Caribbean Jerk Chicken With Fresh Fruit Salsa Recipes

SIMPLE CARIBBEAN JERK CHICKEN

Steps:

• Mix all ingredients except chicken in bowl.
• Pour over chicken.
• Cover and marinate 1 hour or over night in fridge.
• GRILL it!
• Enjoy!

CARIBBEAN JERK CHICKEN

Steps:

• In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
• With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
• Add the Scotch bonnet pepper, onion, and green onions and mix well.
• Place chicken into one-gallon plastic freezer bag; pour marinade into bag; remove excess air from bag and seal. Marinate for at least 12 hours, turning bag every 6 hours -- marinate longer if possible, up to three days!
• Preheat an outdoor grill.
• Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked.

CARIBBEAN JERK CHICKEN

Steps:

• add first 10 ingredients to blender and pulse to form a paste, season with salt& pepper cut slits in chicken, rub with marinade.
• refrigerate 4 hours or overnight.
• preheat grill and brush with olive oil.
• cook chicken on indirect medium heat 45 minutes, turning occasionally.
• may also be made in the oven, roast at 450.

JAMAICAN JERK CHICKEN RECIPE

Steps:

• To make the marinade, combine the red onion, garlic, habanero chiles, scallions, thyme, paprika, allspice, cinnamon, 1/4 cup of the lime juice, soy sauce, oil, apple cider vinegar, honey and sea salt in a food processor. Process to form a smooth paste.
• Transfer to a large shallow dish, add the chicken and turn to coat the chicken. Cover and refrigerate overnight for best results.
• Bring the chicken to room temperature before cooking. Preheat a gas or charcoal grill to medium-high heat. Remove the chicken from the marinade. Grill, turning and basting occasionally with the marinade for 15 minutes, or until the chicken is cooked through. Cover with foil and allow to rest for 5 to 10 minutes.
• To make the salsa, combine the mangoes, avocado, shallots, jalapeno, cilantro and remaining 2 tablespoons of lime juice in a medium-sized bowl. Gently toss all ingredients. Season with a little salt and serve with the chicken.

CARIBBEAN JERK CHICKEN WITH FRESH FRUIT SALSA

Steps:

• Mix the Spice Mixture in a mini food processor pulsing to a chunky mixture. Or finely chop all together.
• Coat chicken with 1 1/2 tablespoons of mixture rubbing in and marinade for 1/2-1 hour in refrigerator.
• Add the rest of the spice mixture to the salsa ingredients. Chill.
• Heat grill to medium high.
• Rub the chicken with the oil.
• Place on hot grill and cook 4-5 minutes pre side till done. Depending on how thick the breasts are. May be pan fried or broiled as well.
• Plate chicken and top generously with salsa.
• Serve with rice or on a bed of salad greens.

CARIBBEAN JERK CHICKEN WITH TROPICAL FRUIT SALSA

Steps:

• In large Ziploc® bag, place 3/4 cup Caribbean Jerk Marinade and chicken; seal bag. Marinate in refrigerator at least 30 minutes or up to 3 hours. Meanwhile, combine fruit salad with 2 tablespoons marinade. Cover and chill in refrigerator.
• Remove chicken from bag, discarding used marinade. Grill or broil chicken about 13 to 20 minutes, or until thoroughly cooked, brushing often with remaining 1/4 cup fresh marinade. Spoon fruit salsa over top of each cooked chicken breast before serving.