GRILLED JAMAICAN JERK CHICKEN SALAD
Provided by Food Network
Time 9h5m
Yield 6 servings
Number Of Ingredients 26
Steps:
- Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
- Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.
JAMAICAN JERK CHICKEN
Provided by Food Network
Categories main-dish
Time 1h7m
Yield 6 to 8 servings
Number Of Ingredients 19
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.
JAMAICAN JERKED CHICKEN
Spicy marinated chicken.
Provided by Cathy Anderson
Categories World Cuisine Recipes Latin American Caribbean
Time 8h30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
- Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 3.6 g, Cholesterol 105 mg, Fat 12.2 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 3.4 g, Sodium 324.6 mg, Sugar 1.6 g
JAMAICAN JERK CHICKEN
Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour
Provided by Delroy Dixon
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
- Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
JAMAICAN JERK CHICKEN SALAD
Make and share this Jamaican Jerk Chicken Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl or container, add the honey-mustard dressing and lime peel; stir to combine; cover and chill until ready to serve.
- Sprinkle chicken with jerk seasoning.
- Heat oil in a large skillet over medium-high heat.
- Cook chicken for approximately 12 minutes (turning once) or until no longer pink.
- Slice chicken thinly on the bias.
- Divide salad greens among 4 dinner plates; sprinkle with salt and pepper to taste.
- Place warm chicken slices and mango slices over greens.
- Drizzle with dressing.
Nutrition Facts : Calories 149.7, Fat 3.7, SaturatedFat 0.7, Cholesterol 68.4, Sodium 76.7, Protein 27.2
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