Jerk Chicken The Walkerswood Way Recipes

JERK CHICKEN RECIPE

Steps:

• Add vinegar and water to a bowl then wash chicken thoroughly. After washing, drain the chicken and pat dry with a paper towel or clean cloth.
• Pour homemade marinade over chicken and let it sit for 15 minutes or more. If you have no home-made marinade use grace or walkerswood jerk seasoning along with onion, soy sauce, cinnamon, maggie cube, browning, and brown sugar.

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.

ROAST JERK CHICKEN

Steps:

• Combine the olive oil, lime juice, soy sauce, allspice, brown sugar, thyme, salt, pepper, cinnamon, nutmeg, garlic, scallions, jalapeño and ginger in a food processor. Blend until smooth.
• Pat the chicken dry and place it on a rack set on a rimmed baking sheet. Rub the jerk marinade all over the chicken, making sure to get a good amount under the skin of the breast and thighs. Refrigerate, uncovered, for at least 30 minutes and preferably overnight.
• Preheat the oven to 425˚. Remove the chicken from the refrigerator. Tent loosely with foil (try not to let the foil touch the skin of the chicken). Roast for 30 minutes, then uncover and continue roasting until a thermometer inserted into the thickest part of the thigh reaches 160˚, 35 to 40 more minutes.
• Let the chicken rest for 20 minutes, then carve and serve with mixed greens tossed with vinaigrette.

BAKED JERK CHICKEN

Steps:

• Add all of the marinade ingredients to a food processor and pulse until combined. Reserve 1/4 cup of the marinade.
• Pour into a large ziplock bag along with the chicken. Marinade for at least and hour or preferably overnight.
• When you are ready to cook preheat oven to 350 degrees.Take the chicken out of the marinade and place the chicken in a cast iron skillet or oven safe pan.Cook for 1 hour or until chicken is fully cooked.
• Take out of the oven and brush on the reserved marinade.Turn oven to broil and cook for 3-4 minutes or until the skin is browned and crispy. (Make sure to keep a close eye on it so it does not burn)
• Serve immediately with lime wedges and fresh chopped cilantro.

EASY JAMAICAN JERK CHICKEN RECIPE

Steps:

• Prepare: Preheat oven to 425F with rack on lower middle position. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. Set aside.
• Mix: In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Evenly rub mixture underneath the skin of chicken legs (easiest to use clean hands to really push the mixture as far underneath skin as you can) as well as on top.
• Bake: Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. Bake about 40 minutes or until nicely browned. Serve immediately.

JERK GRILLED CHICKEN WINGS

Steps:

• Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
• Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

JERK CHICKEN (THE WALKERSWOOD WAY)

Steps:

• Rub chicken with lime and salt. Mix jerk seasoning with red rum and brush onto chicken halves. For best results, marinate at least 2 hours or overnight, refrigerated. Brush more seasoning onto chicken just before grilling. Grill or bake slowly until chicken is done, then cut into quarters and serve. Good accompaniments are Jamaican "festival bread" (fried cornmeal dumplings) and vegetable brochettes with pineapple (skewered vegetables and pineapple chunks, cooked on the grill).;