JAMAICAN JERK CHICKEN DRUMSTICKS
Make and share this Jamaican Jerk Chicken Drumsticks recipe from Food.com.
Provided by catercow
Categories One Dish Meal
Time 4h15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Mix together all ingredients in a crock pot.
- Put in the chicken and cover with the marinade.
- Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crock pot to ensure that they are being evenly marinaded and cooked.
Nutrition Facts : Calories 390.4, Fat 20.3, SaturatedFat 3.5, Cholesterol 143.2, Sodium 2917.2, Carbohydrate 8.6, Fiber 1.4, Sugar 4.6, Protein 41.1
JAMAICAN JERK CHICKEN
Provided by Food Network
Categories main-dish
Time 12h50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
- Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
- Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
- Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
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
JAMAICAN JERK CHICKEN
This is an amazing recipe. Don't let the number of ingredients scare you off...just line up the bottles and measure!
Provided by Chefiebig
Categories Chicken
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large casserole with a lid, combine all ingredients except chicken.
- Add chicken, stirring to coat well.
- Cover and refrigerate for 1 hour up to 24 hours.
- First drain, then Bake@ 350 for one hour OR drain and barbecue.
- Serve with steamed white rice.
SLOW COOKER JAMAICAN JERK CHICKEN
This Jerk Chicken has a lovely flavour and aroma, but is not too spicy. It's really easy to make too, and tastes great with rice and bell peppers, wrapped in tortillas.
Provided by jeninbrighton
Categories One Dish Meal
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until browned on all sides. Remove with a slotted spoon, leaving the fat in the pan, and transfer to the ceramic cooking pot. Switch the slow cooker to high.
- Add the spring onions, garlic and chilli to the frying pan and cook gently for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
- Stir the vinegar, lime juice, tomato paste and some salt and ground black pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chickeen is cooked and very tender.
- Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment. I usually chop up some tomatoes and peppers and wrap it all up in a tortilla.
Nutrition Facts : Calories 502.7, Fat 35.8, SaturatedFat 10.8, Cholesterol 167.3, Sodium 273.1, Carbohydrate 9.1, Fiber 0.8, Sugar 4.2, Protein 34.7
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