Best 2 Barbecued Jerk Chicken Recipes

**Tantalize your taste buds with the tantalizing flavors of Jamaican jerk chicken, a symphony of sweet, savory, and spicy notes that will transport you to the vibrant streets of Kingston. This iconic dish, born from the culinary traditions of the Caribbean, is a harmonious blend of aromatic herbs, fiery peppers, and succulent chicken, grilled to perfection and infused with the smoky essence of charcoal. Prepare to embark on a culinary journey as we unveil the secrets behind this Jamaican masterpiece, exploring two distinct yet equally enticing recipes that capture the essence of jerk chicken in its full glory.**

**The first recipe, a Classic Jamaican Jerk Chicken, takes you on a traditional adventure, where the chicken is lovingly marinated in a fragrant concoction of Scotch bonnet peppers, thyme, scallions, and allspice, creating a tapestry of flavors that dances on the palate. The second recipe, Honey Garlic Jerk Chicken, offers a delightful twist, where the heat of the peppers is balanced by the sweetness of honey and garlic, resulting in a delectable union of flavors that will leave you craving for more.**

Let's cook with our recipes!

MANGO BARBECUED JERK CHICKEN THIGHS

Mango Barbecued Jerk Chicken Thighs image

"I like my food bursting with flavor, so I love to experiment with all different ethnic recipes. Sweet, tangy barbecue sauce goes well with the heat of the jerk-seasoned marinade in this recipe. Ease of prep plus an appealing presentation make it great for entertaining. And friends always come back for seconds!" -Karen Cambiotti, Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons orange juice
1-1/2 teaspoons lime juice
1-1/2 teaspoons olive oil
1 tablespoon Caribbean jerk seasoning
1 garlic clove, minced
4 boneless skinless chicken thighs (about 1 pound)
BARBECUE SAUCE:
3 tablespoons mango chutney
1-1/2 teaspoons lime juice
1-1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon minced fresh gingerroot
1 tablespoon minced fresh cilantro
1-1/2 teaspoons sesame seeds, toasted
1 teaspoon grated orange zest

Steps:

In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , For barbecue sauce, in a small bowl, combine the chutney, lime juice, honey, mustard, five-spice powder and ginger; set aside. In another small bowl, combine the cilantro, sesame seeds and orange zest; set aside., Drain and discard marinade. Broil chicken 4-6 in. from the heat for 7 minutes. Turn and broil for 6 minutes. Baste with half of the barbecue sauce. Broil 3-5 minutes longer or until chicken juices run clear. Place on a serving dish. Sprinkle cilantro mixture over chicken. Serve with remaining sauce.

Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 297mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

BARBECUED JERK CHICKEN

Barbecued Jerk Chicken image

I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour's yard, unless you are prepared to cook a second batch.

Provided by Millereg

Categories Chicken Breast

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless chicken breasts
6 fluid ounces soy sauce
4 fluid ounces white wine vinegar
2 garlic cloves, roughly chopped
1 onion, chopped
2 fluid ounces vegetable oil
2 tablespoons brown sugar
1 tablespoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 jalapeno pepper, roughly chopped

Steps:

Place all the ingredients, except the chicken, in a food processor and process until smooth.
Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
Cover and refrigerate for 4 to 6 hours or overnight.
Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.

Tips:

Choose the right chicken: Use a whole chicken or chicken breasts for this recipe. If using a whole chicken, cut it into 8 pieces.
Make sure the chicken is well-marinated: The longer the chicken marinates, the more flavorful it will be. Marinate the chicken for at least 30 minutes, or up to overnight.
Use a good quality jerk seasoning: There are many different jerk seasonings available, so choose one that you like the taste of. You can also make your own jerk seasoning using a variety of spices, including allspice, thyme, nutmeg, and scotch bonnet peppers.
Cook the chicken over low heat: Jerk chicken should be cooked over low heat so that it has time to absorb all of the flavors of the marinade. Cook the chicken for about 1 hour, or until it is cooked through.
Serve the chicken with your favorite sides: Jerk chicken can be served with a variety of sides, such as rice and peas, coleslaw, or fried plantains.

Conclusion:

Barbecued jerk chicken is a delicious and flavorful dish that is perfect for any occasion. With its bold flavors and tender chicken, this dish is sure to be a hit. So next time you're looking for a new way to cook chicken, give this recipe a try. You won't be disappointed!

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