ENA'S SIGNATURE SPICY JERK CHICKEN AND JERK SAUCE
Provided by Food Network
Categories main-dish
Time 13h10m
Yield 4 to 5 servings
Number Of Ingredients 20
Steps:
- Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
- Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
- Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
- Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
- Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
- Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.
JERK SEASONING
Provided by Aaron McCargo Jr.
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
AUTHENTIC JAMAICAN JERK SAUCE
I found this recipe on www.jamaicans.com. We tried this and WOW was it awesome. I did not have allspice berries so I substituted ground allspice using one full tablespoon.
Provided by CHRISSYG
Categories Sauces
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Put content in a food processor or blender and liquify.
- Pour sauce in a jar and keep refrigerated.
- The sauce will keep forever if kept refrigerated.
- To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
- Marinate meat at least 2 hours.
Nutrition Facts : Calories 107.1, Fat 0.4, SaturatedFat 0.1, Sodium 351, Carbohydrate 25.9, Fiber 2.2, Sugar 20.7, Protein 2.2
JAMAICAN JERK SAUCE
Spicy! Serve with chicken.
Provided by haug0382
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g
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.
CARIBBEAN JERK SAUCE
Make and share this Caribbean Jerk Sauce recipe from Food.com.
Provided by Nick K
Categories Sauces
Time 53m
Yield 1 bottle, 12 serving(s)
Number Of Ingredients 20
Steps:
- Saute onions in butter in a sauce pan.
- whisk in all other remaining ingredients and bring to boil.
- Simmer for 45 minutes.
- Enjoy.
- *make a slurry with the cornstarch before adding*.
Nutrition Facts : Calories 80.1, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 364.7, Carbohydrate 13.7, Fiber 0.2, Sugar 12.5, Protein 0.4
QUICK AND EASY JERK SAUCE
Make and share this Quick and Easy Jerk Sauce recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 14m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Puree all ingredients in a food processor or blender.
- Rub on beef, chicken, pork, or lamb before or after cooking.
- Also good on hamburgers with brown mustard and cheddar cheese.
- Makes one batch of about 3/4 of a cup.
Nutrition Facts : Calories 226.8, Fat 0.9, SaturatedFat 0.3, Sodium 2058.8, Carbohydrate 53.6, Fiber 5.6, Sugar 27.9, Protein 7.2
JERK SAUCE
Very easy sauce to make. I like to slice chicken breasts and fry them in the sauce or you can double the recipe and use it as a marinade or the crock pot. Makes delicious grilled meat as well. Will keep in airtight container in the fridge for about a month. This recipe is spicy! Obviously, add the whole habanero for more heat, or use a jalapeno or scotch bonnet for less.
Provided by christinaleans
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Put all ingredients in blender, saving olive oil for last.
- Blend until it is a thin paste, add more olive oil if needed.
Nutrition Facts : Calories 158.1, Fat 13.7, SaturatedFat 1.9, Sodium 1501.9, Carbohydrate 9, Fiber 0.9, Sugar 5.3, Protein 1.3
RUM-INFUSED JERK SAUCE
Rum and pumpkin spice compliment the bold, vibrant flavors of this beloved Jamaican marinade typically made with ingredients like Scotch bonnet pepper, ginger, allspice and scallions.
Provided by Food Network Kitchen
Categories condiment
Time 18m
Yield 1 1/2 cups
Number Of Ingredients 11
Steps:
- Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet, add the sauce, and cook, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
- Copyright © 2005 Television Food Network, G.P., All Rights Reserved
JAMAICAN JERK SAUCE
Jerking is actually a method of cooking in Jamaica. Typically chicken, pork roast, or cuts of goat are marinated in jerk seasoning - either dry spices or a wet marinade like this recipe - then roasted in a pit or grilled slowly over wood coals. Scotch Bonnet peppers are some of the hottest chili peppers in the world. You may substitute jalapenos instead. The best flavor for this jerk recipe is from whole allspice berries, which are also called pimientos in Jamaica. Whole allspice berries may be ground in a coffee mill or you may used ground allspice powder. Note: A batch of Jerk Sauce can be kept in the Fridge for up to 1 month. Found recipe in, "The Whole Foods Market Cookbook."
Provided by Virginia Cherry Blo
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In the bowl of a food processor or in a blender, process the Scotch Bonnet pepper, scallions, garlic, ginger, and thyme leaves until finely ground.
- Add the allspice, lime juice, ketchup, and pineapple juice and puree the mixture for 30 seconds, until well combined.
Nutrition Facts : Calories 145.9, Fat 0.9, SaturatedFat 0.2, Sodium 677.8, Carbohydrate 35.8, Fiber 2.2, Sugar 22.4, Protein 3
JERK SAUCE
Make and share this Jerk Sauce recipe from Food.com.
Provided by gonzilla3
Categories Sauces
Time 13m
Yield 3 cups, 10 serving(s)
Number Of Ingredients 14
Steps:
- Place all ingredients in blender and puree to a thick sauce.
- Let it sit overnight before use.
- Marinate meat overnight.
Nutrition Facts : Calories 201, Fat 11.1, SaturatedFat 1.5, Sodium 815.3, Carbohydrate 24.8, Fiber 1.2, Sugar 20.1, Protein 2.3
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