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Jamaican Jerk Chicken Recipes


jamaican jerk chicken recipes

Jamaican Jerk Chicken

1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4-cup White Vinegar
1/2 cup Orange juice
1-Limejuice
1 Scotch bonnet pepper (Habanero)
3 Green onions -- finely chopped
1 cup Onion -- finely chopped
4 to 6 chicken breasts

"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender."

Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.


jamaican jerk chicken recipes

Jamaican Jerk Chicken Salad

1/2 cup honey-mustard dressing
1-teaspoon lime zest
4 chicken breast halves without skin, boneless
3 teaspoons Jamaican jerk seasoning
2 large fresh mangoes
10 to 12 cups mixed greens

Stir together honey-mustard dressing and lime peel. Cover and chill dressing while preparing chicken. Rinse chicken and pat dry; sprinkle with the jerk seasoning In a large skillet cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink. Thinly slice each chicken breast. Arrange warm chicken and mango atop greens on four plates; drizzle with the honey-mustard dressing. Serves 4.


jamaican jerk chicken recipes

Gingered Jamaican Jerk Chicken

4 boneless, skinless chicken breast halves
3 tablespoons olive oil
1/3-cup small-diced fresh ginger
1-tablespoon chili powder
1 1/2 teaspoons curry powder
6 large slices red onion
1 1/2 teaspoons thyme leaves
2 tablespoons butter
1-teaspoon paprika
3 tablespoons lemon juice
1 teaspoon coarsely ground black pepper
3 Granny Smith apples, peeled, cored and thinly sliced
1/2-teaspoon cumin
1/2 teaspoon granulated garlic
1/2-teaspoon salt
1/4-teaspoon allspice
1/4-teaspoon cayenne pepper
1/3-cup light brown sugar
Parsley sprigs

In small bowl, make jerk seasoning by mixing together chili powder, curry powder, thyme leaves, paprika, pepper, cumin, garlic, salt, allspice and cayenne pepper. Sprinkle on chicken, coating both sides. In large fry pan, place oil and heat to medium high temperature. Add chicken and ginger; cook about 10 minutes or until fork can be inserted in chicken with ease. Remove chicken from fry pan and keep warm. In same fry pan, place red onion slices and cook, turning once, about 3 minutes or until tender. Remove onions from fry pan and set aside. In fry pan, place butter and melt; add lemon juice and apples. Sauté until apples begin to soften. Add brown sugar and cook until liquid is reduced and thickens. Arrange onion slices on serving plate, top with chicken and apple mixture. Garnish with parsley Makes 4 servings.


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