Jamaican Jerk Chicken Nuggets 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:

• Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
• Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
• Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side. Serve with the Mango Chutney and cilantro.
• Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
• Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.

JERK CHICKEN RECIPE

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.

JAMAICAN JERK CHICKEN

Steps:

• Begin by massaging chicken with the red palm oil, making sure every surface is coated.
• Place the allspice into a mortar and pulverize it; then place the thyme into the mortar and do the same. (You may use an electric coffee grinder or a food processor for this step, however your grinder should be one only used for spices otherwise the quality of your coffee may suffer.)
• Finely mince the garlic, onion, and pepper if you like it hot, then combine with the allspice and thyme. To minimize the heat remove the pith before mincing - it is the white rib of peppers not the seeds that are the hottest.
• Combine all the remaining ingredients and slather 1½ Tablespoons of the mixture over the chicken, turning it over to coat the underside as well. Set aside any remaining sauce in a covered container and refrigerate.
• Place the chicken in a glass baking dish, cover with plastic wrap (you may also use a sealable, gallon size plastic storage bag) and place into the refrigerator overnight.
• The next day, remove the baking dish with the chicken from the refrigerator approximately 45 minutes before cooking to allow the meat to reach room temperature. You can either bake or grill the chicken.

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)

JERK CHICKEN NUGGETS WITH LIME COCONUT RICE

Steps:

• Marinate chicken pieces in a bowl along with lime juice, orange juice, rum, soy sauce, olive oil and apple cider vinegar. Refrigerate and marinate for 4 hours.
• Preheat oven to 400 degrees F. Place a rack in the center of the oven and line two rimmed baking sheets with Reynolds Wrap® Non-Stick Foil.
• Spread bread crumbs across one of the prepared baking sheets and bake until golden brown, about six minutes. Remove from the oven and set aside.
• Whisk eggs in a medium bowl and set aside.
• Toss together flour and cayenne pepper in a medium bowl and set aside.
• Toss together the toasted bread crumbs along with sugar and spices on the rimmed baking sheet.
• Remove the chicken pieces from the marinade and discard the marinade. Toss the chicken pieces lightly in the flour mixture.
• Lightly coat the floured chicken pieces one at a time in the egg wash using a pair of tongs.
• Transfer the coated chicken nuggets to the bread crumb and spice mixture and toss to coat, pressing the bread crumbs and spices into the nuggets. Place on the remaining prepared baking sheet in a single layer.
• Bake chicken pieces for 13 to 15 minutes, flipping once during baking until cooked through.
• Make the rice while the chicken bakes. Rinse basmati rice under cool water until the water runs clear. In a medium saucepan bring coconut milk and chicken broth to a simmer. Add the rice, lime juice and zest. Cover and cook until rice has absorbed all of the liquid, about 20 minutes. Remove from the heat and allow to rest for 5 minutes before fluffing. Top with black pepper and toasted coconut.
• Serve chicken nuggets alongside rice and enjoy!

JAMAICAN JERK CHICKEN SKILLET

Steps:

• Dice the chicken into bite sized pieces and place in a large zip-top back.
• Add in the jerk seasoning with 1 TBSP of olive oil and mix to coat.
• Allow the chicken to marinate for a few minutes while you heat a large skillet over medium-high heat.
• Place the butter and remaining olive oil in the skillet and when melted/hot, add in the diced onion and sauté for 10 minutes or until translucent.
• Add in the chicken and sauté until browned on all sides, stirring occasionally.
• Add in the garlic and ginger and cook for 30 seconds, or until fragrant.
• Stir in the rice and allow to cook for 5 minutes, or until starting to turn translucent.
• Stir in the kidney beans, coconut milk and chicken broth.
• Bring to a simmer. Reduce heat to low, cover with a lid and cook for 20 minutes.
• While the skillet is simmering, prepare the quick pickled veggies and the mango salsa.
• In a mason jar, pack 1/2 cup each of thinly sliced carrot, purple cabbage, and red pepper. *see note
• Add in the salt, sugar and garlic clove on top.
• In a glass measuring cup, combine the water and vinegar and heat in the microwave for 2-3 minutes or until boiling.
• Pour the hot liquid over the veggies, place the lid on and allow to sit while you prepare the rest of the meal.
• In a medium mixing bowl, stir together the mango, cilantro, green onion, zest and lime juice, olive oil, and a pinch of salt.

JAMAICAN JERK CHICKEN NUGGETS

Steps:

• Combine all ingredients except chicken in 9x13 deep cake pan or casserole, blending each ingredient as it is added.
• Add chicken to mixture, mixing well, making sure all pieces are well coated
• Press chicken firmly in pan, allowing ingredient mixture to cover all pieces of chicken.
• Cover and refrigerate for up to 2-24 hours.
• Bake covered @ 375 for one hour.
• Remove cover and bake @ 400 for 30 additional minutes.
• Mix well after removing from oven, drain, and serve hot, with red beans & rice.

AIR FRYER CHICKEN NUGGETS 7 WAYS

Steps:

• Pat diced chicken breast dry with a paper towel and add to a large bowl.
• Evenly coat the chicken in the olive oil. (For seasoning blends with other liquid ingredients like soy sauce or lime juice, add in this step.)
• Mix your choice of seasoning blend from below in a separate bowl before adding to the chicken. Stir to evenly coat the chicken in the dry seasoning blend.
• Add the seasoned chicken to an air fryer basket. Air fry for 10-12 minutes at 400ºF until the chicken nuggets reach an internal temperature of 165ºF.