Neelys Jerk Chicken Recipes

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GET YO' MAN CHICKEN



Get Yo' Man Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h3m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
One 14.5-ounce can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

Steps:

  • Heat the oil in a 12-inch skillet over medium-high heat.
  • Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.
  • Pour off all but 1 tablespoon of oil from the pan.
  • Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back into the pan.Cover and cook on medium-low heat for 40 minutes.
  • Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

THE ULTIMATE JERK CHICKEN



The Ultimate Jerk Chicken image

Provided by Tyler Florence

Categories     main-dish

Time 9h20m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 onion
8 cloves garlic or 1 whole head
1 (1-inch) piece fresh ginger, sliced
3 scallions, sliced
3 limes, juiced
Splash low-sodium soy sauce
1/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
6 sprigs fresh thyme, leaves picked
1 Scotch bonnet pepper, halved, plus more to taste
1/4 cup packed light brown sugar
1 whole free-range chicken (about 5 pounds), cut into 10 pieces
Limes, for garnish
Parsley, for garnish
Smoking chips, soaked in water for 15 minutes

Steps:

  • Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
  • Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
  • Preheat grill to high.
  • Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
  • Preheat oven to 300 degrees F.
  • Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.

GET YOUR MAN CHICKEN - THE NEELYS



Get Your Man Chicken - the Neelys image

Delicious, braised chicken thighs from The Neely's on Food Network. Gina Neely claims that your man will love this one. The chicken is so moist and tender. I think the herbs and seasonings are a little strong, so I've indicated a range for the amounts. I have also subbed herbs de provence for both thyme and rosemary, and really like the results. I prefer to use a total of 1 tsp dried herbs de provence and 1/2 TBS of lemon pepper. And I like to add 1/2 tsp sugar to balance out the acidity in the canned tomatoes. Serve over hot buttered rice. I'm also going to try this with pork chops.

Provided by Recipe Reader

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
6 skinless chicken thighs
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 cup chicken stock
1/2 cup white wine
1 (14 1/2 ounce) can crushed tomatoes in puree
1/2-1 teaspoon dried thyme (or herbs de provence)
1/4-1/2 tablespoon dried rosemary (or herbs de provence)
1/2-1 tablespoon lemon-pepper seasoning
1/2 teaspoon sugar
2 tablespoons fresh parsley, chopped

Steps:

  • Heat the oil in a large skillet over medium-high heat.
  • Pat chicken dry and season with salt and pepper.
  • Brown the chicken about 4 minutes on each side.
  • Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
  • Add onion to the pan and cook until tender, about 3 minutes.
  • Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
  • Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
  • Garnish with fresh chopped parsley.

NEELY'S DEVILED CHICKEN



Neely's Deviled Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

3 1/2 pounds skinless boneless chicken thighs, washed and dried
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 cup white wine
1/2 cup chicken stock
1 tablespoon orange zest
1 orange, juiced
2 teaspoons red pepper flakes
2 tablespoons hot sauce
2 tablespoons Dijon Mustard
1 cup pitted prunes

Steps:

  • Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
  • Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
  • Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
  • Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.

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