GRILLED JAMAICAN "JERK" CHICKEN
Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.
Provided by Cullinaryjudge
Categories Caribbean
Time 35m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Pound chicken to tenderize.
- Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
- Grill until just done.
- Do not overcook.
- Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Provided by Bobby Flay
Categories main-dish
Time P1DT1h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.
GRILLED JERK CHICKEN
Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.
Provided by Blakester
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 19
Steps:
- Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
- Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g
JAMAICAN JERK CHICKEN
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
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
GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE
I had jerk chicken for the first time from a restaurant called "Flames" here in Boston, and, as is seemingly my mission nowadays, I wanted to find a way to make it at home. This is a recipe I've tweaked to my own personal tastes, but be warned, it is very VERY speecy spicy! So you may want to have some rice or fruit nearby to quench the FLAMES! I used my little Foreman grill, and the chicken turned out perfectly!
Provided by Indigo
Categories Chicken
Time 40m
Yield 12 breasts, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
- Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
- Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
- Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.
Nutrition Facts : Calories 434, Fat 24.9, SaturatedFat 6, Cholesterol 111.4, Sodium 1380.9, Carbohydrate 11.7, Fiber 1.7, Sugar 7, Protein 38.3
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- Combine all of the ingredients (except the chicken) in a blender or food processor and blend on high until a thick marinade forms.
- Place chicken pieces into a large bowl or plastic bag, cover with marinade and place in the fridge for a minimum of 1-2 hours, preferably overnight. (The longer you leave the chicken to marinade, the more it will take on the flavours.)
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- Combine oil, lime juice, and next 9 ingredients in a food processor or blender and pulse until well blended. Reserve 1/4 cup of the mixture in a small bowl. Cover and refrigerate. Transfer remaining mixture into a large resealable bag. Add chicken, seal bag, and chill for 3-8 hours.
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5/5 (1)Total Time 30 minsCategory SaladCalories 634 per serving
- For the Jamaican Jerk Chicken: Place all the ingredients, except the chicken, in the food processor and puree until smooth. (If you are sensitive to spicy heat, use only 1-2 habanero peppers.) Pour the marinade into a large zip bag and add the chicken. Allow the chicken to marinate for at least one hour, but up to 16 hours.
- When the chicken is ready to grill, preheat the grill to medium heat. Once hot, remove the chicken from the marinade and place on the grill. Grill for 5 minutes per side. Then allow the chicken to rest 5 minutes before cutting.
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