Island Jerk Chicken Recipes

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• Combine all ingredients except chicken; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat broiler. Remove chicken from marinade; discard marinade. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or until done (165°F).

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

Steps:

• Wash the chicken and pat it dry. Cut each breast in half lengthwise, then each half into two strips (can do more if the breast is really thick/wide, looking for about a 1/2 inch strip or even a little less).
• Place the strips in a storage bag.
• Combine the soy sauce and next eight ingredients in a blender; blend until smooth.
• It's going to be an icky green color, don't fear as I initially did!
• Pour mixture into the bag over the chicken, seal and marinate in the fridge for up to 24 hours; squish around a few times over the marinating period.
• Preheat grill to medium high heat.
• Thread chicken strips on skewers, place on grill over direct heat, close lid.
• Grill on each side until done (approx. 5 minutes per side).

Steps:

• Mix dressing, spices, hot pepper sauce and green onions. Marinate chicken breasts in sauce for 30 minutes in the refrigerator.
• Place on broiler rack and broil for 3-5 minutes per side or until cooked.
• Serve with rice.