Best 3 Island Jerk Chicken Recipes

**Tantalize your taste buds with the vibrant flavors of the Caribbean with our delectable Island Jerk Chicken recipes!**

Embark on a culinary journey to the sun-kissed islands, where the tantalizing aroma of jerk chicken fills the air. Our collection of recipes offers a range of options, from classic Jamaican jerk chicken to tantalizing variations infused with unique flavors. Whether you prefer the traditional charcoal grill or the convenience of your oven, we've got you covered. Prepare to be captivated by the explosion of flavors as you savor the succulent chicken marinated in a symphony of aromatic spices, herbs, and fiery peppers. Discover the perfect balance of heat, smokiness, and Caribbean flair in every bite. Unlock the secrets of authentic jerk chicken and elevate your taste buds to new heights!

Let's cook with our recipes!

ISLAND JERK CHICKEN

Island Jerk Chicken image

"My husband is crazy about hot sauce and I'm not," writes Lynn Davis of St. Louis Park, Minnesota. "But to my surprise, I absolutely loved this chicken!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 cup water
4 green onions, chopped
2 tablespoons canola oil
1 tablespoon hot pepper sauce
4 teaspoons ground allspice
3 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 437mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

ISLAND GRILLED JERK CHICKEN

Island Grilled Jerk Chicken image

This recipe comes from Everybody Grills! by Char-Broil. I'm always looking for new grill recipes that stick to the basics (picky family) with some subtle new flavors (trying to branch out the picky family). The family loved it, the leftovers, while few, reheated well! Served this over rice with a green veggie side.

Provided by RHOS6577

Categories Chicken Breast

Time 25m

Yield 3 skewers each, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts
1/3 cup soy sauce (I use low sodium, darn high blood pressure)
2 tablespoons sesame oil
3 garlic cloves (minced)
3 scallions, chopped
3 tablespoons fresh thyme leaves
1 1/2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper (I used a little more)
wood skewer, soaked in water over 1 hour (bamboo worked for me)

Steps:

Wash the chicken and pat it dry. Cut each breast in half lengthwise, then each half into two strips (can do more if the breast is really thick/wide, looking for about a 1/2 inch strip or even a little less).
Place the strips in a storage bag.
Combine the soy sauce and next eight ingredients in a blender; blend until smooth.
It's going to be an icky green color, don't fear as I initially did!
Pour mixture into the bag over the chicken, seal and marinate in the fridge for up to 24 hours; squish around a few times over the marinating period.
Preheat grill to medium high heat.
Thread chicken strips on skewers, place on grill over direct heat, close lid.
Grill on each side until done (approx. 5 minutes per side).

ISLAND JERK CHICKEN

ISLAND JERK CHICKEN image

Categories Chicken

Yield 8

Number Of Ingredients 22

Ingredients

8 boneless, skinless chicken breasts
For Jerk:
2t ground allspice
1/2t cinnamon
3/4t nutmeg
1T brown sugar
1 T thyme leaves
4 hot peppers
4 large garlic cloves, chopped
3 scallions, chopped
1 shallot, chopped
1/4 C lime juice
2T soy sauce
3T olive oil
1T each salt and pepper
Minted Mango Salsa:
2C mango, small dice
1 small red onion, small dice
2T mint, chopped
1T cilantro, chopped
1/4 C lime juice
salt and pepper to taste

Steps:

For Jerk, blend all ingredients. Divide the chicken and marinade between two resealable plastic bags. Seal the bags and press out any excess air. Turn bags over several times to distribute the marinade around the breasts. Pleace in the refrigerator for 6 - 9 hours or up to one day. Remove breasts from bags and grill or pan sear over medium heat until well browned on both sides. Adjust the heat to low until the internal temp reaches 165'. For salsa: Combine all ingredients and refrigerate. Remove from fridge one hour before serving.

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, removing the backbone if desired.
Make sure the chicken is well-marinated: The chicken should be marinated for at least 30 minutes, or up to overnight. This will help the chicken to absorb the flavors of the jerk seasoning.
Cook the chicken over medium heat: This will help to prevent the chicken from burning and will allow the jerk seasoning to penetrate the chicken.
Baste the chicken frequently: This will help to keep the chicken moist and flavorful.
Serve the chicken with your favorite sides: Some popular sides for jerk chicken include rice and peas, coleslaw, and plantains.

Conclusion:

Island Jerk Chicken is a delicious and flavorful dish that is easy to make at home. With a few simple ingredients, you can create a dish that is sure to please everyone at your table. So next time you're looking for a tasty and unique chicken recipe, be sure to give Island Jerk Chicken a try!