Best Jamaican Jerk Chicken The Sugar Reef Caribbean Cookbook Recipes

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris image

The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.

Provided by Chef Dwight Morris (shared with his permission)

Time 40m

Number Of Ingredients 16

Ingredients

1 tbsp ground thyme or 2 tbsp thyme leaves
1 or 2 Scotch bonnet peppers (Habanero if you cannot source Scotch bonnet, but it won't be authentic) BOTH ARE EXTREMELY HOT!
1/2 teaspoon nutmeg
1/2 cup packed brown sugar
2 tbsp soy sauce
1-2 bunches green onions (6 to 12)
salt and pepper to taste (at least 1 tsp Kosher or sea salt)
1 teaspoon cinnamon
1/2teaspoon ginger minced
2 tsp allspice
6-8 garlic cloves
2 tbsp Jerk paste (above)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer (you can find it at BevMo!)
one chicken, cut up into pieces (preferably organic)

Steps:

Place all ingredients for base in a blender or food processor and process until smooth.
Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
Grill on the barbecue until fully cooked.
Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

CHICKEN, SUGAR REEF STYLE JERK RECIPE

Chicken, Sugar Reef Style Jerk Recipe image

Provided by Bob_Bazzle

Number Of Ingredients 19

Ingredients

1 Tbsp ground allspice
1 Tbsp dried thyme
1-1/2 tsp cayenne pepper
1-1/2 tsp freshly ground black pepper
1-1/2 tsp sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
juice of one lime
1 scotch bonnet pepper, seeded and finely chopped (can substitute habanero)
1 cup chopped white onion
3 green onions, finely chopped
4 6- to 8-ounce chicken breasts, trimmed of fat, skin pulled off

Steps:

In a large bowl, combine the dry ingredients. With a wire whip, stir in liquid ingredients and mix well. Stir in the vegetables and pour all over the chicken breasts. Cover and marinate at least one hour, but preferably overnight. Preheat outdoor grill. Remove the chicken from the marinade and grill about six minutes on each side. While grilling, brush with marinade. Heat the leftover marinade (to boiling) and serve on the side for dipping. Serves 4.

CARIBBEAN JERK CHICKEN

Caribbean Jerk Chicken image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

Steps:

In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.