Traditional Jerk Chicken Recipes

JAMAICAN JERK CHICKEN

Steps:

• Begin by massaging chicken with the red palm oil, making sure every surface is coated.
• Place the allspice into a mortar and pulverize it; then place the thyme into the mortar and do the same. (You may use an electric coffee grinder or a food processor for this step, however your grinder should be one only used for spices otherwise the quality of your coffee may suffer.)
• Finely mince the garlic, onion, and pepper if you like it hot, then combine with the allspice and thyme. To minimize the heat remove the pith before mincing - it is the white rib of peppers not the seeds that are the hottest.
• Combine all the remaining ingredients and slather 1½ Tablespoons of the mixture over the chicken, turning it over to coat the underside as well. Set aside any remaining sauce in a covered container and refrigerate.
• Place the chicken in a glass baking dish, cover with plastic wrap (you may also use a sealable, gallon size plastic storage bag) and place into the refrigerator overnight.
• The next day, remove the baking dish with the chicken from the refrigerator approximately 45 minutes before cooking to allow the meat to reach room temperature. You can either bake or grill the chicken.

JERK CHICKEN RECIPE

Steps:

• Add all the ingredients except chicken breast in a blender and blend until smooth.
• Add the chicken breast in a zip lock bag along with the marinade.
• Seal the bag and coat the chicken breast nicely with the marinade.
• Pre heat the oven to 350 Degrees F (180 Degrees C)
• Place the chicken breast on a baking tray and bake for 40-50 minutes until the juices run clear and the internal temperature reaches 165-170 Dress F.
• Meanwhile the chicken is cooking, add the remaining marinade in a pan and simmer for 10-12 minutes until it is slightly thick like a dipping sauce.
• Remove the tray from the oven and let the chicken rest for 5 minutes.
• Transfer the cooked chicken on a serving plate and cut into slices.
• Serve with the reduced marinade.

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.

JERK CHICKEN WITH AMAZING JERK MARINADE

Steps:

• Make Jerk Chicken Marinade - In a food processor jar, combine all ingredients listed in Jerk Chicken list except chicken. Pulse to make a fine pureed marinade paste. Transfer paste to a wide bowl.
• Marinate Chicken - Place chicken on a work board. Using meat tenderizer, pound slightly from both sides. Add chicken to bowl with marinade. Using tongues, coat chicken in marinade. Cover and refrigerate for 30 minutes (up-to 8 hours).
• Grill - Pre-heat a barbecue grill to medium. Spray grill with cooking oil spray. Transfer chicken to a wide plate. Season lightly with remaining 1 tsp of all-spice. Place chicken on grill. Cook on low-medium heat until chicken is fully cooked.
• Serve Jerk Chicken with lime wedges, salsa, and rice. Enjoy.

JERK CHICKEN RECIPE (BEST MARINADE)

Steps:

• Place all the ingredients, except the chicken, in a food processor or blender. Pulse/blend until the mixture is mostly smooth. Place the chicken in a large plastic bag or bowl and pour in the marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate at least 1 hour or up to overnight, which will bring out the best flavor.
• Heat the grill to medium-high heat. Grill the chicken for 10-15 minutes total, flipping halfway through.
• Stir together all ingredients for the pineapple salsa. Keep in the fridge until ready to serve. Spoon over chicken and enjoy.

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

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.

PERFECT BAKED JERK CHICKEN

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.

JAMAICAN JERK CHICKEN

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.

JERK CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. With a stick blender or in the small bowl of a food processor, whizz together the jerk seasoning, coconut cream, chilli, spring onions, thyme, garlic and ginger. Stir in the lime zest and juice, and season to taste.
• Slash the chicken thighs down to the bone a couple of times, then smear over the jerk paste. Roast in the oven for 45-50 mins until golden brown and cooked through. Sprinkle over more thyme and serve with rice & peas.

JAMAICAN JERK CHICKEN

Steps:

• Trim chicken of excess fat and pat dry with a cloth or paper napkin.
• Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.
• In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, habanero pepper. Pulse for about 30 seconds until blended.
• Soak the chicken with a mixture of soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice, and then add the blended herbs and seasonings to complete the jerk marinade. Note: You can combine and blend all the ingredients all at once, especially when making the Jerk Marinade ahead of time. No need to separate the soy sauce mixture.
• Drench the chicken with jerk marinade, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.
• When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oiled grill. Reserve the remaining marinade.
• Cook chicken on the prepared grill for 12- 20minutes, until juices run clear with an internal temperature of 165 degrees F, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425 degrees F).
• In a small saucepan, simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.

AUTHENTIC JAMAICAN JERK CHICKEN

Steps:

• Gather the ingredients.
• Combine all ingredients (except chicken) in a food processor , and process until a smooth puree forms.
• Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
• Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling. Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill. Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.

JAMAICAN JERK SAUCE

Steps:

• Gather the ingredients.
• Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender.
• Process until smooth.
• Use to marinate the meat of your choice.

KICKIN' JERK CHICKEN

Steps:

• Preheat your oven to 450 degrees
• Heat your vegetable oil in a skillet on medium high heat. Season your chicken with salt and pepper
• Cook your chicken skin side down first until golden brown. Flip and cook on other side until brown. Then remove chicken out of the skillet and set to the side in a foil pan to rest.
• In your blender or processor combine all ingredients and blend until smooth. Taste as you go. Add some more molasses and a little soy sauce if it is too hot. This is where you make the sauce your own. Add more of the ingredients until you get your desired taste.
• Once sauce is blended, pour it into a saucepan and heat it on medium low. Cook it for around 10-12 minutes. It will start to change colors. While the sauce is cooking, put the browned chicken into a preheated oven to cook for 10-15 minutes.
• Once the sauce turns dark, turn heat to a simmer.
• Take out chicken from oven and thoroughly coat chicken with jerk sauce. (You may have some left over. )
• Put chicken back in oven uncovered for 10-20 minutes. (depends on how tender you like your chicken). After it is finished , serve over rice or side of your choice.

JERK CHICKEN

Steps:

• Wash chicken with Lime, or you can substitute with lemon juice.
• Remove all excess fat and dry with paper towels. Try to remove as much water from the chicken as possible.
• You are now ready to prepare your Jerk Sauce (Marinade) to add to your chicken.
• If you are not up to making your own marinade you can use a store bought brand of jerk seasoning like Grace Jerk seasoning.
• Add Olive oil to a skillet under a medium flame.
• Add your garlic, and scotch bonnet pepper, and allow to saute for about 4 minutes.
• Now you can add your brown sugar, cinnamon, nutmeg, and allspice,
• Stir mixture in skillet until it becomes pasty (approx 5 minutes)
• You can now remove contents from skillet and allow it to cool for about 20 minutes.
• Add the mixture to a food processor, add your thyme, ginger, white pepper, scallions, onion, soy sauce, and beef bouillon and blend for about 30 seconds. (Make sure your setting is set to pulse).
• You can add additional Scotch Bonnet Pepper(s) to suit your taste.
• Rub your chicken with your marinade (make sure you drench it to ensure maximum flavor).
• You can now place your chicken in the refrigerator in a ziplock bag or covered bowl for a few hours (I prefer to do it overnight).
• Place your chicken in a baking pan lined with aluminum foil. You can add a wire before placing the chicken in the baking pan so excess grease will drip down into the pan.
• Bake chicken for approximately 20 minutes until it is crisp and brown.
• You can then flip your chicken parts in your baking pan to do the other side. and let it bake an additional 20 minutes.
• You can use the leftover marinade, and add it to your excess grease from the baking pan and saute for about 10 minutes. (This makes for a delicious gravy and or dipping sauce)

THE BEST AND AUTHENTIC JAMAICAN JERK CHICKEN RECIPE

Steps:

• Place chicken into a 9×13 dish or large bowl.
• Using a blender or food processor, add all ingredients for the marinade and puree until smooth.
• Pour over chicken, cover, and refrigerate overnight.
• If using grill (that's how I make it), use indirect heat and cook until the internal temperature reaches at least 165 degrees.
• If using an oven, place chicken onto a baking sheet with a wire rack. Bake at 350 degrees until the internal temperature is at least 165 degrees (about 50-60 minutes).
• Let jerk chicken rest 15 minutes before serving.

AUTHENTIC JERK SAUCE - JAMAICA CAFE

Steps:

• Add all the ingredients to a high-speed blender and blend until completely incorporated. Pour into a sanitized jar and place in your fridge.
• You can enjoy immediately or let flavors meld together for as long as you like! Enjoy friends!

JERK CHICKEN RECIPE

Steps:

• Add vinegar and water to a bowl then wash chicken thoroughly. After washing, drain the chicken and pat dry with a paper towel or clean cloth.
• Pour homemade marinade over chicken and let it sit for 15 minutes or more. If you have no home-made marinade use grace or walkerswood jerk seasoning along with onion, soy sauce, cinnamon, maggie cube, browning, and brown sugar.

JAMAICAN JERK CHICKEN

Steps:

• Place the chicken pieces in a ziplock bag or a casserole dish with a lid. Pour the jerk sauce over the chicken and massage to fully coat them. Refrigerate overnight, 8-12 hours. Don't shorten the marinating time.
• Preheat the oven to 375 F.Lay the chicken pieces on a lined baking sheet with a good amount of sauce on them. Space the pieces about an inch apart. Pour the remaining sauce into a small saucepan. Bring it to a boil, then reduce the heat and simmer for 5 minutes. You can use this sauce both for basting while the chicken cooks and for serving at the table. Bake the chicken for 35-45 minutes or until the internal temperature of the chicken reads 165-170 F. Turn the chicken over at the halfway point and then turn it over again at the end before broiling. At the end turn the oven on to broil for a few minutes to roast the chicken until nicely browned. Remove the chicken from the oven and let rest for a couple of minutes before serving.If using a grill: Preheat to about 400 F. Rub the grates with oil and grill the chicken until cooked through (internal temp should be 165-170 F), turning the chicken occasionally, about 30-40 minutes.

TRADITIONAL JERK CHICKEN

Steps:

• In the bowl of a food processor or the jar of a blender, combine vinegar, 1/2 cup water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps.
• Place chicken pieces in a medium-size bowl. Pour marinade over chicken, and turn chicken pieces to coat. Cover, and refrigerate at least 1 hour, or overnight if possible.
• Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook until the juices run clear when pierced with a two-pronged fork, 45 to 50 minutes.

THE ULTIMATE JERK CHICKEN

Steps:

• Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
• Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
• Preheat grill to high.
• Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
• Preheat oven to 300 degrees F.
• Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

AUTHENTIC CARIBBEAN JERK CHICKEN

Steps:

• Roughly chop the first six ingredients for the jerk marinade, and toss them into a food processor. Add remaining ingredients and pulse until smooth, but chunky. Reserve 1/2 cup of the sauce in the refrigerator.
• Make a series of 1/4-inch deep cuts into the chicken quarters to allow for the marinade to penetrate into the meat. Place them in a sealable plastic bag. Pour the marinade over the chicken and massage to ensure chicken is completely coated. Seal the bag and place the chicken in the refrigerator for at least 2 hours but preferably overnight.
• Light your grill and set up for two-zone cooking. While the grill is preheating, remove chicken and remaining marinade from the refrigerator and allow them to sit at room temperature for no more than 20 minutes.
• Place chicken over direct high heat and allow the skin to char but not burn. Flip and turn the chicken often until desired level of charring has happened, usually about 10 minutes.
• Slide chicken over to indirect heat and using a long silicone basting brush, glaze the chicken with remaining marinade. Close the grill lid and allow chicken to cook until the internal temperature reaches 180°-185° F, usually about 20 minutes.
• Remove chicken from the grill, garnish as desired, and serve hot. Authentic Caribbean jerk chicken is usually chopped into pieces before being served. Unless you have a heavy-duty meat cleaver this is challenging so I generally separate the leg and thigh and serve them like that, but you can serve them whole as well.