MIKE TIMLIN'S JERKED CHICKEN
Make and share this Mike Timlin's Jerked Chicken recipe from Food.com.
Provided by Lennie
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F; grease a rimmed baking sheet and set aside.
- In a large bowl, stir together the teriyaki sauce, ginger, salt, cayenne and garlic.
- Add chicken to bowl, quickly turning pieces to coat them well with the sauce.
- Using tongs, place chicken pieces on prepared baking sheet, skin side down; reserve any remaining sauce.
- Bake chicken, turning once and basting with the leftover sauce, for about 45 minutes or until chicken is browned and juices run clear when meat is pierced.
Nutrition Facts : Calories 381, Fat 24.3, SaturatedFat 7, Cholesterol 120.8, Sodium 1686.8, Carbohydrate 6.7, Fiber 0.2, Sugar 4.8, Protein 32.2
JERK CHICKEN MEATBALLS WITH BARBECUE-PINEAPPLE GLAZE
This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don't reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.
Provided by Millie Peartree
Categories meatballs, poultry, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
- Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
- While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
- In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
- Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.
JERK CHICKEN WITH PICKLED BANANAS
At the heart of superb jerk seasoning is the coalescing of spice and heat, specifically the two dominant forces of allspice berries and chile peppers. This marinade, which came to me from Shaun Lewis, a Jamaican cook I worked with during my time as a summer camp chef, is the best I've ever tasted, delivering a quietly thrilling, savory warmth that kind of spreads across the chest and remains there without ever ferociously igniting. This achievement - like a dark rolling thunder that somehow remains in the neighboring field and never crosses the fence - is undoubtedly the result of the 20 other ingredients in the recipe working in tandem, so don't omit any of them.
Provided by Gabrielle Hamilton
Categories dinner, meat, poultry, main course
Time 1h
Yield 6 servings
Number Of Ingredients 30
Steps:
- In a small skillet, toast the coriander and cumin seeds over medium heat, shaking the pan, until fragrant, 2 minutes. Let cool, then grind in a spice grinder until pulverized.
- Add to a large bowl along with all other marinade ingredients (everything but the chicken). Add 1 cup water and whisk to combine. Alternatively, working in two batches, place all marinade ingredients in the bowl of a food processor. Pulse 2 or 3 times to combine.
- Place chicken in a large container big enough for all pieces plus marinade. Reserve 3/4 cup marinade for later use, and pour remaining marinade over the chicken. Refrigerate 1 or 2 days (chicken can be stored for up to 5 days).
- Prepare the pickled bananas: Add all ingredients except for the bananas to a nonreactive saucepan and boil over high, 10 minutes. Chill completely. Once brine is chilled, peel and slice the bananas on the bias. Add to the brine and chill, at least 1 hour and up to 2 days.
- Heat grill to medium-low. Remove chicken from marinade and temper at room temperature for 15 minutes. Place chicken on the grill, skin-side down. Every minute or so, rotate the chicken a half turn so that the skin develops a deep, dark mahogany char and has been slightly crisped and rendered, 8 to 10 minutes total.
- Turn chicken over to finish cooking, 6 to 8 minutes. Transfer to a serving platter, skin side up. Brush the reserved marinade on the skin side. Remove bananas from brine and serve with jerk chicken.
MISS OLLIE'S JERK CHICKEN
Classic jerk chicken is grilled over pimento wood. If you want to order some online, we salute you. Everybody else: Hardwood or briquettes will have to do.
Provided by Sarah Kirnon
Categories Bon Appétit Chicken Grill Grill/Barbecue Spice Chile Pepper Hot Pepper Garlic Dinner Summer Rum Chive Fourth of July Juneteenth
Yield 8 servings
Number Of Ingredients 12
Steps:
- Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
- Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
- Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
- Transfer chicken to a platter and let rest 10 minutes before serving.
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JERK CHICKEN RECIPE {OVEN OR GRILL METHOD} - COOKING CLASSY
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- Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.
- Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.
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