JERK CHICKEN RECIPE
Try this easy baked Jamaican Jerk Chicken made from scratch and I am sure you will fall in love with this Caribbean traditional dish. Here is how to make Jerk Chicken Recipe.
Provided by Neha Mathur
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Add all the ingredients except chicken breast in a blender and blend until smooth.
- Add the chicken breast in a zip lock bag along with the marinade.
- Seal the bag and coat the chicken breast nicely with the marinade.
- Pre heat the oven to 350 Degrees F (180 Degrees C)
- Place the chicken breast on a baking tray and bake for 40-50 minutes until the juices run clear and the internal temperature reaches 165-170 Dress F.
- Meanwhile the chicken is cooking, add the remaining marinade in a pan and simmer for 10-12 minutes until it is slightly thick like a dipping sauce.
- Remove the tray from the oven and let the chicken rest for 5 minutes.
- Transfer the cooked chicken on a serving plate and cut into slices.
- Serve with the reduced marinade.
Nutrition Facts : Calories 348 kcal, Carbohydrate 7 g, Protein 37 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 1283 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
JERK CHICKEN RECIPE
Jerk chicken is a classic Jamaican dish enjoyed by many people, yardies, and foreigners alike. This authentic Jamaican jerk recipe has a secret ingredient and tasty homemade marinade seasoning.
Provided by Admin
Categories Dinner
Time 1h10m
Number Of Ingredients 12
Steps:
- Add vinegar and water to a bowl then wash chicken thoroughly. After washing, drain the chicken and pat dry with a paper towel or clean cloth.
- Pour homemade marinade over chicken and let it sit for 15 minutes or more. If you have no home-made marinade use grace or walkerswood jerk seasoning along with onion, soy sauce, cinnamon, maggie cube, browning, and brown sugar.
Nutrition Facts : Calories 300 cal
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
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
JERK CHICKEN
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
- Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
- Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams
NO-FUSS JERK CHICKEN
Jerk chicken - spicy and grilled - is a dish for which Jamaica is justly famous, though it is made across the Caribbean basin and has been for more than 400 years. The pungent marinade includes lots of allspice (called pimento in the islands), black pepper and clove, but gets an even bigger kick from ultra-spicy yellow Scotch bonnet peppers, similar in shape and intensity to habanero chiles. You can certainly grill it in the island manner. But this easy recipe puts the chicken in the oven instead, which fills the kitchen with intoxicating flavors. Vacation on a plate.
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
- Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
- Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 482 milligrams, Sugar 2 grams, TransFat 0 grams
PERFECT BAKED JERK CHICKEN
I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!
Provided by angielee26
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 3h40m
Yield 6
Number Of Ingredients 13
Steps:
- Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
- Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.
Nutrition Facts : Calories 571.7 calories, Carbohydrate 2 g, Cholesterol 88.3 mg, Fat 52.5 g, Fiber 0.3 g, Protein 21.8 g, SaturatedFat 13.6 g, Sodium 457.6 mg, Sugar 1 g
TRADITIONAL JERK CHICKEN
Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on pork, beef, and fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 16
Steps:
- In the bowl of a food processor or the jar of a blender, combine vinegar, 1/2 cup water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps.
- Place chicken pieces in a medium-size bowl. Pour marinade over chicken, and turn chicken pieces to coat. Cover, and refrigerate at least 1 hour, or overnight if possible.
- Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook until the juices run clear when pierced with a two-pronged fork, 45 to 50 minutes.
JERK CHICKEN
You can use whole chickens to prepare this recipe, but chicken thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from Jamaica.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 9
Steps:
- Combine all of the ingredients except the water and chicken in a large bowl. Mix well and add the water to form a loose paste.
- Reserve 1/2 cup of the sauce for a later use. Marinate the chicken in the remaining sauce for at least 1 hour or as long as 24 hours (the longer, the better). Turn the meat several times, mixing the sauce.
- Prepare an outdoor barbecue using plenty of coals. Meanwhile, soak small sticks or hardwood chips in water (mesquite conflicts with jerk's own flavor). When the coals have become gray and well ashed over, add the soaked wood to the fire.
- Place the chicken on the grill and cover, leaving the vent holes open. Barbecue slowly --1 1/2 to 2 hours, depending on the size of the pieces. Check the fire after 30 minutes, adding coal or wood as needed and being careful not to flame the fire. Baste every 30 minutes with the marinade. Turn the chicken several times as it cooks. The chicken is done when it is firm to the touch and slightly charred.
- Remove the chicken from the fire and let it sit on a cutting board for 15 minutes. If you have a sharp cleaver, chop the meat into small pieces (bone and all); otherwise, leave each piece whole. Serve on a large platter doused with the reserved jerk sauce.
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