No Fuss Jerk Chicken Recipes

NO-FUSS JERK CHICKEN

Steps:

• Put allspice, thyme, garlic, chiles, scallions, peppercorns, salt, nutmeg, cinnamon, ginger, soy sauce and lime juice in a blender or food processor and grind to a rough paste.
• Put chicken in a baking dish, add seasoning paste and coat chicken well, using a spoon. Cover and marinate, refrigerated, for at least 6 hours, preferably overnight.
• Heat oven to 350 degrees and bring chicken to room temperature. Turn chicken once more in marinade to coat well, then put baking dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so to char chicken slightly. Remove and serve with coconut rice, if desired.

NO-FUSS CHICKEN

Steps:

• Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.

NO FUSS CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Rinse chicken and pat dry. In a small bowl mix together the mayonnaise, mustard and cheese. Brush mixture onto chicken pieces to coat; refrigerate any leftover mixture for dipping.
• Place cereal crumbs in a shallow dish or bowl; roll chicken in crumbs to coat and place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes or until chicken is cooked through and juices run clear.

JERK MARINADE

Steps:

• In a food processor combine all the ingredients. Adjust for taste and heat level with more or less spice. Refrigerate and use when ready.

NO-FUSS JERK CHICKEN

Steps:

• 1. Slightly crush the allspice berries and peppercorns (so they more easily blend into the marinade).
• 2. Place crushed allspice, crushed peppercorns, thyme leaves, garlic, chilies, scallions, ginger, salt, nutmeg, cinnamon, soy sauce and lime juice in a food processor, and grind to a paste.
• 3. Put chicken in a baking dish, add the seasoning paste and coat chicken well, using a spoon. Cover and marinate in refrigerator at least 6 hours, preferably overnight.
• 4. Heat oven to 350°F, and bring chicken to room temperature. Turn chicken once more in marinade to coat well.
• 5. Place dish in the oven, uncovered. Bake for 1 hour or until well browned and juices run clear when probed with a paring knife. Put dish under the broiler for a minute or so, to char chicken skin slightly. Remove and serve with coconut rice, if desired.