Best 10 Simple Caribbean Jerk Chicken Recipes

EASY JAMAICAN JERK CHICKEN RECIPE

Steps:

• Prepare: Preheat oven to 425F with rack on lower middle position. Use paper towels to thoroughly dry chicken legs of excess moisture. Use fork to poke holes on all sides of chicken legs. Set aside.
• Mix: In a bowl, combine all remaining ingredients to form a spice rub/paste mixture. Evenly rub mixture underneath the skin of chicken legs (easiest to use clean hands to really push the mixture as far underneath skin as you can) as well as on top.
• Bake: Place chicken on large rimmed/foil-lined baking sheet, with space in between each piece. Bake about 40 minutes or until nicely browned. Serve immediately.

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.

PERFECT BAKED JERK CHICKEN

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

CARIBBEAN JERK CHICKEN BREASTS

Steps:

• Mix all ingredients except chicken and rice in a shallow dish until well blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 1 hour.
• Heat greased grill to medium-high heat. Grill chicken 30 minutes or until done (165°F), turning occasionally. Serve with rice.
• KRAFT KITCHEN'S TIPS:.
• NOTE: To prevent chicken from sticking to the grill, spray the unheated rack away from the fire with cooking spray or brush with oil.
• USE YOUR BROILER: Cook chicken under the broiler instead of on the grill.

SIMPLE CARIBBEAN JERK CHICKEN

Steps:

• Mix all ingredients except chicken in bowl.
• Pour over chicken.
• Cover and marinate 1 hour or over night in fridge.
• GRILL it!
• Enjoy!

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.

CARIBBEAN JERK CHICKEN RECIPE

Steps:

• For the Caribbean Jerk Chicken:
• Preheat grill to medium-high heat and oven to 500 degrees F. Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.
• For the butter sauce:
• Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.
• For the fried bananas:
• Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside. Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.

CARIBBEAN JERK MARINATED CHICKEN

Steps:

• Mix Seasoning, oil, soy sauce and vinegar in small bowl. Reserve 2 tbsp. marinade for basting. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning occasionally and basting with reserved marinade during the last few minutes of cooking.

CARIBBEAN JERK CHICKEN

Steps:

• In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
• With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
• Add the Scotch bonnet pepper, onion, and green onions and mix well.
• Place chicken into one-gallon plastic freezer bag; pour marinade into bag; remove excess air from bag and seal. Marinate for at least 12 hours, turning bag every 6 hours -- marinate longer if possible, up to three days!
• Preheat an outdoor grill.
• Remove the chicken from the marinade and grill for 6 minutes on each side or until fully cooked.

CARIBBEAN JERK CHICKEN

Steps:

• add first 10 ingredients to blender and pulse to form a paste, season with salt& pepper cut slits in chicken, rub with marinade.
• refrigerate 4 hours or overnight.
• preheat grill and brush with olive oil.
• cook chicken on indirect medium heat 45 minutes, turning occasionally.
• may also be made in the oven, roast at 450.