Best Smokey Joes Negril Beach Jamaican Jerk Chicken Recipes

SMOKEY JOE'S NEGRIL BEACH JAMAICAN JERK CHICKEN

Smokey Joe's Negril Beach Jamaican Jerk Chicken image

This can also be adapted for pork, seafood or even tofu. For the best flavor, try using whole allspice berries and black peppercorns and crush them with the bottom of a heavy pot or in a coffee mill before adding to the food processor.

Provided by JackieOhNo

Categories Chicken Thigh & Leg

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 bunch green onion, cut into 2-inch lengths
4 garlic cloves
2 inches piece peeled fresh ginger, cut into 1/2-inch discs
1 tablespoon fresh thyme leave
1 teaspoon ground allspice
1 whole cinnamon stick, broken into several pieces
1 teaspoon ground nutmeg
2 teaspoons coarsely ground black pepper
1 -3 scotch bonnet peppers, stems and seeds removed or 1 -3 habanero, chile peppers stems and seeds removed
2 tablespoons dark brown sugar
1/4 cup soy sauce
4 limes, juice of (about 6 T.)
1/2 cup vegetable oil or 1/2 cup canola oil
4 skin-on bone-in chicken leg quarters or 1 (3 lb) chicken, cut into quarters

Steps:

Place all ingredients except oil and chicken in a blender or food processor. With the processor running, slowly add a thin stream of oil until the mixture becomes thick. Save 1/2 cup of the marinade for drizzling over chicken during cooking.
Place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
Prepare the grill.
Remove chicken from marinade, discard marinade. Place chicken on the grill, searing the first side (about 3-5 minutes). Turn, drizzle with reserved marinade, and sear the other side. Move chicken to an area of indirect heat (such as the grate above the grill or off to the side) and cook until it reaches an internal temperature of 165 degrees. Use a grill pan on the stovetop, if preferred.

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.