Bahamian Jerk Chicken Recipes

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BAHAMIAN JERK CHICKEN



Bahamian Jerk Chicken image

This recipe has been posted for play in CQ3 - Bahamas. Found at website: http://www.allaboutcuisines.com/recipe/bahama-jerk-chicken Jerk spiced chicken with a quick sweet and sour pineapple sauce. Optional for serving/garnish: steamed rice/fresh salad, red pepper/chili flakes, cilantro/coriander.

Provided by Baby Kato

Categories     Chicken

Time 40m

Number Of Ingredients 10

4 boneless skinless chicken breasts, pounded to ½ inch thickness
1 tablespoon jamaican jerk seasoning (hot or to taste)
SAUCE
1 cup canned crushed pineapple
1 tablespoon minced garlic
2 tablespoons apple cider vinegar (may substitute white vinegar)
¼ cup sugar
4 tablespoons soy sauce
⅔ cup water
2 tablespoons corn starch + 2 tablespoons cold water

Steps:

  • 1. Sauce: Add crushed pineapple, garlic, vinegar, sugar, soy sauce, and ⅔ cup water to a medium sauce pan and bring to a boil. In a small bowl whisk together corn starch and cold water until dissolved. Add to boiling sauce and stir. Reduce heat to low and allow to simmer while you prepare the chicken.
  • 2. Chicken: Sprinkle Jamaican jerk seasoning over both sides of each chicken breast and use your fingers to rub the seasoning into the chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken breasts and cook 3-4 minutes on each side until cooked through. Serve with fresh salad or over rice with the pineapple sauce and chopped cilantro. For a spicy kick, sprinkle with crushed red pepper flakes.

COPYCAT BAHAMA BREEZE'S JAMAICAN JERK GRILLED CHICKEN WINGS



Copycat Bahama Breeze's Jamaican Jerk Grilled Chicken Wings image

Provided by recfoodrecipes

Time 5h

Yield 6

Number Of Ingredients 20

Jerk Marinated Chicken Wings
3 tablespoons garlic, chopped
1 tablespoon thyme, fresh chopped
1 teaspoon allspice, ground
1 cup water
1/8 cup scallions, sliced
5 pounds chicken wings whole, thawed
jerk seasoning (dry) as needed
Jamaican Marinade
1/4 cup olive oil
2 tablespoons Jamaican jerk seasoning
1/4 cup orange juice
1/4 cup rice wine vinegar
1 tablespoon dark Jamaican rum
1/2 cup chopped red onion
1/2 teaspoon creole seasoning
2 green onions, chopped
1 lime, juiced
2 cloves garlic, minced
1 scotch bonnet or habanero pepper, seeded and minced

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.

Nutrition Facts :

JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

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

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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

BAHAMIAN CHICKEN SOUSE



Bahamian Chicken Souse image

This traditional Bahamian dish is served with a side of grits and bread or Johnny cake. Add lime and hot pepper to spice it up to your individual taste. It's delicious and surprisingly simple!

Provided by Kristal

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h30m

Yield 4

Number Of Ingredients 14

24 chicken wings, separated
3 tablespoons lime juice
1 teaspoon seasoned salt
1 teaspoon vegetable oil
1 large onion, diced
½ green pepper, diced
6 large potatoes, peeled and diced
3 carrots, diced
½ teaspoon crushed red pepper flakes
1 tablespoon ground allspice
2 bay leaves
¾ cup lime juice
3 cups water
salt and black pepper to taste

Steps:

  • Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
  • Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 1226 calories, Carbohydrate 111.7 g, Cholesterol 205.8 mg, Fat 51.5 g, Fiber 15 g, Protein 79.5 g, SaturatedFat 14.3 g, Sodium 500.9 mg, Sugar 9.4 g

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