Bahama Breeze Jerk Chicken Pasta Recipes

JERK CHICKEN AND PASTA

Steps:

• Rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour.
• Preheat the grill for high heat. Bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• Lightly oil the grill grate. Grill chicken 8 to 10 minutes on each side, until juices run clear.
• Meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. Mix in the chicken stock, 1 tablespoon jerk paste, white wine, chopped cilantro, juice of 1 lime, salt, and pepper. Bring to a boil, reduce heat to low, and stir in the heavy cream. Cook and stir until mixture is thickened, about 5 minutes. Do not allow it to boil.
• Pour the cooked egg noodles into the saucepan, and toss with the cream sauce. Divide noodles onto 4 serving plates, and top with grilled chicken. Garnish each serving with a cilantro sprig and the juice of 1/4 lime.

JERK CHICKEN PASTA

Steps:

• Melt butter in skillet over medium/low heat and add garlic.
• When garlic becomes fragrant add cayenne pepper and chicken (already cut up into small strips/slices or whole), increase heat.
• Cook until chicken is cooked to preferred tenderness. Remove chicken from pan, leaving the butter/garlic/cayenne mix.
• In a separate deep pan, fill pan 1/4 full of water. Place a drainer on top of the pan, add asparagus (cut up into 1 inch pieces). Cover. Steam for 5-10 minutes.
• In a secparate deep pan, cook angel hair pasta according to the package directions. Set aside.
• In a cup stir together half-and-half, chicken broth, and corn starch. Pour into skillet chicken was cooked inches
• Bring to a boil, reduce heat, then simmer for 3 minutes, constantly stirring.
• Stir in the parsley, herbs, mushrooms, and asparagus for 3-5 minutes to heat through and allow flavors to blend.
• Add chicken to heat through.
• Add pasta and stir to heat through.
• Serve.

COPYCAT BAHAMA BREEZE'S JAMAICAN JERK GRILLED CHICKEN WINGS

Steps:

• Marinating Preparation: Add the jerk marinade, garlic, thyme, allspice, water, and scallions in a large bowl and mix well using a whip to evenly combine the ingredients. Add the chicken wings to the marinade, cover with plastic wrap and place in the refrigerator on the bottom shelf. Make sure the chicken wings are fully thawed this helps the chicken to fully absorb the marinade. Marinate the chicken wings for 18 to 24 hours before cooking. The longer the marinating time, the more flavorful the wings will become. Cooking Preparation: After marinating is complete, remove the wings from the marinade and place in a clean bowl. Lightly season the wings with the dry jerk seasoning and lay on a sheet pan with the wing tips face down. Bake the wings at 350 degrees F for 20 a 25 minutes or until fully cooked. Remove from the oven and place in the refrigerator to chill to 40 degrees F. Tips: Make sure the wings are drained well after being removed from the marinade or the seasoning will not fully adhere to the wings. The wings are cooked with the wing tips face down, to allow more even cooking and removal of excess fat from the chicken skin. By pre-cooking the wings this prevents flare-ups on the grill during the final grilling procedure Grilling Preparation: Heat your gas or charcoal grill to medium heat. Place the chilled wings on the grill and grill for 2 1/2 - 3 minutes on each side. The skin of the wings should develop a crisp texture and a mahogany like color. Make sure the wings are fully heated to 165 degrees F. Serve hot with your favorite beverage. Wings can also be placed on the grill directly from the oven to express the cooking process. Allspice or pimento leaves can be placed on the grill during the grilling process to give the wings a light smoked flavor. Jamaican Marinade: Slowly add the olive oil to the jerk seasoning stirring with a wire whisk. Add all remaining ingredients; stir. Refrigerate. Marinade poultry or meats for 3 hours, and fish or seafood up to one hour.