Marinated Jamaican Chicken Recipes

Steps:

• In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
• Add the pineapple juice and oil to the cooled liquid, mix well to combine.
• Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
• Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
• Preheat oven to 350°F.
• Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
• Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
• *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.

Steps:

• Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
• In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
• Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
• On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
• Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
• Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
• In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
• Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
• On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
• Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
• In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
• In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.

Steps:

• Place habanero, thyme, garlic, ginger, light parts of green onions, brown sugar, black pepper, kosher salt, smoked paprika, allspice, and vinegar for marinade into a large mixing bowl and whisk to combine.
• Make 2 slices into the skin side of each thigh, perpendicular to the bone, about 1 inch apart, cutting all the way down to the bone. Add chicken thighs to the marinade and toss thoroughly until evenly coated. Place a piece of plastic wrap over the chicken and transfer to the refrigerator, 12 hours or overnight. If possible, toss several times during the marinating time.
• Remove the chicken from the marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
• Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking hot. Add chicken and brown well on both sides, about 5 minutes, working in batches if necessary. Once all the chicken is browned, remove to the marinade bowl and reserve.
• Heat the same pan over medium-high heat. Add onion and a pinch of salt; saute in the fat until golden brown, 3 to 5 minutes. Add 1 tablespoon brown sugar and cook until everything caramelizes and turns a dark brown, 3 to 5 minutes more.
• Carefully add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is tender and no longer pink in the centers, and the sauce has reduced and thickened, 1 to 1 1/2 hours, skimming the excess fat that comes to the top and basting the chicken with the sauce occasionally. Taste and adjust seasoning. Toss in reserved sliced green onions. Serve immediately.

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.

Steps:

• Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
• Then add all remaining ingredients; stir. Refrigerate.
• Makes 1 ½ cups marinade, enough to marinate about 12 servings.

Steps:

• In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
• In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
• Mix thoroughly.
• Whisk in orange juice, vinegar, lime juice, and soy sauce.
• Slowly drizzle in oil, whisking constantly.
• Add the reserved scallion mixture; stir to combine.
• Let rest at least one hour.
• Wash chicken, pork, or fish well, pat dry and place in a bowl.
• Add sauce; rub in well.
• Cover and refrigerate overnight.
• Before cooking, scrape paste off of the meat.
• Grill over charcoal.
• You may add water-soaked allspice berries to the coals for smoke and additional flavor.
• Serve with Jamaican "rice and peas".

Steps:

• Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
• Spray grill with cooking spray. Grill chicken until no longer pink.