RUM CHICKEN MARINADE
A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.
Provided by Sunkist
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 1.1 g, Fat 2.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 183.8 mg, Sugar 0.2 g
JAMAICAN RUM PUNCH
Lots of fruit with a great subtle taste. Be careful on hot days! Fresh lime juice is key to getting the unique flavor of this punch. Don't skimp!
Provided by barkleylloyd
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 8
Number Of Ingredients 10
Steps:
- Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.
Nutrition Facts : Calories 254.2 calories, Carbohydrate 30 g, Cholesterol 4.5 mg, Fat 0.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 20.1 g
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
Provided by Virginia Burke
Categories Blender Chicken Garlic Onion Marinate Vinegar Lime Spice Hot Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
- Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
- Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
- Cut each chicken half into pieces and serve with sauce.
JAMAICAN RUM CHICKEN
Make and share this Jamaican Rum Chicken recipe from Food.com.
Provided by nemokitty
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
- Spray grill with cooking spray. Grill chicken until no longer pink.
JAMAICAN JERKED CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT1h
Yield 4 to 6 servings
Number Of Ingredients 48
Steps:
- Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
- In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
- Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
- On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
- Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
- Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
- In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
- Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
- On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
- Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
- In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
- In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
MARINATED JAMAICAN CHICKEN
Although this is time consuming, this chicken is delicious. The marinade and glaze can be made ahead. Although this makes a lot of marinade and glaze any leftover (before adding the chicken) can be refrigerated in an airtight container for a later use. Recipe source: The Turtle Bay Cookbook.
Provided by ellie_
Categories Chicken
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
- Add the pineapple juice and oil to the cooled liquid, mix well to combine.
- Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
- Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
- Preheat oven to 350°F.
- Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
- Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
- *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.
Nutrition Facts : Calories 734, Fat 45.3, SaturatedFat 10.7, Cholesterol 176.2, Sodium 190.5, Carbohydrate 24.6, Fiber 0.3, Sugar 14.7, Protein 55
JAMAICAN CALYPSO CHICKEN
I clipped this from a magazine many years ago. It has the added kick of curry powder. The addition of fruit is good with the chicken (especially served over rice). Easy to put together, but takes time to marinade. This time (3-6hrs) is not reflected in prep time.
Provided by Sweet PQ
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
- Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
- Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
- Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
- Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
- Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.
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 CHICKEN
Another old favorite. The flavor is incredible! You can also BBQ the chicken on a grill, basting with the marinade.
Provided by Maine-iac
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, combine all ingredients except chicken.
- Add chicken to bowl, cover with plastic wrap, and refrigerate at least one hour.
- Heat oven to 350 degrees.
- Remove chicken from marinade and place in spray-coated 9 by 13 inch pan.
- Pour remaining marinade over chicken and dot with butter.
- Bake for 45-50 minutes, basting occasionally.
Nutrition Facts : Calories 240.6, Fat 9.5, SaturatedFat 4.4, Cholesterol 90.8, Sodium 486.2, Carbohydrate 7.5, Fiber 0.7, Sugar 2.8, Protein 25.9
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- Combine rum, lime juice, onion, ginger, garlic, allspice, thyme, cayenne, salt, and black pepper in a blender and pulse until smooth.
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