GRILLED JAMAICAN JERK CHICKEN RECIPES

Name: Grilled Jamaican "Jerk" Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 serving(s)
Ingredients: 10 skinless chicken breasts; 1/2 cup vegetable oil; 2 teaspoons chili powder; 2 teaspoons garlic powder; 2 teaspoons onion salt; 2 teaspoons basil; 2 teaspoons thyme; 2 teaspoons vegetable seasoning; 2 teaspoons crushed red pepper flakes; 2 teaspoons cumin; 2 teaspoons coriander; 2 teaspoons ginger; 2 teaspoons black pepper; 1 teaspoon cinnamon; 1 teaspoon ground cloves; 1 teaspoon allspice; 1 teaspoon cayenne; 1 teaspoon salt; 1/4 cup sugar; 1 onion, diced; 1 green pepper, diced

GRILLED JAMAICAN "JERK" CHICKEN RECIPE - FOOD.COM

Grilled Jamaican

Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 10 serving(s)

Number Of Ingredients 21

Ingredients

10 skinless chicken breasts
1/2 cup vegetable oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
2 teaspoons crushed red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cayenne
1 teaspoon salt
1/4 cup sugar
1 onion, diced
1 green pepper, diced

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.

Nutrition Facts : Calories 403.8, FatContent 17.4, SaturatedFatContent 2.8, CholesterolContent 151, SodiumContent 518.6, CarbohydrateContent 9.1, FiberContent 1.3, SugarContent 6, ProteinContent 50.8

GRILLED JAMAICAN JERK CHICKEN RECIPE BY HANNAH HOSKINS

Grilled Jamaican Jerk Chicken Recipe by Hannah Hoskins image

Add more or less chile peppers to the marinade, depending on how spicy you want your chicken to be.This recipe is courtesy of The Joy Kitchen.

Yield 8

Number Of Ingredients 13

Ingredients

1/3 cup lime juice
3 habanero or scotch bonnet peppers
2 tablespoon white vinegar
2 tablespoon orange juice
3 scallions, coarsely chopped
2 tablespoon dried basil
2 tablespoon dried thyme
2 tablespoon yellow mustard seeds
2 teaspoon ground allspice
1 teaspoon ground cloves
1 teaspoon salt
1 teaspoon black pepper
8 whole chicken legs

Steps:

In a food processor, blend together the lime juice, peppers, vinegar, orange juice, scallions, basil, thyme, mustard seeds, allspice, cloves, salt, and pepper, until smooth.
Pour the jerk mixture into a large bowl. Add the chicken legs and toss well to coat the chicken. Refrigerate for at least one hour.
Lightly oil the grill rack, and heat the grill to medium-high. Arrange the chicken skin side down on the cooler part of the grill. Cover the grill and cook the chicken for 20 minutes. Turn the chicken and cook for a further 15 minutes.

Nutrition Facts : ServingSize 1 serving, Calories 758 calories, SugarContent 0.9 g, FatContent 56 g, CarbohydrateContent 4 g, CholesterolContent 320 mg, FiberContent 1 g, ProteinContent 57 g, SaturatedFatContent 15 g, SodiumContent 583 mg, TransFatContent 0.2 g

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