Jimbojeans Chicken Recipes

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.

A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS

Steps:

• Place all ingredients for base in a blender or food processor and process until smooth.
• Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
• Grill on the barbecue until fully cooked.
• Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
• Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

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.

AUTHENTIC JAMAICAN JERK CHICKEN

Steps:

• Gather the ingredients.
• Combine all ingredients (except chicken) in a food processor , and process until a smooth puree forms.
• Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
• Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling. Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill. Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.

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)

JAMAICAN OVEN JERK CHICKEN RECIPE

Steps:

• Make the jerk marinade by combining all seasoning in a food processor or blender and blend until smooth.
• Place chicken quarters in a large bowl, then pour the jerk marinade unto the chicken pieces.
• Using a large fork or gloved hands, thoroughly rub the jerk marinade over the chicken ensuring the seasoning gets under the chicken skin and coats each piece completely.
• Cover the bowl of seasoned chicken and let marinate in the refrigerator for 2 to 24 hours.
• Preheat oven to 350 degrees F (175 degrees C). Spray cooking spray unto a foil lined 9x13 inch baking dish.
• Place the chicken pieces skin-side down and bake for 45 minutes before turning. Bake for a further 30 minutes then increase the temperature to 375 degrees. Bake at 375 degrees for 15 minutes more then remove from oven.
• Chop the Jerk Chicken quarters into bite-sized pieces to serve.
• Serve with crispy Jamaican fried festival, rice and peas or your favourite side dish.
• Bless up and enjoy it!

JAMAICAN JERK CHICKEN

Steps:

• Trim chicken of excess fat and pat dry with a cloth or paper napkin.
• Rub with salt and freshly ground pepper, jerk seasoning, garlic, and onion powder. Set aside while you make the marinade.
• In a food processor or blender, combine the following: thyme, green onions, garlic, ginger, habanero pepper. Pulse for about 30 seconds until blended.
• Soak the chicken with a mixture of soy sauce, brown sugar, allspice, cinnamon, nutmeg, chicken bouillon, and water or pineapple juice, and then add the blended herbs and seasonings to complete the jerk marinade. Note: You can combine and blend all the ingredients all at once, especially when making the Jerk Marinade ahead of time. No need to separate the soy sauce mixture.
• Drench the chicken with jerk marinade, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it is extremely spicy hot. If possible, use gloves.
• When ready to grill, remove chicken from the jerk marinade and place on medium to high lightly oiled grill. Reserve the remaining marinade.
• Cook chicken on the prepared grill for 12- 20minutes, until juices run clear with an internal temperature of 165 degrees F, turning often to optimize cooking and browning. You may also broil or roast the chicken in a hot oven (425 degrees F).
• In a small saucepan, simmer the remaining marinade and the one from the chicken for about 7 minutes. Serve with the chicken or mix it before serving with the plantains.

JIMBOJEAN'S CHICKEN

Steps:

• Blend the garlic, onions, pepper, thyme, allspice, cloves, molasses, vinegar, salt and Accent in a food processor until smooth.
• Place the chicken in a glass baking dish. Coat with marinade over and under the skin. Cover and marinate in the refrigerator at least4 hours but preferably overnight, turning the pieces occasionally.
• Remove and discard the marinade from under the chicken's skin. Pour remaining juices and marinade from baking dish into a bowl. Add beer and ketchup; mix.
• Cut chicken quarters at the joints to make 8 pieces. Brush with basting sauce and place skin side down on a hot, oiled grill rack or skin side up on an oiled rack in a broiler pan lined with heavy-duty foil. Cook until the skin is crisp and the meat is cooked through, 30 to 40 minutes, turning and basting every 10 minutes.