JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE
Provided by Food Network
Categories main-dish
Time P1DT1h
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
- Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
- For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
- Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
- Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
- Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
- Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
- Place the browned chicken thighs in the prepared baking dish.
- Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
- Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
- Bake for 35 to 40 minutes or until chicken is cooked through.
- Serve with Jamaican Barbecue Sauce.
- In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
- Bring the sauce to a boil, stirring to dissolve the sugar.
- Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
- Remove the sauce from the heat and cool to room temperature.
- Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
- Serve at room temperature with the Jamaican Jerked Chicken.
JAMAICAN BARBECUE SAUCE
"Since visiting Jamaica, I've become a big fan of jerk chicken and fish," writes Lee Ann Odell from Boulder, Colorado. "I came up with my own version of that zesty island flavoring especially for this contest. It's a great sauce for ribs, whether you're grilling them or making them in the oven. It makes me feel like I'm on vacation!"
Provided by Taste of Home
Time 20m
Yield 2 cups.
Number Of Ingredients 17
Steps:
- In a saucepan, cook bacon over medium heat until crisp. Discard bacon or save for another use. In the drippings, saute the onions and jalapeno until tender. Stir in the remaining ingredients. Bring to a boil. Remove from the heat; cool. Store in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 450mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
JAMAICAN BBQ SAUCE
This is one of my mom's tattered recipes from her well-used collection. It says 1998 and is from Heloise. Very nice sauce for chicken, ribs, or whatever. We had this at almost every family gathering by the grill. You can double the recipe and store in the refrigerator for up to one month. Cooking time is refrigeration time.
Provided by pamela t.
Categories Sauces
Time 2h5m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Mix together all ingredients.
- Let chill in refrigerator at least two hours.
- Use or store in refrigerator in sealed jar up to one month.
Nutrition Facts : Calories 124.3, Fat 1.2, SaturatedFat 0.1, Sodium 1244, Carbohydrate 25.6, Fiber 1.4, Sugar 19.6, Protein 2.5
JAMAICAN JERK BBQ SAUCE
Provided by Food Network
Time 12h30m
Yield 4 to 5 cups
Number Of Ingredients 22
Steps:
- Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
- Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.
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