol 105 mg, Fat 12.2 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 3.4 g, Sodium 324.6 mg, Sugar 1.6 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

Ingredients

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

THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!

The Real Jamaican Jerk Chicken - Nearly Too Hot to Handle! image

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

Ingredients

6 boneless skinless chicken breast halves
4 limes, juice of
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 garlic cloves, chopped
2 scotch bonnet peppers, chopped

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

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