SPICY JERK CHICKEN RECIPES RECIPES

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SMOKY AND SPICY JERK-MARINATED CHICKEN RECIPE | ALLRECIPES



Smoky and Spicy Jerk-Marinated Chicken Recipe | Allrecipes image

This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.

Provided by Kory Schulein

Categories     Meat and Poultry    Chicken    Breast

Total Time 4 hours 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 6 servings

Number Of Ingredients 19

2 tablespoons brown sugar
1 tablespoon sea salt
1 tablespoon sesame seeds
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
1 teaspoon habanero (Scotch bonnet) chili powder
½ teaspoon ground thyme
½ teaspoon ground coriander
½ teaspoon ground allspice
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons freshly squeezed lime juice
1 tablespoon molasses
1 teaspoon liquid smoke flavoring
4 large boneless, skinless whole chicken breasts

Steps:

  • Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
  • Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
  • Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.

Nutrition Facts : Calories 223.9 calories, CarbohydrateContent 10.4 g, CholesterolContent 86.1 mg, FatContent 5.4 g, FiberContent 0.8 g, ProteinContent 32.2 g, SaturatedFatContent 1.3 g, SodiumContent 1314.9 mg, SugarContent 7.1 g

SPICY JERK CHICKEN RECIPE - SUZANNE COUCH | FOOD & WINE



Spicy Jerk Chicken Recipe - Suzanne Couch | Food & Wine image

These delicious Jamaican chicken skewers get their heat from Scotch bonnet chiles; ginger, allspice and thyme add to the deep Caribbean flavor. Slideshow:  More Chicken Recipes 

Provided by Suzanne Couch

Categories     Chicken

Total Time 1 hours 10 minutes

Yield 6

Number Of Ingredients 12

10 scallions, coarsely chopped
1 medium onion
1/3 cup thyme leaves
10 garlic cloves, peeled
2 to 3 Scotch bonnet or habanero chiles, stemmed
One 4-inch piece of fresh ginger, peeled and thinly sliced
3 tablespoons ground allspice
3 tablespoons kosher salt
3 tablespoons vegetable oil
12 skinless, boneless chicken thighs (about 2 1/2 pounds), cut into thirds
12 wooden skewers, soaked in water for 1 hour
Fresh Pineapple Salsa, for serving

Steps:

  • In a food processor, combine the scallions, onion, thyme, garlic, chiles, ginger, allspice, salt and oil and puree. Pour the puree into a bowl, add the chicken and turn to coat. Cover and refrigerate for at least 12 hours or overnight, turning the chicken once or twice. Remove the chicken from the refrigerator 30 minutes before cooking.
  • Light a grill or preheat a grill pan. Thread 3 pieces of chicken onto each skewer, wiping off as much of the marinade as possible as you go. Grill the chicken skewers over moderately high heat, turning once, until lightly charred outside and cooked through, about 8 minutes. Serve hot off the grill, with pineapple salsa.

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