Backyard Jerk Chicken Recipes

JAMAICAN JERK CHICKEN

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.

JERK CHICKEN

Steps:

• Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
• Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
• Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.

PERFECT BAKED JERK CHICKEN

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.

BACKYARD JERK CHICKEN

Steps:

• In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).
• Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

BACKYARD JERK CHICKEN RECIPE

Steps:

• In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day). Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

JERK CHICKEN

Steps:

• Wash chicken with Lime, or you can substitute with lemon juice.
• Remove all excess fat and dry with paper towels. Try to remove as much water from the chicken as possible.
• You are now ready to prepare your Jerk Sauce (Marinade) to add to your chicken.
• If you are not up to making your own marinade you can use a store bought brand of jerk seasoning like Grace Jerk seasoning.
• Add Olive oil to a skillet under a medium flame.
• Add your garlic, and scotch bonnet pepper, and allow to saute for about 4 minutes.
• Now you can add your brown sugar, cinnamon, nutmeg, and allspice,
• Stir mixture in skillet until it becomes pasty (approx 5 minutes)
• You can now remove contents from skillet and allow it to cool for about 20 minutes.
• Add the mixture to a food processor, add your thyme, ginger, white pepper, scallions, onion, soy sauce, and beef bouillon and blend for about 30 seconds. (Make sure your setting is set to pulse).
• You can add additional Scotch Bonnet Pepper(s) to suit your taste.
• Rub your chicken with your marinade (make sure you drench it to ensure maximum flavor).
• You can now place your chicken in the refrigerator in a ziplock bag or covered bowl for a few hours (I prefer to do it overnight).
• Place your chicken in a baking pan lined with aluminum foil. You can add a wire before placing the chicken in the baking pan so excess grease will drip down into the pan.
• Bake chicken for approximately 20 minutes until it is crisp and brown.
• You can then flip your chicken parts in your baking pan to do the other side. and let it bake an additional 20 minutes.
• You can use the leftover marinade, and add it to your excess grease from the baking pan and saute for about 10 minutes. (This makes for a delicious gravy and or dipping sauce)

JAMAICAN JERK PIT CHICKEN (BACKYARD STYLE)

Steps:

• Paste:
• Blend all the ingredients for the paste together in a blender. Pour into a bowl and cover with plastic wrap. Let sit for 24 hours.
• Using a backyard grill, start your charcoal with charcoal chimney (Never use lighter fluid). When all the coals are covered in a fine grey ash, dump them on 1 side of your grill. Using a stick or spatula push all the coals into a pile. Put your grate on the grill.
• Chicken:
• Open the beer and pour about a quarter of the beer out of each can. Literally rub the chicken cavities and exterior of the chickens with the jerk paste. Carefully put each can of beer into the cavity of the chickens, bring the legs around the can and truss together. Put the chickens on the opposite side of the fire. Sometimes you may need to put a brick or rock on the backside of the chicken to keep it stable and upright. Put the lid on the grill and make sure the vent holes are directly above the chicken to provide adequate drafting of heat and smoke over the bird. Keep the vent holes open all the way.
• Cook chickens for 4 to 5 hours at a temperature of 225 degrees F. You will want to rotate the birds a quarter turn every hour and add coals, when needed, to maintain the temperature. Be careful not to add too many coals at once when attempting to bring your temperature back up. You may get it too hot and will have a tough time bringing it back down. Open the lid only when you have to check the temperature.
• Remove the chickens from the grill and set aside for 10 minutes. Discard the beer cans and refrigerate the chicken until ready to serve.