Jerk Chicken With Cucumber Relish Recipes

Steps:

• In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.

Steps:

• In a large bowl, whisk together jerk seasoning, 2 tablespoons cider vinegar, and olive oil. Add boneless, skinless chicken breasts, and turn to coat. Cover, and let marinate in the refrigerator 2 hours.
• Preheat oven to 375 degrees. Remove chicken from marinade, and place on a rimmed baking sheet. Spoon marinade over chicken, and bake until chickenis just cooked through, about 25 minutes.
• Meanwhile, in a medium bowl, toss onion and cucumber with 3 tablespoons cider vinegar and sugar. To serve, slice chicken breasts as desired; spoon cucumber relish over the top.

Steps:

• Put the olive oil, lime juice, soy sauce, allspice, sugar, thyme, salt, black pepper, cinnamon, nutmeg, garlic, scallions, jalapenos and ginger in a food processor and blend until smooth.
• Put the chicken into resealable bags and evenly distribute the marinade among the bags. Seal tightly, thoroughly coat the chicken in the marinade and marinate, refrigerated, for at least 30 minutes but preferably overnight.
• Prepare a grill for medium-high heat.
• Grill the chicken skin-side down on direct heat, turning once halfway through, until both sides are browned, 10 to 15 minutes. Transfer the chicken pieces to indirect heat and grill until a meat thermometer registers 165 degrees F and the juices run clear, 15 to 20 minutes more.
• Serve the jerk chicken with a salad of green leaf lettuce, halved cherry tomatoes, thinly sliced red onions, shredded carrots and sliced celery.

Steps:

• Heat grill to medium. Combine all spice ingredients in a medium bowl.
• Brush chicken on both sides with the oil and season with salt. Rub 1 side of each breast with some of the jerk seasoning. Place the chicken on the grill, rub side down and grill until slightly charred and the rub has formed a crust, about 5 minutes. Turn the chicken over, brush the top side with some of the Habanero-Mint Glaze and continue cooking until just cooked through, brushing with more of the glaze every few minutes. Remove from the grill to a serving platter, brush with more glaze and let rest 5 minutes. Serve with Mango Relish on the side.
• Place vinegars and habanero in a medium nonreactive saucepan and bring to a boil over medium heat. Add the sugar and cook over medium-high heat, stirring occasionally, until the sugar is completely melted and the mixture has thickened and reduced by about half. *Carefully transfer the mixture to a blender, add the mint and blend until smooth. Season with salt and let the glaze cool to room temperature.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
• Combine all ingredients in a large bowl and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving to allow flavors to meld. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.

Steps:

• In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
• Preheat the grill for high heat.
• Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

Steps:

• Mix ingredients to yield 2 tablespoons.

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

Steps:

• In large food storage bag combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, sugar,soy sauce, vinegar, orange juice, and olive oil.
• Add onion and green onion.
• Combine well.
• Add chicken and allow to marinate refrigerated overnight, turning occasionally.
• Remove chicken from marinade and bring to room temperature.
• If you wish to baste your chicken while grilling, bring the marinade to a hard boil in a medium saucepan to avoid any contamination.
• Grill chicken over hot coals or gas grill 6-10 minutes per side until juices run clear, basting occasionally.
• I have been told this recipe works well for those of you who do OMAC as follows:
• To freeze, mix marinade in large freezer bag, add chicken, then seal,lable and freeze.
• To serve, thaw in fridge overnight and then grill as directed.

Steps:

• Mix first 5 ingredients until blended. Pour over chicken, bell peppers and onions in shallow dish; turn to evenly coat chicken and vegetables with marinade mixture. Refrigerate 30 min. to marinate.
• Meanwhile, combine remaining ingredients. Refrigerate until ready to serve.
• Heat grill to medium heat. Remove chicken and vegetables from marinade; discard marinade. Thread chicken onto 4 skewers alternately with vegetables.
• Grill kabobs 5 to 7 min. on each side or until chicken is done and vegetables are crisp-tender. Serve with cucumber mixture.

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

Steps:

• In blender or food processor, place water, 1/4 cup of the lime juice, 1/4 cup of the soy sauce, the chiles and sugar. Cover and blend on high speed about 1 minute or until blended. In shallow dish, place cucumber and onion; add blended mixture. Cover and refrigerate until serving.
• Remove fat from chicken. In shallow glass or plastic dish or resealable plastic food-storage bag, mix remaining 1/4 cup lime juice and 1/4 cup soy sauce. Add chicken; turn to coat. Cover dish or seal bag and refrigerate 15 minutes.
• Set oven control to broil. Spray broiler pan rack with cooking spray. Remove chicken from marinade; reserve marinade. Place chicken on rack in broiler pan. Brush chicken with marinade. Broil chicken with tops 5 to 7 inches from heat 7 minutes. Turn chicken; brush with marinade. Broil about 7 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with cucumber relish.

Steps:

• Make the marinade:
• In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
• Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
• On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.