Jerkribeye Recipes
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
JERK RIB EYE
This recipe is not overly spicey, and I've set the ingredients to serve 2. It is wonderful served with my Recipe #373109 and Recipe #373114. A wonderful Caribbean recipe! Prep time does not include 1 hour marinating time or grill prep time. This recipe originally came from Aaron McCargo.
Provided by breezermom
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except steak in a small bowl.
- Rub seasoning mix on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator.
- Meanwhile, prepare your grill for cooking at medium high to high heat.
- After marinating your steak for 1 hour, remove from the refrigerator and let sit for 15 to 30 minutes. This step is very important. It allows your steak to absorb the flavors and tastes great!
- Grill steak for 12 minutes (6 minutes on each side). Remove and let rest for 8 minutes, covered to keep warm.
JERK RIB-EYE WITH HONEY GLAZED PLANTAINS AND SAUTEED COLLARD GREENS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 2h45m
Yield 1 serving
Number Of Ingredients 25
Steps:
- Preheat grill or grill pan on high heat.
- Rub jerk seasoning on steak. Place steak in a plastic bag to marinate for 1 hour in the refrigerator. After marinating for 1 hour, remove steak from refrigerator and let sit for 15 minutes. Grill steak for 10-12 minutes (4-6 minutes on each side). Remove from grill with tongs and let rest for 8 to 12 minutes. Serve with plantains and collard greens.
- In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.
- Preheat a medium frying pan and coat with canola oil. Slice plantains on bias, then saute until brown. Mix in butter and scallions. Then remove from the heat. Stir in honey and parsley with a large spoon.
- Wash collard greens thoroughly. In a medium stock pot, place collards in hot water for 3 minutes, remove and drain.
- In a large saute pan, melt 1 tablespoon of butter, then add onions and crushed red pepper, saute. Then add collards and chicken stock to saute pan. Cook on high heat, stirring occasionally for 5 to 7 minutes. Season with salt and pepper, to taste.
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