JERK CHICKEN
Provided by Kwame Onwuachi
Categories main-dish
Time P2DT3h
Yield 8 servings
Number Of Ingredients 30
Steps:
- For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes.
- Pour the brine over the ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
- For the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside.
- Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
- For the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove the sauce from the heat and transfer to a blender. Blend until smooth and set aside.
- To cook the chicken: Preheat the oven to 325 degrees F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Continue with the remaining chicken. Transfer the baking sheet the oven and cook until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minutes and broil until the skin crisps.
- Remove the chicken from the oven, brush it with some of the Jerk BBQ Sauce and let it rest 10 to 15 minutes. Serve with the remaining Jerk BBQ Sauce on the side.
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- 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 most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
JERK FRIED CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 2 servings
Number Of Ingredients 25
Steps:
- Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours.
- Preheat the oven to 400 degrees F.
- Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process.
- Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed.
JERK CHICKEN
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h35m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Combine the sugar, soy sauce, thyme, nutmeg, allspice, cinnamon, scallions, garlic, habanero and a pinch of salt together in a food processor and blend for a couple of minutes, scraping up any pieces that cling to the walls to make sure everything is blended evenly.
- Drizzle veggie oil on the chicken and work the spice rub into the chicken, making sure to put the mixture under the skin as well. Cover and let the chicken marinate in the refrigerator for at least 3 hours or up to overnight.
- Oil and preheat a grill pan over medium heat. Grill the chicken skin-side down, flipping halfway through, 5 to 8 minutes per side. Serve with the Mango Chutney and cilantro.
- Mix together the raisins, sugar, ginger, garlic, mangos, jalapenos and salt to taste in a medium bowl. Cover and refrigerate for at least 30 minutes or up to overnight.
- Combine the mango mixture with the vinegar and turmeric in a small saucepan and bring to a simmer. Cook, stirring occasionally to prevent the chutney from sticking to the pan, until thickened and thoroughly combined, about 20 minutes.
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
THE ULTIMATE JERK CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 9h20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
- Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
- Preheat grill to high.
- Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
- Preheat oven to 300 degrees F.
- Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
SOUTHERN FRIED JERK CHICKEN
Make and share this Southern Fried Jerk Chicken recipe from Food.com.
Provided by Harley Quinn
Categories Chicken Thigh & Leg
Time 2h8m
Yield 8 drumsticks, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the Red Stripe Beer (or your beer of choice) and cup buttermilk in a large glass bowl.
- Add chicken to the bowl and marinate in the refrigerator for 2 hours.
- Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine.
- Drain the chicken and discard the marinade.
- Toss the chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this.
- Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes.
- Pour oil in 2-3 inch deep skillet. Heat oil to approx 355°F (check with frying thermometer).
- Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown.
- Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained.
- Place in an oven set at 200°F to keep warm. Once all the chicken is cooked, it is best to serve immediately.
- (Preparation time includes marinating).
Nutrition Facts : Calories 583.4, Fat 14.9, SaturatedFat 4.1, Cholesterol 120.7, Sodium 3690.8, Carbohydrate 70, Fiber 4.7, Sugar 3.4, Protein 36.8
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- Add remaining ingredients to a food processor and plus several times to chop (it should be somewhat coarse). Pour mixture over chicken in bag, seal bag while pressing out excess air then rub marinade over chicken. Let rest in refrigerator 3 - 24 hours.
- Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.
- Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.
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