Slow Cooker Jamaican Jerk Bbq Chicken Recipes

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JAMAICAN JERKED CHICKEN WITH BARBECUE SAUCE

Provided by Food Network

Categories     main-dish

Time P1DT1h

Yield 6 to 8 servings

Number Of Ingredients 25



Jamaican Jerked Chicken with Barbecue Sauce image

Steps:

  • Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
  • Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.
  • For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.
  • Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.
  • Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.
  • Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.
  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  • Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.
  • Place the browned chicken thighs in the prepared baking dish.
  • Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.
  • Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.
  • Bake for 35 to 40 minutes or until chicken is cooked through.
  • Serve with Jamaican Barbecue Sauce.
  • In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.
  • Bring the sauce to a boil, stirring to dissolve the sugar.
  • Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.
  • Remove the sauce from the heat and cool to room temperature.
  • Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.
  • Serve at room temperature with the Jamaican Jerked Chicken.

2 1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar

SLOW-COOKER JAMAICAN JERK BBQ CHICKEN

I am just now starting to appreciate crockpot cooking. I found this recipe on food.com and tried it and we loved it. Of course, I changed it a bit. Hope you enjoy! I was cooking for several people, so I used whole chicken legs (drumsticks and thighs).

Provided by Jolayne Cooper

Categories     Chicken

Time 8h10m

Number Of Ingredients 4



Slow-Cooker Jamaican Jerk BBQ Chicken image

Steps:

  • 1. Rub drumsticks with the seasoning
  • 2. Place in 3 1/2-quart or larger slow-cooker.
  • 3. Pour barbecue sauce over chicken. Turn the chicken to coat.
  • 4. Cover and cook on low 6-8 hours until chicken is tender.
  • 5. Sprinkle with green onions and serve. You can serve over cooked rice.
  • 6. Note: I used frozen chicken legs and put them in without thawing. They cooked perfectly in about 6 1/2 hours.

8 chicken drumsticks (about 2 lbs., skin removed)
2 tsp caribbean jerk seasoning
3/4 c barbecue sauce
1/4 c green onions, sliced

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



Jamaican Jerk Chicken image

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

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

SLOW-COOKER JAMAICAN JERK BBQ CHICKEN

This is another wonderful slow cooker recipe that is so easy and delicious. It goes great with coleslaw and cornbread on the side. Recipe is from Family Circle.

Provided by CookingONTheSide

Categories     Chicken Thigh & Leg

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 5



Slow-Cooker Jamaican Jerk BBQ Chicken image

Steps:

  • Rub drumsticks with seasoning.
  • Place in 3 1/2-quart or larger slow-cooker.
  • Pour barbecue sauce and rum over chicken.
  • Turn chicken to coat.
  • Cover and cook on low 6-8 hours until chicken is tender.
  • Sprinkle with scallions.

Nutrition Facts : Calories 307.4, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 519.2, Carbohydrate 17.4, Fiber 0.4, Sugar 12.4, Protein 28.2

8 chicken drumsticks (about 2 pounds, skin removed)
2 teaspoons caribbean jerk seasoning
3/4 cup barbecue sauce
1 tablespoon dark rum (optional)
1/4 cup scallion, sliced

JAMAICAN JERK CHICKEN DRUMSTICKS

Make and share this Jamaican Jerk Chicken Drumsticks recipe from Food.com.

Provided by catercow

Categories     One Dish Meal

Time 4h15m

Yield 2 serving(s)

Number Of Ingredients 16



Jamaican Jerk Chicken Drumsticks image

Steps:

  • Mix together all ingredients in a crock pot.
  • Put in the chicken and cover with the marinade.
  • Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crock pot to ensure that they are being evenly marinaded and cooked.

Nutrition Facts : Calories 390.4, Fat 20.3, SaturatedFat 3.5, Cholesterol 143.2, Sodium 2917.2, Carbohydrate 8.6, Fiber 1.4, Sugar 4.6, Protein 41.1

1 1/2 teaspoons garlic powder
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 tablespoon kosher salt
1/4 tablespoon granulated sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1/4 cup white vinegar
1/8 cup orange juice
1/2 tablespoon lemon juice
2 small jalapeno peppers, seeded and chopped finely
3/4 green onion, chopped
6 skinless chicken drumsticks

SLOW COOKER JAMAICAN JERK CHICKEN

This Jerk Chicken has a lovely flavour and aroma, but is not too spicy. It's really easy to make too, and tastes great with rice and bell peppers, wrapped in tortillas.

Provided by jeninbrighton

Categories     One Dish Meal

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 17



Slow Cooker Jamaican Jerk Chicken image

Steps:

  • Heat the oil and butter in a frying pan until melted, then add the chicken, in batches if necessary, and cook until browned on all sides. Remove with a slotted spoon, leaving the fat in the pan, and transfer to the ceramic cooking pot. Switch the slow cooker to high.
  • Add the spring onions, garlic and chilli to the frying pan and cook gently for 4-5 minutes, or until softened, stirring frequently. Stir in the allspice, cinnamon, thyme, nutmeg and sugar. Sprinkle in the flour and stir to mix, then gradually add the chicken stock, stirring until the mixture bubbles and thickens. Remove the pan from the heat.
  • Stir the vinegar, lime juice, tomato paste and some salt and ground black pepper into the sauce. Pour over the chicken pieces, cover with a lid and cook on high for 3-4 hours, or until the chickeen is cooked and very tender.
  • Remove the chicken from the sauce and place on a serving dish. Taste the sauce and adjust the seasoning, then serve separately, with salad leaves or rice as an accompaniment. I usually chop up some tomatoes and peppers and wrap it all up in a tortilla.

Nutrition Facts : Calories 502.7, Fat 35.8, SaturatedFat 10.8, Cholesterol 167.3, Sodium 273.1, Carbohydrate 9.1, Fiber 0.8, Sugar 4.2, Protein 34.7

8 pieces chicken drumsticks or 8 pieces chicken legs
1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1 bunch spring onion
2 garlic cloves
1 hot chili pepper, finely chopped
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dried thyme
1/4 teaspoon nutmeg
2 teaspoons brown sugar
1 tablespoon plain flour
1/2 pint chicken stock
1 tablespoon white wine vinegar
1 tablespoon lime juice
2 teaspoons tomato paste
salt and pepper

JAMAICAN JERK CHICKEN

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories     Dinner

Time 1h10m

Number Of Ingredients 13



Jamaican jerk chicken image

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.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

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