EASY CHICKEN FAJITA MARINADE RECIPE | ALLRECIPES
This is a simple fajita marinade that has been bounced around in my family for at least 15 years. It's simple, tasty, easily altered for a twist on the taste, and can be easily prepared in under 15 minutes. Serve with other fajita elements and enjoy! Some ideas: sauteed green bell pepper with white or yellow onions, jalapeno slaw, homemade salsa (tomato or mango), etc.
Provided by jmcdaneld
Categories Marinades
Total Time 4 hours 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 10 servings
Number Of Ingredients 8
Steps:
- Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken strips from marinade; discard used marinade.
- Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
Nutrition Facts : Calories 259.8 calories, CarbohydrateContent 5.9 g, CholesterolContent 70.3 mg, FatContent 14.1 g, FiberContent 0.8 g, ProteinContent 27 g, SaturatedFatContent 2.3 g, SodiumContent 74.3 mg, SugarContent 4 g
JERK CHICKEN WITH AMAZING JERK MARINADE - JAMAICAN JERK ...
The best Jerk Chicken recipe with a well seasoned and flavorful Jerk Chicken Marinade. This Jerk Chicken marinade loads chicken with ton of flavor in just 30 minutes.
Three reasons: 1) Marinade has consistency of paste that sticks to chicken making a flavorful seasoned skin. 2) Marinade ingredients tenderize chicken with lot of flavor from inside. 3) I pound chicken (jerk) slightly with meat-ponder to allow marination sink-in deep. Result? In 30 minutes, chicken is bursting with aroma of herbs, garlic, ginger and spices. Ready to join grill and become the ultimate "Jerk Chicken"!
Jerk Chicken tends to be bit spicy. But don't worry if you are not a heat-seaker. I'm sharing details to control the heat in marinade with easy-to-find local grocery ingredients. Don't miss to read. It is you passport to Caribbean flavors from your own backyard.
So, let's grill some Jerk Chicken today!
Jerk Chicken
Jerk literally means "poke". I like to use this technique to let marinade sink deep into the chicken. Specially if you using bone-in chicken, I highly recommend slightly poking the chicken with knife at few places or use a meat-pounder to beat it slightly. This creates pockets in chicken which soak the flavor from jerk marinade deep into thickest parts of the chicken. The resulting, just short marinated grilled Jerk Chicken is so well seasoned and delicious.. you will love the flavors.
Jerk Chicken Marinade:
Jerk chicken is all about the marinade. A good jerk marinade will make this Jamaican chicken recipe sing with flavors.
Authentic Jamaican Jerk Chicken marinade has signature flavor of two ingredients: All-Spice (it is one spice, not many spices together), and Scotch Bonnet peppers. SO, no matter what else you use, a best jerk chicken recipe starts with two ingredients: all-spice and bonnet peppers. Other Jerk chicken marinade ingredients are : thyme, ginger, garlic, scallion, lime juice, sugar, salt and black pepper.
All-Spice is all you need: When making wet marinade for Jerk Chicken, I don't use other warm spices such as - cinnamon, nutmeg, cloves. All-Spice does all the work. True to it's name, it is very flavorful and has aroma of all these spices. That said, if I'm making a dry jerk spiced-rub chicken, I add more for additional depth of flavor. But that is whole new post. I hope to share in future.
Scotch Bonnet is NOT Habanero:
When I was working on this recipe, I was surprised to notice how every online recipe is replacing Scotch Bonnet peppers with Hebaneros. Where second is far more hot than first. A marinade with 4 habneros will be super hot. So, I use these peppers based on their heat level. Idea is to add pepper flavor yet keep the heat to medium. We eat pretty spicy food. If you don't. Don't worry! Use following chat to adjust the heat of marinade based on your preference and availability.
Traditional Jerk Chicken Marinade gets heat and flavor of chilies from Scotch Bonnet Pepper. However, I seldom find Scotch Bonnet peppers in my grocery store. So, either I order online or use following substitute for bonnet pepper based on desired heat preference. Use peppers in Jerk Marinade as per the desired heat.Mild Hot: Use one jalapeno. Remove seeds and inner membrane.
Medium: Use only one serrano. Remove seeds and inner membrane.
Medium-high Hot: Use one serrano and 1 Habanero.
Hot: Well, you don't want to go there.
What to serve with Jerk Chicken?
Traditionally Jerk Chicken is served with side of rice and peas. I also serve few other sides which balances the flavor of spices in Jerk Chicken. Like today I served it with rice and peas, and mango strawberry salsa.
I hope you will enjoy this recipe as much as we do.
Happy Cooking!
-Savita
Provided by Savita
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6-8 Servings
Number Of Ingredients 17
Steps:
- Make Jerk Chicken Marinade - In a food processor jar, combine all ingredients listed in Jerk Chicken list except chicken. Pulse to make a fine pureed marinade paste. Transfer paste to a wide bowl.
- Marinate Chicken - Place chicken on a work board. Using meat tenderizer, pound slightly from both sides. Add chicken to bowl with marinade. Using tongues, coat chicken in marinade. Cover and refrigerate for 30 minutes (up-to 8 hours).
- Grill - Pre-heat a barbecue grill to medium. Spray grill with cooking oil spray. Transfer chicken to a wide plate. Season lightly with remaining 1 tsp of all-spice. Place chicken on grill. Cook on low-medium heat until chicken is fully cooked.
- Serve Jerk Chicken with lime wedges, salsa, and rice. Enjoy.
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- 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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