Nevis Island Jerk Chicken Recipes

Steps:

• Mix all ingredients except chicken in bowl.
• Pour over chicken.
• Cover and marinate 1 hour or over night in fridge.
• GRILL it!
• Enjoy!

Steps:

• In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Steps:

• Combine all ingredients except chicken; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat broiler. Remove chicken from marinade; discard marinade. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or until done (165°F).

Steps:

• In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
• With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
• Add the pepper, onion, and green onions and mix well.
• Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
• Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 to 10 minutes on each side or until fully cooked.
• While grilling, baste with the marinade.

Steps:

• Remove excess fat from chicken pieces.
• Make small slits in the meat to allow the marinade to get in.
• Place marinade ingredients in a bowl and mix until brown sugar is completely dissolved.
• Put chicken and marinade in a gallon zip-lock bag and allow to marinate at least 8 hours.
• Line bottom oven pan and rack with aluminum foil making drain slits in rack foil.
• Place chicken on 3 inch rack and baste with boiled marinate and set cook time for 14 minutes.
• Flip chicken over and baste with remaining marinate and cook for 14 minutes more.
• Remove from oven and serve immediately.

Steps:

• Mix dressing, spices, hot pepper sauce and green onions. Marinate chicken breasts in sauce for 30 minutes in the refrigerator.
• Place on broiler rack and broil for 3-5 minutes per side or until cooked.
• Serve with rice.

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!