JAY'S JERK CHICKEN
This is one of my nephew's favorite grilled recipes. Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade.
Provided by KIBADA22
Categories World Cuisine Recipes Latin American Caribbean
Time 4h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
- Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
- Preheat grill for high heat.
- Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
Nutrition Facts : Calories 384.8 calories, Carbohydrate 15.4 g, Cholesterol 96.9 mg, Fat 18.2 g, Fiber 1.8 g, Protein 39.2 g, SaturatedFat 3.1 g, Sodium 2797.7 mg, Sugar 9.3 g
JERK CHICKEN AND PASTA
Jerk Chicken and Pasta is a passionately spicy Jamaican-style dish that when tempered correctly will tantalize even the most fire-fearing palate!
Provided by Terry Coonan
Categories World Cuisine Recipes Latin American Caribbean
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
- Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.
Nutrition Facts : Calories 595.2 calories, Carbohydrate 59.6 g, Cholesterol 168.9 mg, Fat 25.2 g, Fiber 3.6 g, Protein 37.3 g, SaturatedFat 9.2 g, Sodium 205.2 mg, Sugar 1.8 g
JERK CHICKEN PASTA
I used to work at Bahama Breeze and came home one night to try and replicate their Jerk Chicken Pasta as close as possible, and this is the closest I've gotten, but it tastes JUST like it!
Provided by StormyThoughts
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in skillet over medium/low heat and add garlic.
- When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
- Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
- In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
- In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
- In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
- Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
- Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
- Add chicken to heat through.
- Add pasta and stir to heat through.
- Serve.
Nutrition Facts : Calories 774.2, Fat 44.9, SaturatedFat 23.1, Cholesterol 176.2, Sodium 421.9, Carbohydrate 50, Fiber 3.1, Sugar 3.1, Protein 42.7
JERK CHICKEN AND PASTA
I found this recipe on allrecipes.com & thought it would be a good one for ZWT III. I love a cream sauce but had never had jerk before so this was something different for me. The mild creamy sauce is great in contrast to the spicy of the chicken. Uses recipe #232531 as the paste.
Provided by Mandy
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
- Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
- Lightly oil the grill. Grill chicken 8 to 10 minutes on each side, until juices run clear.
- Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped coriander, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
- Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken.
- Garnish each serving with a coriander sprig and the juice of 1/4 lime.
Nutrition Facts : Calories 648.5, Fat 20.4, SaturatedFat 8.9, Cholesterol 182.8, Sodium 195.6, Carbohydrate 68.5, Fiber 3.9, Sugar 3.5, Protein 41.9
JERK CHICKEN
Steps:
- Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
- Combine all of the above in a bowl and stir in the following: .
JERK CHICKEN
Provided by Food Network
Time 4h20m
Yield 1 1/2 cups
Number Of Ingredients 41
Steps:
- Sprinkle the chicken with the Jerk Rub, then saute or grill the chicken until firm but not cooked all the way, about 4 minutes per side.
- Remove to strainer and let sit for 1/2 hour to drain off as much of the juice as you can. Add the chicken to a pot. Cover the chicken 1/4 of the way up with the Jerk Base and then fill the pot with Jerk BBQ Sauce to the 3/4 point of the chicken. Simmer until the chicken starts to fall apart, about 45 minutes.
- Remove the chicken to a clean strainer to drain, reserve the liquid, put back into the pot and reduce the contents of the pot by 1/4. While the liquid is being reduced, use 2 forks to pull the chicken apart. After the liquid is reduced, add the chicken back to the pot. It is ready to use at this point and can be made into sandwiches or served over rice.
- Combine the sugar, onion powder, 5 tablespoons salt, 3 tablespoons black pepper, garlic powder, allspice, cayenne, nutmeg, thyme, orange peel, cinnamon, sage, ginger, jalapeno powder, habanero powder and lime peel in a bowl and stir to combine.
- For the jerk BBQ sauce: Combine 1/2 the Jerk Base recipe with the store-bought BBQ sauce and honey in a large bowl and stir to blend.
- For the jerk base: Combine the yellow onions, green onions, jalapeno pepper, white sugar, brown sugar, cayenne, allspice, thyme, pepper, sage, nutmeg, cinnamon, vinegar, orange juice, soy sauce, rum, oil and lime juice and simmer for 1 1/2 hours. When the onions are very tender, remove from heat and allow to cool to room temperature. In batches, use a blender to puree until smooth.
JERKED CHICKEN ALFREDO
This is my wife's favorite dish. We both love spicy food, and the pineapple adds a great sweet element. Everyone I've made this dish for has enjoyed it. Possible toppings include shredded Parmesan cheese or shredded toasted coconut.
Provided by Brad Pickett
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Rub chicken breasts with about 3 tablespoons of jerk seasoning and refrigerate until ready to use.
- Heat oil in a skillet over medium heat. Add onion and peppers and saute until nearly tender, about 3 minutes. Combine Alfredo sauce with remaining 2 tablespoons jerk seasoning and 1 ounce pineapple juice. Stir mixture into the skillet, reduce heat to low, and let simmer.
- In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Add fettuccine to the pot of boiling water and cook until tender yet firm to the bite, about 8 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Add garlic and pineapple chunks to the sauce. Increase heat and bring to a boil. Return heat to low and simmer, stirring occasionally, until flavors blend as desired.
- Drain pasta and keep warm. Grill the chicken until the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice into strips.
- Plate the pasta and chicken and cover with the sauce.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 53.4 g, Cholesterol 48.1 mg, Fat 20.8 g, Fiber 3.5 g, Protein 20.2 g, SaturatedFat 7.3 g, Sodium 1400.9 mg, Sugar 9.9 g
JERK CHICKEN FAMILY STYLE
This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe!
Provided by NcMysteryShopper
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor or blender, blend all of the above ingredients except the chicken legs.
- Place chicken in a large roasting pan and coat with rub.
- Allow the chicken marinate for about 40 minutes.
- Heat the oven to 450°.
- Cook chicken in the upper third of the oven for 15 minutes.
- Turn the legs and cook until just done, about 15 minutes longer.
Nutrition Facts : Calories 478.1, Fat 34.4, SaturatedFat 7.7, Cholesterol 138.6, Sodium 864.9, Carbohydrate 10.8, Fiber 1.4, Sugar 7.2, Protein 31
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
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.
JERK CHICKEN
If you like hot-n-spicy, this is the recipe for you. It uses Scotch bonnet chilies, which are very hot. If you'd like to lower the heat, you can use jalapeno peppers instead of Scotch bonnet. The longer you marinate, the more flavorful and spicy the chicken. This recipes serves a lot. Feel free to adjust amounts to suit the number you are serving. Time does not include marinating. From Food & Wine. *The jerk marinade can be made and refrigerated overnight.* A mango or pineapple salsa would be lovely atop this chicken. The Caribbean is only a grill away....
Provided by LifeIsGood
Categories Poultry
Time 1h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- In a food processor, combine all of the ingredients up through the oil; process to a paste.
- Put the chicken in a bowl, pour the marinade over and coat the chicken.
- Cover and refrigerate overnight.
- Light a grill.
- Remove chicken pieces from the marinade, leaving on a coating of spice paste.
- Season the chicken pieces with salt and pepper.
- Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
- Transfer to a platter and serve.
Nutrition Facts : Calories 965.7, Fat 69.3, SaturatedFat 19, Cholesterol 292.6, Sodium 681.5, Carbohydrate 11.6, Fiber 1.2, Sugar 7.5, Protein 70.3
JERK CHICKEN PIZZA
This is another recipe that my boyfriend and I made up. We decided that the normal combo pizza was getting boring so we spiced it up - A LOT. This recipe may not be for the weak at heart. It has some great ingredients such as German salami, portobello mushrooms, and jerk sauce.
Provided by AMIEEWILSON
Categories Caribbean Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
- Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
- Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 357.8 calories, Carbohydrate 29.6 g, Cholesterol 52.9 mg, Fat 16.7 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 6.4 g, Sodium 1012 mg, Sugar 2.8 g
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