JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS AND MANGO-HABANERO HOT SAUCE
Steps:
- For the hot sauce: Heat the oil in a medium saucepan over medium heat. Add the garlic and shallots and cook until soft, about 2 minutes. Add the mangoes and habaneros and cook for 5 minutes, stirring often. Add the vinegar and a tablespoon or so of the honey. Bring to a simmer and cook, stirring, until the mangoes are soft, about 10 minutes.
- Pour the mixture into a blender and blend until smooth. Add salt, pepper, and more honey to taste. If very thick, thin with a few tablespoons water. Strain through a sieve set over a small bowl. (Makes about 1 cup.)
- For the hash: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the jerk chicken, sweet potatoes, scallions and cilantro; toss together. Press the mixture into the pan and cook, undisturbed, until the bottom starts to brown and crisp, about 5 minutes. Turn over parts of the hash, press and crisp again.
- For the eggs: Line a plate with paper towels. Crack the eggs into little bowls. Bring a large saucepan of water to a boil over medium-high heat; stir in the vinegar. Slip the eggs into the water, adjusting the heat to maintain a bare simmer. Cook until the egg whites are set but the yolks are still runny, about 4 minutes. With a slotted spoon, transfer the eggs to paper towels to dry.
- To assemble: While the eggs are poaching, set a ring mold on a dinner plate and spoon in some of the hash, pressing to crush the potatoes a bit. Remove the mold. Make a little divot in the top of the hash, then spoon on a poached egg and drizzle some hot sauce over the top. (If you don't have a ring mold, just mound the hash onto plates.) Garnish with scallions and cilantro. Repeat for the remaining servings. Serve immediately.
- In a small bowl, combine the coriander, ginger, brown sugar, garlic powder, onion powder, kosher salt, habanero powder, thyme, cinnamon, cloves and black pepper. Mix to blend. (Makes about 1 cup; extra spice mix can be stored in a sealed container in a cool, dark place for up to 6 months.)
- Sprinkle the chicken breasts with salt and pepper on both sides; rub the top side with a generous amount of the spice mix.
- Heat the oil in a medium skillet over medium-high heat. Add the chicken breasts, rub-side down, and cook until a crust forms, 3 to 4 minutes. Flip and cook until just cooked through, about 4 minutes more.
HABANERO JERK CHICKEN
Make and share this Habanero Jerk Chicken recipe from Food.com.
Provided by Avery
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix onion, thyme, sugar, salt, nutmeg and tabasco sauce in a small bowl.
- Remove fat from chicken and stab a couple of times with a fork.
- Spoon or rub seasoning mixture over both sides of each breast half and let it marinate for 20 minutes (it's still pretty good without marinating).
- Heat butter and oil in large skillet over medium heat.
- When bubbling, add chicken and cook for 5 to 10 minutes on each side (depending on size of chicken breasts) until brown and cooked through.
JERK CHICKEN WITH HABANERO-MINT GLAZE AND MANGO RELISH
Provided by Bobby Flay
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- Heat grill to medium. Combine all spice ingredients in a medium bowl.
- Brush chicken on both sides with the oil and season with salt. Rub 1 side of each breast with some of the jerk seasoning. Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 5 minutes. Turn the chicken over, brush the top side with some of the Habanero-Mint Glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes. Remove from the grill to a serving platter, brush with more glaze and let rest 5 minutes. Serve with Mango Relish on the side.
- Place vinegars and habanero in a medium nonreactive saucepan and bring to a boil over medium heat. Add the sugar and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture has thickened and reduced by about half. *Carefully transfer the mixture to a blender, add the mint and blend until smooth. Season with salt and let the glaze cool to room temperature.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
- Combine all ingredients in a large bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving to allow flavors to meld. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
JERK CHICKEN WITH ROASTED MANGO AND HABANERO CHILES
Provided by Tyler Florence
Categories main-dish
Time 2h42m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder. Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight.
- Heat the oven to 350 degrees F.
- Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro.
- Note: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned.
JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO HOT SAUCE
Steps:
- Combine all spices in a small bowl. Rub the skin side of the chicken with the rub and let rest for 30 minutes. Heat the grill to medium heat and grill the thighs, skin side down for 12 to 15 minutes, or until golden brown. Turn the chicken, close the cover of the grill and move the chicken to the side (or cooler part) of the grill. Continue cooking for 6 to 7 minutes or until completely cooked through. Remove to a platter and let rest 5 minutes before serving. Serve fresh mango slices and Mango-Habanero Hot Sauce. Sprinkle leaves of cilantro on top.
- Heat oil in medium saucepan over medium heat. Add onions, garlic, mangoes, habanero and vinegar and cook over low heat for 15 to 20 minutes. Place the mixture in a blender and blend until smooth. If the mixture is too thick, add a few tablespoons of warm water or vinegar. Season with salt.
GRILLED JERK RUBBED CHICKEN WITH HABANERO-MINT GLAZE
Steps:
- Combine all ingredients in a medium bowl.
- Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
- Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.
JAMAICAN JERK CHICKEN FOR TWO
Make and share this Jamaican Jerk Chicken for Two recipe from Food.com.
Provided by PalatablePastime
Categories Chicken Thigh & Leg
Time 7h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
- Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
- Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
- Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
- Prepare grill by setting coals off to one side.
- Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
- When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
- As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.
BEN'S HABANERO CHICKEN
Make and share this Ben's Habanero Chicken recipe from Food.com.
Provided by carolinerenee
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add chicken breasts to pan and sliced habanero and jalapeno.
- Add water and butter.
- Do a good sprinkling of ground red pepper and sprinkle on Garlic.
- Add about 10 to 15 drops of Franks Cayenne pepper sauce.
- Salt to your taste.
- Cook for 30 minutes on medium.
- Stir and add another sprinking of Cayenne pepper and about another 10 drops of pepper sauce then turn down heat and simmer another 10 minutes.
- Serve.
- The juice is delish served on mashed potatoes and field peas!
JERK CHICKEN
Categories Rum Food Processor Chicken Onion Dinner Cinnamon Nutmeg Green Onion/Scallion Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- Combine the allspice, cinnamon, nutmeg, onion, scallions, chile, rum, salt, and pepper in a food processor. Process until the mixture forms a thick salsa-like mixture.
- Rub the mixture on each chicken breast and place the chicken in a zipper-lock plastic bag. Squeeze out the air and seal the bag. Refrigerate for 10 minutes.
- Spray the rack of a roasting pan with non-stick spray and place in the pan.
- Arrange the chicken on the rack, and bake for 12 minutes. Flip the chicken and cook another 15 minutes until cooked through. Serve warm.
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
MARTHA'S JERK CHICKEN
From the article -"Scotch bonnet and habanero chiles are native to the Caribbean and are extremely hot. Scotch bonnets are traditional, but you can use habaneros, which are similar and easier to find. Use fewer or more, according to your taste. Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking." Prep time does not included overnight marinading. Posted for ZWT 5.
Provided by alligirl
Categories < 60 Mins
Time 35m
Yield 16 pieces, 8 serving(s)
Number Of Ingredients 16
Steps:
- Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste.
- Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper.
- Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
- Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken.
- Transfer remaining marinade to a large bowl.
- Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
- Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds).
- Brush grate lightly with oil.
- Place chicken on grill, skin sides down. Discard used marinade.
- Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes.
- Cut chicken breast halves into 2 or 3 pieces, if desired.
- Serve with lime wedges.
GRILLED JERK CHICKEN WITH PINEAPPLE-RUM GLAZE
You can really use just about any part of the chicken skin on or off, but I have to say that it is better with the skin left on. Prepare ahead the chicken needs to marinate in the fridge for 3 hours, and if possible use only dark sugar it seems to work better, my family loves this chicken!
Provided by Kittencalrecipezazz
Categories Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Prepare a glass dish large enough to hold the chicken pieces.
- To make the rub, combine all rub ingredients.
- Place the washed and dried chicken pieces in the glass dish.
- Rub the pieces all over with oil.
- Then rub the seasonings all over the chicken pieces to coat well.
- Cover and refrigerate for minimum 3 hours.
- Meanwhile, prepare the glaze.
- To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
- Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
- After 3 hours, prepare the grill to high heat.
- Arrange the chicken pieces on the grill.
- Brush with glaze, turning the chicken until brown and cooked.
- When serving, drizzle with any remaining sauce.
- Delicious!
Nutrition Facts : Calories 296.4, Fat 18.4, SaturatedFat 8.2, Cholesterol 30.5, Sodium 691.6, Carbohydrate 26.1, Fiber 0.6, Sugar 23.5, Protein 0.6
GRILLED JERK CHICKEN
How to Make Grilled Jerk Chicken
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make marinade:
- Blend all marinade ingredients in a blender until smooth.
- Marinate and grill chicken:
- Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
- Let chicken stand at room temperature 1 hour before cooking.
- To cook chicken using a charcoal grill:
- Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
- When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
- To cook chicken using a gas grill:
- Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
- Serve chicken with salsa.
More about "habanero jerk chicken recipes"
GRILLED MANGO-HABANERO JERK CHICKEN RECIPE
From myrecipes.com
5/5 (2)Calories 345 per servingServings 4
- Combine rum, mango, and habanero in the bowl of a food processor; process until smooth. Pour mango mixture into a small saucepan; bring to a boil. Stir in vinegar, butter, and 1/8 teaspoon salt; reduce heat, and simmer 6 minutes or until reduced to 1 cup.
- Combine remaining 3/8 teaspoon salt, garlic powder, and next 5 ingredients (through allspice) in a small bowl. Rub oil evenly over chicken; sprinkle evenly with spice mixture.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange chicken on pan; grill 5 minutes on each side or until done. Remove chicken from pan. Let stand 5 minutes. Cut across the grain into thin slices. Serve with mango sauce.
JERK CHICKEN AND SWEET POTATO HASH WITH POACHED EGGS …
From foodnetwork.ca
2.6/5 (51)Total Time 1 hr 25 minsServings 4
JERK CHICKEN - SOUL FOOD COOKING
From soulfoodcooking101.com
JERK CHICKEN MEATBALLS WITH MANGO HABANERO SAUCE
From leangreennutritionfiend.com
JERK SPICE CHICKEN | FOOD OVER 50
From foodover50.com
JERK CHICKEN SALAD - THE FOOD BLOG
From thefoodblog.net
10 BEST HABANERO CHICKEN RECIPES | YUMMLY
From yummly.com
10 BEST HABANERO PEPPER CHICKEN RECIPES | YUMMLY
From yummly.com
JERK SHRIMP STEW WITH CAULIFLOWER RICE {WHOLE 30 - FOOD FAITH …
From foodfaithfitness.com
EASY JERK CHICKEN RECIPE (BEST MARINADE)
From easychickenrecipes.com
JERK CHICKEN RECIPE - TODAY.COM
From today.com
JERK CHICKEN MARINADE - DINNER AT THE ZOO
From dinneratthezoo.com
GRILLED JERK RUBBED CHICKEN WITH HABANERO-MINT GLAZE
From fooddiez.com
JERK CHICKEN RECIPE FROM THE LA COCINA COOKBOOK - CHOWHOUND
From greatist.com
JERK CHICKEN LEGS - SAM THE COOKING GUY
From thecookingguy.com
HABANERO JERK CHICKEN RECIPE - WEBETUTORIAL
From webetutorial.com
HABANERO JERK CHICKEN | FOOD AND DRINK - TIGERDROPPINGS
From tigerdroppings.com
JERK CHICKEN RECIPE : SBS FOOD
From sbs.com.au
JERK CHICKEN - THE KITCHEN MAGPIE
From thekitchenmagpie.com
JAMAICAN JERK CHICKEN > FOODCRAFT 365
From foodcraft365.com
JERK CHICKEN WITH ROASTED MANGO AND HABANERO CHILES
From punchfork.com
GINGER JERK CHICKEN RECIPE - DIGBY STRIDIRON | FOOD & WINE
From foodandwine.com
R/FOOD - [HOMEMADE] GRILLED JAMAICAN JERK CHICKEN, RICE AND PEAS, …
From reddit.com
24 BEST CARIBBEAN FOOD (EASY CARIBBEAN RECIPES) - IZZYCOOKING
From izzycooking.com
10 BEST HABANERO CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
WHAT TO SERVE WITH JERK CHICKEN - 19 DELICIOUS IDEAS! - PIP AND EBBY
From pipandebby.com
JERK CHICKEN ENCHILADAS WITH HABANERO-SOUR CREAM SAUCE
From burrataandbubbles.com
JERK CHICKEN WINGS – CLASSIC JAMAICAN SUPER BOWL FOOD
From foodwishes.blogspot.com
JERK RUBBED CHICKEN THIGHS WITH HOME-MADE MANGO-HABANERO …
From fooddiez.com
COCONUT-HABANERO RICE - FLIPPED-OUT FOOD
From flippedoutfood.com
WEST CREEK® JERK CHICKEN - PERFORMANCEFOODSERVICE.COM
From performancefoodservice.com
[HOMEMADE] SMOKED JERK CHICKEN WITH HABANERO GARLIC SAUCE
From reddit.com
JAMAICAN JERK CHICKEN RECIPE | CHICKEN RECIPES | FOOD
From foodandwine.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #very-low-carbs #main-dish #poultry #easy #chicken #dietary #high-protein #low-carb #high-in-something #low-in-something #meat #chicken-breasts
You'll also love