Rbs Nuwave Caribbean Jerk Chicken Recipes

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CARIBBEAN JERK CHICKEN



Caribbean Jerk Chicken image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

RBS NUWAVE CARIBBEAN JERK CHICKEN



RBs NuWave Caribbean Jerk Chicken image

Something to do with Chicken pieces that's different, easy and delicious. I serve this with black beans and white rice.

Provided by KitchenHacker

Categories     < 60 Mins

Time 58m

Yield 2 serving(s)

Number Of Ingredients 6

4 pieces , boneless skinless chicken.. (I use thighs)
3 tablespoons caribbean jerk seasoning (I use McCormick)
3 tablespoons vegetable oil
3 tablespoons dark soy sauce (I use LaChoy)
1 tablespoon cider vinegar
2 tablespoons light brown sugar

Steps:

  • Remove excess fat from chicken pieces.
  • Make small slits in the meat to allow the marinade to get in.
  • Place marinade ingredients in a bowl and mix until brown sugar is completely dissolved.
  • Put chicken and marinade in a gallon zip-lock bag and allow to marinate at least 8 hours.
  • Line bottom oven pan and rack with aluminum foil making drain slits in rack foil.
  • Place chicken on 3 inch rack and baste with boiled marinate and set cook time for 14 minutes.
  • Flip chicken over and baste with remaining marinate and cook for 14 minutes more.
  • Remove from oven and serve immediately.

Nutrition Facts : Calories 250.5, Fat 20.4, SaturatedFat 2.6, Sodium 1512.5, Carbohydrate 15.1, Fiber 0.2, Sugar 13.9, Protein 2.9

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