Best 5 Grilled Jerk Chicken Ala Bobby Flay Recipes

**Grilled Jerk Chicken Ala Bobby Flay: A Flavorful Caribbean Treat**

Indulge in the tantalizing flavors of the Caribbean with Grilled Jerk Chicken Ala Bobby Flay, a zesty and aromatic dish that will transport your taste buds to the vibrant islands. This grilled chicken recipe is a delightful blend of Jamaican jerk seasoning and Bobby Flay's culinary expertise. Succulent chicken is marinated in a fragrant mixture of allspice, thyme, scotch bonnet peppers, and a touch of sweetness from brown sugar, creating a savory and slightly spicy marinade. The chicken is then grilled to perfection, resulting in a juicy and smoky dish. Accompanying the main course are three delectable recipes: Coconut Rice and Peas, a flavorful rice dish cooked with coconut milk and aromatic spices; Grilled Pineapple, a sweet and tangy side that complements the jerk chicken perfectly; and a refreshing Cucumber Salad with Red Onion and Cilantro, adding a crisp and refreshing element to the meal. Get ready to embark on a culinary journey to the Caribbean with this Grilled Jerk Chicken Ala Bobby Flay and its accompanying recipes.

Here are our top 5 tried and tested recipes!

GRILLED JERK RUBBED CHICKEN WITH HABANERO-MINT GLAZE

Grilled Jerk Rubbed Chicken with Habanero-Mint Glaze image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons ground coriander
3 tablespoons ground ginger
3 tablespoons light brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons kosher salt
2 tablespoons habanero powder
1 tablespoon dry thyme
2 teaspoons coarse black pepper
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground cloves
1 1/2 cups red wine vinegar
1 1/2 cups white wine vinegar
3 cups sugar
1 habanero chile, chopped
1/2 cup coarsely chopped fresh mint leaves
Salt
Chicken
2 pounds chicken thighs, legs and breasts, skin on and bone in
Canola oil

Steps:

Combine all ingredients in a medium bowl.
Place vinegar and sugar in a medium nonreactive saucepan and cook over medium-high heat until the sugar is completely melted and the mixture is reduced by 1/2 and is thick. Carefully transfer the mixture to a blender and add the habanero and mint and blend until smooth. Season with salt. Let the glaze cool to room temperature.
Preheat grill to medium or heat grill pan over medium heat. Rub 1 side of each chicken with 2 tablespoons of the jerk rub and drizzle with canola oil. Grill, rub-side down for 3 to 4 minutes or until a crust has formed, brush with some of the Haberno-Mint Glaze and turn the chicken over and continue grilling for 7 to 8 minutes or until just cooked through. Brush with more of the glaze and serve immediately.

GRILLED JERK CHICKEN WITH MANGO CILANTRO SALSA

Grilled Jerk Chicken with Mango Cilantro Salsa image

Provided by Bobby Flay

Categories main-dish

Time P1DT1h10m

Yield 8 servings

Number Of Ingredients 28

Ingredients

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper

Steps:

Puree all the ingredients, except the chicken, in a food processor until almost smooth. Pierce the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.
Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

GRILLED JERK CHICKEN ALA BOBBY FLAY

Grilled Jerk Chicken Ala Bobby Flay image

I saw Bobby Flay make this recipe on a Food Network show with the Kitchen Diva, and I was thrilled to find it posted online. I cannot wait to give this one a try! Posting it here for easy reference

Provided by Sylvie Fortin

Categories Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 scotch bonnet peppers, stem and seeds removed
2 tablespoons fresh ginger, grated
4 garlic cloves, coarsely chopped
2 tablespoons thyme leaves, finely chopped
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg, ground
1 pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh lime juice
16 chicken pieces

Steps:

Puree all the ingredients, except the chicken, in a food processor until almost smooth.
Pierce the chicken with a fork to make tiny holes.
Place the chicken in a large shallow baking dish and rub the marinade into the chicken.
Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.
Preheat grill.
Grill chicken on each side for 5 to 6 minutes or until cooked through.

Nutrition Facts : Calories 269.1, Fat 27.4, SaturatedFat 3.6, Sodium 149.9, Carbohydrate 6.4, Fiber 0.9, Sugar 3.3, Protein 0.7

CHUNKY GUACAMOLE - BOBBY FLAY

Chunky Guacamole - Bobby Flay image

Make and share this Chunky Guacamole - Bobby Flay recipe from Food.com.

Provided by ctbolton

Categories Vegetable

Time 30m

Yield 32 oz, 4 serving(s)

Number Of Ingredients 7

Ingredients

4 ripe Hass avocadoes, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
salt and pepper
2 tablespoons canola oil
chopped fresh cilantro leaves, to taste

Steps:

Combine all ingredients in a bowl and mash with a fork to achieve a chunky consistency.
Season, to taste, with salt, pepper, and cilantro.

Nutrition Facts : Calories 367.7, Fat 33.8, SaturatedFat 4.2, Sodium 15, Carbohydrate 20.1, Fiber 13, Sugar 1.8, Protein 3.8

GRILLED JERK CHICKEN

Grilled Jerk Chicken image

Spicy Caribbean-style jerk chicken cooked slowly on a warm grill reminds me of my trips to the islands as a sailor. Good main. A little time consuming putting the marinade together but well worth it. Don't worry if you don't have all the ingredients, use what you have. You can double the dry ingredients and save for your next dinner party.

Provided by Blakester

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 19

Ingredients

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon white sugar
1 tablespoon ground allspice
1 tablespoon dried thyme
1 ½ teaspoons cayenne pepper
1 ½ teaspoons ground black pepper
1 ½ teaspoons ground sage
¾ teaspoon ground nutmeg
¾ teaspoon ground cinnamon
¾ cup white vinegar
½ cup fresh orange juice
¼ cup soy sauce
¼ cup olive oil
1 lime, juiced
1 cup finely chopped white onion
3 each green onions, diced
1 Scotch bonnet chile pepper, chopped
4 each skinless, boneless chicken breasts, trimmed

Steps:

Combine salt, garlic powder, sugar, allspice, thyme, cayenne, black pepper, sage, nutmeg, and cinnamon in a large bowl. While beating with a wire whisk, slowly add vinegar, orange juice, soy sauce, olive oil, and lime juice. Add onion, green onions, and chile pepper and mix well. Add chicken breasts, cover, and marinate for at least 1 hour, up to overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate. Remove the chicken from the marinade; reserve.
Cook chicken on the preheated grill, basting with the reserved marinade frequently, until no longer pink in the center and juices run clear, 6 to 8 minutes per side, depending on the thickness of the chicken. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 335 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 17 g, Fiber 3.7 g, Protein 26.7 g, SaturatedFat 2.9 g, Sodium 4454.4 mg, Sugar 9.5 g

Tips:

Use a flavorful jerk marinade to infuse your chicken with a delicious blend of herbs and spices.
Allow the chicken to marinate for at least 30 minutes, or up to overnight, to allow the flavors to fully penetrate.
Preheat your grill to a high temperature before cooking the chicken to create a nice sear and prevent it from sticking.
Cook the chicken over indirect heat for most of the cooking time to prevent it from drying out.
Baste the chicken with the remaining marinade during the last few minutes of cooking to add extra flavor and moisture.
Serve the grilled jerk chicken with your favorite sides, such as rice and beans, grilled vegetables, or a fresh salad.

Conclusion:

This grilled jerk chicken recipe is a delicious and easy way to enjoy a classic Jamaican dish. With its bold flavors and tender texture, this chicken is sure to be a hit with your family and friends. Whether you're cooking it for a backyard barbecue or a special occasion, this recipe is sure to impress.

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