Marthas Jerk Chicken Recipes

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JERK CHICKEN WINGS

Jerk is a Jamaican spice paste that usually includes scallions, habanero chile (also called Scotch bonnet), and allspice. Adjust the amount of chile to suit your taste.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 50m

Number Of Ingredients 10



Jerk Chicken Wings image

Steps:

  • In a food processor, pulse scallions, garlic, bay leaves, habanero, vinegar, thyme, allspice, 1 tablespoon salt, and 2 tablespoons pepper until coarsely ground. In a large shallow dish, toss chicken with jerk mixture and refrigerate at least 1 hour (or up to 1 day).
  • Preheat oven to 450 degrees. Arrange chicken on foil-lined rimmed baking sheets and cook until browned, 35 to 40 minutes, rotating sheets halfway through. Serve with lime wedges.

Nutrition Facts : Calories 528 g, Fat 34 g, Fiber 1 g, Protein 48 g

12 scallions, tops and bottoms trimmed, chopped
8 garlic cloves
4 dried bay leaves
1 habanero or 2 jalapeno chiles, chopped
1/4 cup red-wine vinegar
2 tablespoons fresh thyme, leaves
4 teaspoons ground allspice
Coarse salt and ground pepper
6 pounds chicken wings, cut in half at joint
Lime wedges, for serving

BACKYARD JERK CHICKEN

Invite the neighbors over for a backyard barbecue featuring jerk chicken that gets its spicy flavor from an easy marinade that includes allspice, garlic, and spicy peppers. It's also delicious with skirt steak or pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 11



Backyard Jerk Chicken image

Steps:

  • In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).
  • Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper; grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.

Nutrition Facts : Calories 419 g, Fat 14 g, Fiber 2 g, Protein 59 g, SaturatedFat 3 g

1 Scotch bonnet or habanero chile, stemmed
1 bunch scallions, cut into pieces
2 cloves garlic, smashed and peeled
1 1/2 teaspoons dried thyme
2 tablespoons packed dark-brown sugar
1 tablespoon ground allspice
2 tablespoons low-sodium soy sauce
2 tablespoons lime juice
2 tablespoons vegetable oil, plus more for grill
3 1/2 to 4 pounds chicken pieces
Salt and pepper

JERK CHICKEN

You can use whole chickens to prepare this recipe, but chicken thighs are quicker and easier. Serve this dish with festival, a sweet cornmeal bread from Jamaica.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 9



Jerk Chicken image

Steps:

  • Combine all of the ingredients except the water and chicken in a large bowl. Mix well and add the water to form a loose paste.
  • Reserve 1/2 cup of the sauce for a later use. Marinate the chicken in the remaining sauce for at least 1 hour or as long as 24 hours (the longer, the better). Turn the meat several times, mixing the sauce.
  • Prepare an outdoor barbecue using plenty of coals. Meanwhile, soak small sticks or hardwood chips in water (mesquite conflicts with jerk's own flavor). When the coals have become gray and well ashed over, add the soaked wood to the fire.
  • Place the chicken on the grill and cover, leaving the vent holes open. Barbecue slowly --1 1/2 to 2 hours, depending on the size of the pieces. Check the fire after 30 minutes, adding coal or wood as needed and being careful not to flame the fire. Baste every 30 minutes with the marinade. Turn the chicken several times as it cooks. The chicken is done when it is firm to the touch and slightly charred.
  • Remove the chicken from the fire and let it sit on a cutting board for 15 minutes. If you have a sharp cleaver, chop the meat into small pieces (bone and all); otherwise, leave each piece whole. Serve on a large platter doused with the reserved jerk sauce.

5 bunches whole scallions, finely chopped
3 large garlic cloves, minced
3 Scotch bonnet peppers (any color), seeded and minced
2 sprigs fresh thyme or 2 tablespoons dried
1/4 cup ground allspice
2 tablespoons freshly ground black pepper
1 1/2 tablespoons salt
1 cup water
5 pounds chicken thighs or 2 small whole chickens, cut into quarters (see note)

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



Jamaican Jerk Chicken image

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

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

JERK CHICKEN

We've come up with a home-cook-friendly recipe for intensely spicy, crisp-skinned jerk chicken that's steeped in authentic flavor. Scotch bonnets are traditional, but you can use habaneros, which are similar and easier to find.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 16



Jerk Chicken image

Steps:

  • Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste. Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper. Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
  • Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken. Transfer remaining marinade to a large bowl. Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
  • Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds). Brush grate lightly with oil. Place chicken on grill, skin sides down. Discard used marinade. Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes. Cut chicken breast halves into 2 or 3 pieces, if desired. Serve with lime wedges.

3 fresh Scotch bonnet, or habanero chiles, seeded and finely chopped
1 small yellow onion, coarsely chopped
8 scallions, coarsely chopped
4 cloves garlic, crushed with the flat side of a large knife
3 tablespoons (about 1 bunch) fresh thyme, finely chopped
1/4 cup packed dark-brown sugar
2 tablespoons ground allspice
1 tablespoon coarse salt
1 1/4 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 cup distilled white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice (2 to 3 limes), plus lime wedges for serving
1/4 cup vegetable oil, plus more for brushing grill
Freshly ground pepper
2 whole chickens (about 5 pounds each), cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry

MARTHA'S JERK CHICKEN

From the article -"Scotch bonnet and habanero chiles are native to the Caribbean and are extremely hot. Scotch bonnets are traditional, but you can use habaneros, which are similar and easier to find. Use fewer or more, according to your taste. Protect your hands by wearing gloves when cutting the peppers and when rubbing the chicken with marinade. Plan ahead so the chicken can marinate overnight; allowing it to come to room temperature before grilling makes for faster and more even cooking." Prep time does not included overnight marinading. Posted for ZWT 5.

Provided by alligirl

Categories     < 60 Mins

Time 35m

Yield 16 pieces, 8 serving(s)

Number Of Ingredients 16



Martha's Jerk Chicken image

Steps:

  • Make jerk marinade: Process chiles, onion, scallions, garlic, and thyme in a food processor until mixture forms a coarse paste.
  • Add brown sugar, allspice, salt, nutmeg, cinnamon, vinegar, soy sauce, lime juice, and oil; season with pepper.
  • Process until smooth. Marinade can be refrigerated in an airtight container up to 1 day before proceeding.
  • Transfer 1/3 of the marinade (about 1 cup) to a small bowl; set aside to use for brushing chicken.
  • Transfer remaining marinade to a large bowl.
  • Add chicken; toss to coat, rubbing marinade under the skin and all over chicken. Cover with plastic wrap, and refrigerate overnight. Allow the chicken to come to room temperature before grilling.
  • Heat a grill to low (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for 7 seconds).
  • Brush grate lightly with oil.
  • Place chicken on grill, skin sides down. Discard used marinade.
  • Grill chicken, brushing occasionally with reserved cup of fresh marinade, until the skin sides are well browned but not charred, about 25 minutes. Turn chicken, and continue to cook, basting it occasionally, until cooked through, 20 to 25 minutes.
  • Cut chicken breast halves into 2 or 3 pieces, if desired.
  • Serve with lime wedges.

3 fresh scotch bonnet peppers or 3 habanero peppers, seeded and finely chopped
1 small yellow onion, coarsely chopped
8 scallions, coarsely chopped
4 garlic cloves, crushed with the flat side of a large knife
3 tablespoons fresh thyme (about 1 bunch, finely chopped)
1/4 cup packed dark brown sugar
2 tablespoons ground allspice
1 tablespoon coarse salt
1 1/4 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup freshly squeezed lime juice (2 to 3 limes, plus lime wedges for serving)
1/4 cup vegetable oil, plus more for brushing grill
fresh ground pepper
2 whole chickens (about 5 pounds each, cut into 8 pieces each, or 16 drumsticks and thighs, rinsed well and patted dry)

JAMAICAN JERK CHICKEN

Lucinda Scala Quinn, a host of the PBS series "Everyday Food," shares her recipe for Jamaican jerk chicken. Its fiery flavor comes from generous use of allspice, thyme, garlic, Scotch bonnet peppers, and scallions.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 8



Jamaican Jerk Chicken image

Steps:

  • In the bowl of a food processor, combine scallions, garlic, Scotch bonnet peppers, thyme, allspice, pepper, and salt; with processor running, add 1 cup water through feed tube to make a sauce. Set aside 1/2 cup for serving.
  • Using the tip of a paring knife, make 8 small incisions all over chicken. Place in a shallow baking dish. Pour sauce over chicken, turning to coat. Cover, and refrigerate, turning occasionally, for at least 2 hours and up to 24 hours.
  • Preheat a grill pan over high heat. Place chicken on grill. Reduce heat to medium-low, and cook, basting chicken with the marinade, for 10 minutes. Rotate chicken, and cook until slightly charred, about 15 minutes more. Turn chicken over, repeating process until slightly charred and an instant-read thermometer reads 160 degrees, about 25 minutes more. Alternatively, preheat oven to 425 degrees, and bake for 50 minutes, turning once halfway through. Transfer chicken to a cutting board. Let rest for 10 minutes. Using a sharp cleaver, chop into small pieces, bone and all, if desired. Otherwise, leave pieces whole. Serve with reserved sauce.

5 bunches whole scallions, roughly chopped
3 large cloves garlic
3 Scotch bonnet peppers, seeded
2 sprigs fresh thyme, or 2 tablespoons dried
1/4 cup ground allspice
2 tablespoons freshly ground pepper
1 1/2 tablespoons coarse salt
One 2 1/2- to 3-pound chicken, backbone removed

JERK CHICKEN WITH PINEAPPLE-CILANTRO RICE

Jerk chicken is seasoned with a mixture of thyme, cumin, red-pepper flakes, and garlic. Cool pineapple-cilantro rice balances the chicken's heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 18



Jerk Chicken with Pineapple-Cilantro Rice image

Steps:

  • In a small bowl, combine 1 1/2 teaspoonssalt, 1 teaspoon pepper, thyme, cumin, redpepper, garlic powder, paprika, cloves,nutmeg, allspice, and light-brown sugar.Set spice mixture aside.
  • Place 2 chicken breasts between layers ofplastic wrap. Pound chicken to a 1/2-inchthickness. Transfer to a glass baking dish,and repeat with remaining breasts. With allthe spice mixture, rub breasts on both sides.Cover with plastic wrap; chill 30 minutes.
  • Bring a medium saucepan of water to aboil. Stir in the rice, and reduce to a simmer.Cook until rice is tender but still firm, 10 to 12 minutes. Drain; rinse with cool water. Transfer to a bowl, and stir in the pineapple,cilantro, bell pepper, and olive oil. Seasonwith remaining 1/2 teaspoon salt and 1/4 teaspoonblack pepper. Cover, and chill.
  • Heat a grill or heavy grill pan over medium-high heat. Cook the chicken untilit is browned on both sides and cookedthrough, 4 to 5 minutes on each side.Serve with the cooled pineapple rice andlime wedges.

Nutrition Facts : Calories 301 g, Cholesterol 73 g, Fat 4 g, Fiber 2 g, Protein 29 g, Sodium 444 g

2 teaspoons coarse salt
1 1/4 teaspoons freshly ground black pepper
2 teaspoons dried thyme
2 teaspoons ground cumin
1/2 teaspoon crushed red-pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/4 cup light-brown sugar, packed
3 whole boneless skinless chicken breasts, split
2 cups uncooked basmati rice
1 pineapple, peeled, cored, and cut into 1/2-inch cubes
1/2 cup fresh cilantro leaves, coarsely chopped
1 red bell pepper, seeded and cut into 1/4-inch dice
1 1/2 teaspoons extra-virgin olive oil
1 lime, cut into wedges, for garnish

MARINATED JERK CHICKEN

Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h40m

Number Of Ingredients 11



Marinated Jerk Chicken image

Steps:

  • Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing.
  • Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight.
  • Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade); place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.
  • Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.

Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 27 g

1 bunch scallions, chopped (1 1/2 cups)
2 garlic cloves, chopped
1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil, plus more for grates
1 tablespoon light-brown sugar
1 1/2 teaspoons ground allspice
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Coarse salt
8 pieces bone-in chicken (drumsticks and thighs), skinned and trimmed of excess fat

TRADITIONAL JERK CHICKEN

Allspice, thyme, and hot peppers give this classic jerk chicken a distinct island flavor. For best results, cook it on an outdoor grill or in a stovetop grill pan. Our jerk marinade can also be used on pork, beef, and fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 16



Traditional Jerk Chicken image

Steps:

  • In the bowl of a food processor or the jar of a blender, combine vinegar, 1/2 cup water, lime juice, vegetable oil, onion, scallion, garlic, Scotch bonnet pepper, and ginger. Puree ingredients until smooth and well combined. Add allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Puree until smooth and free of lumps.
  • Place chicken pieces in a medium-size bowl. Pour marinade over chicken, and turn chicken pieces to coat. Cover, and refrigerate at least 1 hour, or overnight if possible.
  • Preheat the oven to 350 degrees. Place the chicken pieces on a foil-lined baking sheet. Place in the heated oven and cook until the juices run clear when pierced with a two-pronged fork, 45 to 50 minutes.

1/2 cup white vinegar
1/4 cup fresh lime juice
1/4 cup vegetable oil
1 small yellow onion, coarsely chopped
4 scallions, trimmed and coarsely chopped
2 cloves garlic, coarsely chopped
2 Scotch bonnet peppers, seeded and chopped
1 one-inch piece ginger, peeled and finely chopped
2 tablespoons ground allspice
2 tablespoons ground thyme
2 tablespoons ground cinnamon
1 tablespoon sugar
2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
1 four-pound chicken, cut into 8 pieces

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