Best 5 Jerk Chicken With Tropical Couscous Recipes

JAMAICAN CHICKEN WITH COUSCOUS

Steps:

• In a large saucepan, combine pineapple and 1/2 teaspoon salt; bring to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed. Fluff with a fork., Meanwhile, in a shallow bowl, mix flour and 2 tablespoons cilantro. Toss chicken with jerk seasoning and remaining salt. Add to flour mixture, a few pieces at a time, and toss to coat lightly; shake off any excess. , In a large skillet, heat 1 tablespoon oil. Add a third of the chicken; cook 1-2 minutes on each side or until no longer pink. Repeat twice with remaining oil and chicken. Serve with couscous. If desired, sprinkle with cilantro.

CARIBBEAN JERK CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

JERK CHICKEN THIGHS WITH TROPICAL CHUTNEY

Steps:

• For the jerk chicken: In a gallon-size ziptop bag, mix together the allspice, brown sugar, garlic powder, onion powder, salt, cumin, ginger, nutmeg, black pepper, cayenne, cinnamon, cloves, orange juice and 2 tablespoons of the olive oil. Trim the chicken thighs and marinate in the bag at room temperature for up to 45 minutes while you make chutney.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the marinated chicken thighs and cook until cooked through, 3 to 4 minutes per side.
• For the tropical chutney: Combine the vinegar, honey, coriander, cinnamon and cloves in a small saucepot and bring to a boil. Add the mango, papaya, pineapple, garlic, jalapeno, ginger and a pinch each of salt and pepper and lower the heat to medium low. Cook until the fruit has softened and absorbed all the liquid, about 40 minutes.
• Serve the chutney with the jerk chicken.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

COCONUT JERK CHICKEN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Stir in the curry powder, jerk seasoning, bouillon granules, onions, and garlic. Stir and cook for 2 minutes.
• Reduce heat to medium, add the chicken, and continue to stir and cook 6 to 8 minutes more. Stir in the squash and mushrooms. Reserve 1 tablespoon green onions for garnish, and stir in the remaining amount. Continue to stir and cook 2 minutes more. Pour in the coconut milk, tomatoes, 1/2 cup reserved tomato juice, and sugar. Reduce heat to low, and simmer for 35 to 40 minutes, stirring occasionally. Serve, using 1 tablespoon green onions for garnish.