Jamaican Jerk Chicken Nuggets Recipes

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.

Steps:

• Combine the oil and vinegar in a medium glass bowl. Stir in the orange and lime juice, molasses, soy sauce, cilantro, green onions, garlic, chili, bay leaves, peppercorns, cinnamon stick, sage, thyme, allspice, pepper, and nutmeg.
• Place the chicken pieces in a large baking pan and pour the spice mixture over them, coating each piece well. Cover with plastic wrap and place the chicken in the refrigerator to marinate 12 hours or overnight, turning once.
• Allow the chicken pieces to come to room temperature before grilling. Heat the grill until the coals are somewhat white with ash; the flame should be low. Place the chicken on the grill and cover with the lid. Grill for 30 to 35 minutes, turning pieces to cook evenly. Baste pieces with remaining marinade.

Steps:

• Cut the chicken breasts into chunks.
• 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 the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

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.

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.

Steps:

• Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
• Add chicken to mixture, mixing well, making sure all pieces are well coated
• Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
• Cover and refrigerate for up to 2-24 hours.
• Bake covered @ 375 for one hour.
• Remove cover and bake @ 400 for 30 additional minutes.
• Mix well after removing from oven, drain, and serve hot, with red beans & rice.

Steps:

• In a small bowl, combine garlic salt, allspice, thyme, black pepper, cayenne, and cinnamon.
• Add 1 1/2 teaspoons spice mixture to chicken broth, stirring well.
• Fill a turkey marinade injector with broth mixture; inject mixture at 1-inch intervals into breast, thighs, and wings of chicken.
• Rub remaining spice mixture over chicken skin.
• Let chicken stand for 30 minutes.
• Preheat oven to 375°.
• Place onion wedges in chicken cavity, and tie legs together with kitchen string.
• Tuck wings under, and place chicken, breast side up, on a V-shaped roasting rack set in a roasting pan.
• Bake for 2 hours or until meat thermometer inserted into thickest portion of thigh reads 165°; loosely tent with foil to prevent excessive browning, if necessary.
• Carefully transfer chicken to a serving platter or carving board, and let stand 10 minutes before carving.

Steps:

• Combine the garlic powder, onion powder, sugar, salt, allspice, pepper, ginger, cayenne, and thyme in a small bowl and set aside.
• Place the tempeh in a saucepan of boiling water. Reduce heat to low and simmer for 30 minutes.
• Drain the tempeh and pat it dry.
• Heat the oil in a large skillet over medium heat. Add the tempeh and cook, turning frequently, until browned on all sides, about 10 minutes. Sprinkle the spice mixture over the tempeh and toss until fragrant and evenly distributed, about 30 seconds. Serve hot.