THE ULTIMATE JERK CHICKEN RECIPE | TYLER FLORENCE | FOOD ...
Provided by Tyler Florence
Categories main-dish
Total Time 9 hours 20 minutes
Prep Time 10 minutes
Cook Time 1 hours 10 minutes
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.
JERK CHICKEN RECIPE - BBC FOOD
Bring your barbecue to life with a great jerk chicken recipe from James Martin. It's hot and sour with plenty of Scotch bonnet chillies. Serve with rice and peas.
Provided by James Martin
Prep Time 12 hours
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 12
Steps:
- Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth.
- Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight.
- On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath.
- Brush the pineapple lightly with oil and char grill until golden brown on all sides. Squeeze over the juice of one lime.
- Serve the jerk chicken with the rice and peas, pineapple and wedges of lime on the side.
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Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 435 calories per serving
- Halve and deseed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with ½ a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
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