The Real Jamaican Jerk Chicken Nearly Too Hot To Handle Recipes

BRILLIANT JAMAICAN JERK MARINADE

Steps:

• In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
• In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
• Mix thoroughly.
• Whisk in orange juice, vinegar, lime juice, and soy sauce.
• Slowly drizzle in oil, whisking constantly.
• Add the reserved scallion mixture; stir to combine.
• Let rest at least one hour.
• Wash chicken, pork, or fish well, pat dry and place in a bowl.
• Add sauce; rub in well.
• Cover and refrigerate overnight.
• Before cooking, scrape paste off of the meat.
• Grill over charcoal.
• You may add water-soaked allspice berries to the coals for smoke and additional flavor.
• Serve with Jamaican "rice and peas".

GRILLED JAMAICAN JERK CHICKEN WITH SPEECY SPICY SAUCE

Steps:

• Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
• Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth.
• Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce.
• Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
• Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.

GRILLED JAMAICAN "JERK" CHICKEN

Steps:

• Pound chicken to tenderize.
• Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
• Grill until just done.
• Do not overcook.
• Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.

JAMAICAN JERK CHICKEN FOR TWO

Steps:

• Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
• Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
• Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
• Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
• Prepare grill by setting coals off to one side.
• Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
• When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
• As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.

JAMAICAN JERK CHICKEN

Steps:

• Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
• Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
• Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

JAMAICAN JERK CHICKEN DRUMSTICKS

Steps:

• Mix together all ingredients in a crock pot.
• Put in the chicken and cover with the marinade.
• Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crock pot to ensure that they are being evenly marinaded and cooked.

BARBECUED JERK CHICKEN

Steps:

• Place all the ingredients, except the chicken, in a food processor and process until smooth.
• Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
• Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
• Cover and refrigerate for 4 to 6 hours or overnight.
• Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.

JAMAICAN JERK CHICKEN

Steps:

• In a large casserole with a lid, combine all ingredients except chicken.
• Add chicken, stirring to coat well.
• Cover and refrigerate for 1 hour up to 24 hours.
• First drain, then Bake@ 350 for one hour OR drain and barbecue.
• Serve with steamed white rice.

JAMAICAN JERKED CHICKEN

Steps:

• Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
• Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
• Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!

Steps:

• Cut the chicken breasts into chunks.
• 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 the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.