Best 4 The Real Jamaican Jerk Chicken Nearly Too Hot To Handle Recipes

Get ready to embark on a tantalizing culinary journey with the authentic Jamaican Jerk Chicken, a dish that embodies the vibrant spirit of Jamaica. This delectable dish is a symphony of flavors, combining the fiery heat of Scotch bonnet peppers with the aromatic allure of allspice and thyme.

Unleash your inner chef with our comprehensive guide to creating the perfect Jamaican Jerk Chicken. We'll take you step-by-step through the process, from selecting the right chicken to crafting the marinade that infuses the chicken with an unforgettable taste.

Explore variations of this classic dish, including the succulent Jerk Chicken Skewers, perfect for backyard barbecues or as an appetizer that will tantalize your taste buds. Discover the secrets to creating the ultimate Jerk Chicken Pizza, a unique fusion of Jamaican and Italian flavors that will leave you craving for more.

Unlock the mysteries of Jamaican cuisine with our comprehensive collection of authentic recipes. From the staple Jamaican Rice and Peas to the flavorful Callaloo, each recipe is a testament to the culinary heritage of Jamaica.

Prepare to be captivated by the authentic flavors of Jamaica, as you delve into the world of Jamaican Jerk Chicken and its accompanying recipes. Let your taste buds embark on an unforgettable journey, guided by our expert instructions and the vibrant spirit of Jamaican cuisine.

Let's cook with our recipes!

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Provided by Food Network

Categories main-dish

Time 12h50m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

7 to 8 whole allspice
3 tablespoons seasoning salt, such as Lawry's
1 to 2 Scotch Bonnet peppers, quartered
1 bundle green onions, cut into 1-inch sections
1 sprig fresh thyme, leaves coarsely chopped
1 whole chicken, cleaned and quartered

Steps:

Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

JAMAICAN JERK CHICKEN

Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories Dinner

Time 1h10m

Number Of Ingredients 13

Ingredients

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

Steps:

Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

JAMAICAN JERK CHICKEN

Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories World Cuisine Recipes Latin American Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

Ingredients

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

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.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

THE REAL JAMAICAN JERK CHICKEN - NEARLY TOO HOT TO HANDLE!

The Real Jamaican Jerk Chicken - Nearly Too Hot to Handle! image

A classic Jamaican Jerk Chicken recipe, sent to me by a friend in Kingston, Jamaica! You can adjust the "heat" to your own requirements - and don't forget the Rum Punch! Try to use fresh limes wherever possible.....it makes such a difference to the taste. Edited to say: In response to a recent review, please note that this IS a GENUINE jerk recipe from a very good friend who lives in Jamaica - whom I have visited many times! However, this is NOT a "commercial" flavoured jerk seasoning mix. It is very spicy and may not suit those of you who dislike strong spices, such as allspice and nutmeg, which are quite strong! Feel free to adjust these seasonings if you wish - the taste may be more to your liking, if not 100% authentic! Thanks! :-)

Provided by French Tart

Categories Chicken Breast

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 boneless skinless chicken breast halves
4 limes, juice of
1 cup water
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 1/2 teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 cups chopped green onions
6 garlic cloves, chopped
2 scotch bonnet peppers, chopped

Steps:

Cut the chicken breasts into chunks.
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 the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours.
Preheat an outdoor grill for medium heat and lightly oil grate.
Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 219.3, Fat 6.4, SaturatedFat 1.1, Cholesterol 68.4, Sodium 473.9, Carbohydrate 12.1, Fiber 2.1, Sugar 4.2, Protein 28.8

Tips:

For an authentic Jamaican jerk chicken, use Scotch bonnet peppers. These peppers are known for their intense heat, so use them sparingly. If you can't find Scotch bonnet peppers, you can substitute habanero peppers, but be sure to adjust the amount to taste.
Prepare the jerk marinade in advance. This will allow the flavors to meld and develop. You can marinate the chicken for up to 24 hours, but even a few hours will do.
Use a grill or smoker to cook the chicken. This will give the chicken a smoky flavor that complements the jerk marinade. If you don't have a grill or smoker, you can also cook the chicken in the oven.
Baste the chicken with the jerk marinade while it cooks. This will help to keep the chicken moist and flavorful.
Serve the jerk chicken with traditional Jamaican sides, such as rice and peas, coleslaw, and plantains.

Conclusion:

Jamaican jerk chicken is a delicious and flavorful dish that is perfect for any occasion. With its bold flavors and smoky aroma, this dish is sure to be a hit with your friends and family. So next time you're looking for a new recipe to try, give Jamaican jerk chicken a try. You won't be disappointed.