JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 27
Steps:
- For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
- For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
- Serve the chutney with the jerk chicken.
TANDOORI-STYLE CHICKEN WITH CUCUMBER MELON RELISH
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk yogurt, 1 tablespoon lemon juice, garam masala, salt and pepper flakes until blended. Pour 1 cup marinade into a large bowl. Add chicken; turn to coat. Cover; refrigerate up to 6 hours. Cover and refrigerate remaining marinade., For relish, in a small bowl, mix cantaloupe, cucumber, green onions, cilantro, mint and remaining lemon juice., Drain chicken, discarding marinade in bowl. Grill chicken, covered, on a lightly oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Serve with relish and reserved marinade. If desired, sprinkle with almonds.
Nutrition Facts : Calories 247 calories, Fat 5g fat (2g saturated fat), Cholesterol 98mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA
Steps:
- Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
- For the mango cilantro relish:
- Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH
Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics and mellows and rounds their flavors. Here they're then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
- While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
- In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
- Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
- Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.
Nutrition Facts : @context http, Calories 761, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 54 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1340 milligrams, Sugar 6 grams, TransFat 0 grams
JERK SEASONING
Make your own seasoning mix for our Jerk Chicken with Cucumber Relish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield 2 tablespoons
Number Of Ingredients 6
Steps:
- Mix ingredients to yield 2 tablespoons.
JERK CHICKEN
Steps:
- Make the marinade:
- In a food processor or blender purée the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme, and the cinnamon.
- Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
- On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary, and covere if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.
JERK CHICKEN
Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island's lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke. "It's not a sauce, it's a procedure," Jerome Williams, a Jamaican-born Brooklyn resident, told The Times in 2008 on a Sunday in Prospect Park, where families arrive as early as 6 a.m. for lakeside grilling spots, a few of which are actually authorized by the parks department. "It has to be hot, but it cannot only be hot, or you get no joy from it." This recipe delivers that joy.
Provided by Julia Moskin
Categories dinner, lunch, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
- Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
- Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.
Nutrition Facts : @context http, Calories 790, UnsaturatedFat 40 grams, Carbohydrate 11 grams, Fat 58 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 13 grams, Sodium 429 milligrams, Sugar 4 grams, TransFat 0 grams
JERK CHICKEN WITH CUCUMBER RELISH
Jerk chicken is a traditional Jamaican dish that gets its name and a little bit of heat from Jerk Seasoning, a blend of herbs and spices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 2h30m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together jerk seasoning, 2 tablespoons cider vinegar, and olive oil. Add boneless, skinless chicken breasts, and turn to coat. Cover, and let marinate in the refrigerator 2 hours.
- Preheat oven to 375 degrees. Remove chicken from marinade, and place on a rimmed baking sheet. Spoon marinade over chicken, and bake until chickenis just cooked through, about 25 minutes.
- Meanwhile, in a medium bowl, toss onion and cucumber with 3 tablespoons cider vinegar and sugar. To serve, slice chicken breasts as desired; spoon cucumber relish over the top.
Nutrition Facts : Calories 264 g, Fat 7 g, Protein 40 g
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- Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. Bake about 40 minutes or until nicely browned. Serve immediately.
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