Jamaicanjerkchicken Recipes

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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



Jamaican Jerk Chicken image

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.

2 tablespoons garlic powder
1 tablespoon ground allspice
1 tablespoon dried ground thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried ground sage
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2 tablespoons kosher salt
1 tablespoon granulated sugar
1/4 cup vegetable oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
2 tablespoons lime juice
1 scotch bonnet peppers or 2 jalapeno peppers, seeded and chopped finely
1 large onion, chopped
3 green onions, chopped
5 lbs skinless chicken pieces (on the bone)

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



Jamaican Jerk Chicken image

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

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

JAMAICAN JERK CHICKEN

Provided by Food Network

Categories     main-dish

Time 1h7m

Yield 6 to 8 servings

Number Of Ingredients 19



Jamaican Jerk Chicken image

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.

1/3 cup olive oil
1/3 cup distilled white vinegar
1/2 cup orange juice
1/2 cup lime juice
1/2 cup molasses
1/4 cup soy sauce
1 bunch cilantro, leaves chopped
4 green onions, chopped
2 cloves garlic, chopped
1 Scotch bonnet chili, serrano, or Thai bird chiles, seeded and minced
3 bay leaves
3 peppercorns
1-inch piece cinnamon, crushed
2 tablespoons ground sage
1 tablespoon ground thyme
1 tablespoon ground allspice
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
5 pounds chicken pieces

JAMAICAN JERK CHICKEN

Provided by Food Network

Categories     main-dish

Time 12h50m

Yield 4 to 6 servings

Number Of Ingredients 6



Jamaican Jerk Chicken image

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.

7 to 8 whole allspice
3 tablespoons seasoning salt, such as Lawry's
1 to 2 Scotch Bonnet peppers, quartered
1 bundle green onions, cut into 1-inch sections
1 sprig fresh thyme, leaves coarsely chopped
1 whole chicken, cleaned and quartered

JAMAICAN JERK CHICKEN

Lucinda Scala Quinn, a host of the PBS series "Everyday Food," shares her recipe for Jamaican jerk chicken. Its fiery flavor comes from generous use of allspice, thyme, garlic, Scotch bonnet peppers, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8



Jamaican Jerk Chicken image

Steps:

  • In the bowl of a food processor, combine scallions, garlic, Scotch bonnet peppers, thyme, allspice, pepper, and salt; with processor running, add 1 cup water through feed tube to make a sauce. Set aside 1/2 cup for serving.
  • Using the tip of a paring knife, make 8 small incisions all over chicken. Place in a shallow baking dish. Pour sauce over chicken, turning to coat. Cover, and refrigerate, turning occasionally, for at least 2 hours and up to 24 hours.
  • Preheat a grill pan over high heat. Place chicken on grill. Reduce heat to medium-low, and cook, basting chicken with the marinade, for 10 minutes. Rotate chicken, and cook until slightly charred, about 15 minutes more. Turn chicken over, repeating process until slightly charred and an instant-read thermometer reads 160 degrees, about 25 minutes more. Alternatively, preheat oven to 425 degrees, and bake for 50 minutes, turning once halfway through. Transfer chicken to a cutting board. Let rest for 10 minutes. Using a sharp cleaver, chop into small pieces, bone and all, if desired. Otherwise, leave pieces whole. Serve with reserved sauce.

5 bunches whole scallions, roughly chopped
3 large cloves garlic
3 Scotch bonnet peppers, seeded
2 sprigs fresh thyme, or 2 tablespoons dried
1/4 cup ground allspice
2 tablespoons freshly ground pepper
1 1/2 tablespoons coarse salt
One 2 1/2- to 3-pound chicken, backbone removed

JAMAICAN JERK CHICKEN AND SEASONING

I was fortunate to receive an old family recipe from a business associate who is from Jamaica for jerk seasoning. We like it so much that I make 2# batches at a time. For those of you not familiar with Jerk, it is a spicy, sweet, tangy and HOT seasoning for grilled meat, pork and chicken particularly. This spice blend recipe will make enough for several batches, but remember, the idea is to put as much on the meat as you can get to stick.

Provided by Smoky Okie

Categories     Chicken

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 17



Jamaican Jerk Chicken and Seasoning image

Steps:

  • Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
  • Whisk together lime juice and olive oil.
  • Rub chicken well with lime/oil mix. Do not marinate.
  • Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
  • Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
  • Prepare grill for direct/indirect grilling.
  • Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
  • Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
  • One quick dance across the direct heat before serving will help crisp it a bit.
  • Serve with plenty of napkins.

2 tablespoons ground thyme
1 tablespoon ground rosemary
1 tablespoon ground allspice
1 tablespoon ground ginger
1 1/2 tablespoons sea salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon garlic powder
3/4 teaspoon paprika
2 teaspoons ground scotch bonnet peppers (habanero)
12 bay leaves (finely crumbled)
1/3 cup sugar
3 lbs chicken (pieces, wings, halves, whatever)
1 lime, juice of
1/4 cup olive oil

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



Jamaican jerk chicken image

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

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

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



Jamaican Jerk Chicken image

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.

3 tablespoons dark rum
2 tablespoons water
1/2 cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
1/2 cup fresh lime juice

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



Jamaican Jerked Chicken image

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

½ green onion, minced
¼ cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ pounds boneless, skinless chicken thighs

JAMAICAN JERK CHICKEN

Jamaican spiced chicken in a fruity sauce.

Provided by stephski86

Time 45m

Yield Serves 4

Number Of Ingredients 0



Jamaican Jerk Chicken image

Steps:

  • Score the surface of the chicken, and then mix it in a large bowl with the contents of the packet, lime juice, soy sauce, sugar and olive oil. Leave to marinade for minimum 2 hours, ideally 24 hours. The longer the better.
  • Heat a splash of oil in a deep frying pan and fry the onion until soft. Then add the chicken and cook for 3 minutes on each side. Add the rest of the marinade and the tomato puree, orange juice and the juice from the pineapple but not the chunks. Bring to the boil.
  • Cover the pan and simmer gently for 15-20 minutes, adding the pineapple chunks for the last 5 minutes and ensuring the chicken is cooked through. Serve with rice.

JAMAICAN JERK CHICKEN RECIPE BY TASTY

Here's what you need: 3-pound chicken, scotch bonnet or habanero peppers, garlic, fresh thyme, ground allspice, onions, light brown sugar, nutmeg, minced ginger, olive oil, lime juice, white vinegar, salt, pepper

Provided by Jordan Ballantine

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14



Jamaican Jerk Chicken Recipe by Tasty image

Steps:

  • Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible.
  • In a blender or food processor, combine the peppers, garlic, thyme, allspice, onions, brown sugar, nutmeg, ginger, olive oil, lime juice, vinegar, salt, and pepper. Blend until smooth.
  • Pour the marinade over the chicken. Cover with foil or plastic wrap and marinate in the fridge for at least 3 hours or overnight.
  • Preheat the oven to 400°F (200°C).
  • Remove the foil or plastic wrap and roast the chicken for 45-50 minutes, until cooked through. Rest for 10 minutes on a cutting board before carving and serving.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 18 grams, Fat 41 grams, Fiber 3 grams, Protein 44 grams, Sugar 8 grams

1 3-pound chicken
3 scotch bonnet or habanero peppers, chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 tablespoon ground allspice
2 onions, chopped
1 tablespoon light brown sugar
½ tablespoon nutmeg
½ tablespoon minced ginger
1 tablespoon olive oil
2 tablespoons lime juice
½ cup white vinegar
salt, to taste
pepper, to taste

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From saveur.com


BEST JERK CHICKEN RECIPE - HOW TO MAKE JAMAICAN OVEN JERK …
Cover the bowl of seasoned chicken and let marinate in the refrigerator for 2 to 24 hours. Preheat oven to 350 degrees F (175 degrees C). Spray cooking spray unto a foil lined 9x13 inch baking dish. Place the chicken pieces skin-side down and bake for 45 minutes before turning.
From roxychowdown.com


TOP 10 BEST JAMAICAN JERK CHICKEN NEAR SOUTH PHILADELPHIA WEST, …
Reviews on Jamaican Jerk Chicken in South Philadelphia West, Philadelphia, PA - 48th Street Grille, Little Delicious, S & S Island Cuisine, Quality Taste Jamaican Restaurant, Jamaican Jerk Hut, Kingston 11, Top Taste, Mr Jerk, Oxtail International …
From yelp.com


JAMAICAN FOOD - 15 TRADITIONAL DISHES TO EAT IN JAMAICA …
Jamaican food consists of both native ingredients as well as foods introduced from abroad, which are now locally grown. Jerk Chicken. Jerk Chicken is the most traditional food from Jamaica and if you’re a foodie, this is one of the must-try dishes. It’s characterized by the famous jerk spice, which is a special combo made from mixing cinnamon, cloves, ginger, thyme, …
From swedishnomad.com


JAMAICAN JERK CHICKEN RECIPE - A FOOD LOVER'S KITCHEN
Combine all ingredients for the jerk marinade in a food processor or chopper attachment. Blend until a paste forms. Reserve 1 tsp jerk marinade for the sauce. Cover the chicken with the remaining spice rub, coating it well, even rubbing under the skin. Cover chicken and refrigerate for up to 48 hours.
From afoodloverskitchen.com


OVEN-BAKED JERK CHICKEN - HEALTHY RECIPES BLOG
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including …
From healthyrecipesblogs.com


BEST JAMAICAN JERK CHICKEN RECIPE | JAMAICAN LIFE & TRAVEL
Jerk refers to a way food, primarily meat, is seasoned and cooked. This style of cooking originated in Jamaica. The essence of jerk cooking is the type of seasoning used: True jerk cooking requires the use of pimento, often called allspice, and scotch bonnet peppers, also known as habanero, for the marinade. The marinated meat is then grilled over pimento wood. …
From jamaicanlifeandtravel.com


JAMAICAN JERK SEASONING RECIPE (FOR CHICKEN OR PORK) | RECIPE | DRY …
Authentic Jamaican Jerk Chicken. Hacks. Jamaican Jerk Seasoning. Get a taste of the Caribbean with this authentic Jamaican Jerk Seasoning! Use it as a dry rub or to make a marinade for chicken or shrimp. Pat Nicometo. Favorite Recipes. Homemade Ranch Seasoning. Seafood Seasoning. Salad Seasoning Recipe. Homemade Ranch Seasoning Recipe. My spice mixes …
From pinterest.com


REAL JAMAICAN JERK CHICKEN RECIPE - MYJAMAICANRECIPES.COM
Stir mixture in skillet until it becomes pasty (approx 5 minutes) You can now remove contents from skillet and allow it to cool for about 20 minutes. Add the mixture to a food processor, add your thyme, ginger, white pepper, scallions, onion, soy sauce, and beef bouillon and blend for about 30 seconds.
From myjamaicanrecipes.com


JAMAICAN JERK CHICKEN - CURIOUS CUISINIERE
History of Jamaican Jerk: Seasoning and Technique. The term Jerk not only refers to the spices and seasonings of a wet Jamaican jerk marinade or dry jerk seasoning rub, it is also the name of a cooking technique that originates from the mountains of Jamaica.. In the 1600’s, when the island of Jamaica was under colonial rule of the Spanish and British, a group of …
From curiouscuisiniere.com


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