Grilled Jamaican Jerk Chicken Salad Recipes

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GRILLED JAMAICAN "JERK" CHICKEN

Make and share this Grilled Jamaican "Jerk" Chicken recipe from Food.com.

Provided by Cullinaryjudge

Categories     Caribbean

Time 35m

Yield 10 serving(s)

Number Of Ingredients 21



Grilled Jamaican

Steps:

  • Pound chicken to tenderize.
  • Mix onion, green pepper, oil, sugar, and seasonings in bowl with chicken and refrigerate for four hours or overnight.
  • Grill until just done.
  • Do not overcook.
  • Accompany with salsa, red chile sauce, pineapple-jicama relish, pineapple-chipotle salsa, or sauce or one's choice.

10 skinless chicken breasts
1/2 cup vegetable oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion salt
2 teaspoons basil
2 teaspoons thyme
2 teaspoons vegetable seasoning
2 teaspoons crushed red pepper flakes
2 teaspoons cumin
2 teaspoons coriander
2 teaspoons ginger
2 teaspoons black pepper
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon cayenne
1 teaspoon salt
1/4 cup sugar
1 onion, diced
1 green pepper, diced

JAMAICAN JERK PIT CHICKEN (BACKYARD STYLE)

Provided by Food Network

Time 4h45m

Yield 4 to 6 servings

Number Of Ingredients 15



Jamaican Jerk Pit Chicken (Backyard Style) image

Steps:

  • Paste:
  • Blend all the ingredients for the paste together in a blender. Pour into a bowl and cover with plastic wrap. Let sit for 24 hours.
  • Using a backyard grill, start your charcoal with charcoal chimney (Never use lighter fluid). When all the coals are covered in a fine grey ash, dump them on 1 side of your grill. Using a stick or spatula push all the coals into a pile. Put your grate on the grill.
  • Chicken:
  • Open the beer and pour about a quarter of the beer out of each can. Literally rub the chicken cavities and exterior of the chickens with the jerk paste. Carefully put each can of beer into the cavity of the chickens, bring the legs around the can and truss together. Put the chickens on the opposite side of the fire. Sometimes you may need to put a brick or rock on the backside of the chicken to keep it stable and upright. Put the lid on the grill and make sure the vent holes are directly above the chicken to provide adequate drafting of heat and smoke over the bird. Keep the vent holes open all the way.
  • Cook chickens for 4 to 5 hours at a temperature of 225 degrees F. You will want to rotate the birds a quarter turn every hour and add coals, when needed, to maintain the temperature. Be careful not to add too many coals at once when attempting to bring your temperature back up. You may get it too hot and will have a tough time bringing it back down. Open the lid only when you have to check the temperature.
  • Remove the chickens from the grill and set aside for 10 minutes. Discard the beer cans and refrigerate the chicken until ready to serve.

10 habanero chile peppers, pureed
6 tablespoons mustard seeds
4 tablespoons dried rosemary
4 tablespoons chopped fresh flat-leaf parsley
4 tablespoons dried basil
4 tablespoons dried thyme
6 scallions, chopped
2 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
1/2 cup yellow mustard
6 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons cider vinegar
2 cans beer
2 whole chickens, 3 1/2 pounds each

GRILLED JERK CHICKEN

How to Make Grilled Jerk Chicken

Yield Makes 8 servings

Number Of Ingredients 19



Grilled Jerk Chicken image

Steps:

  • Make marinade:
  • Blend all marinade ingredients in a blender until smooth.
  • Marinate and grill chicken:
  • Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.
  • Let chicken stand at room temperature 1 hour before cooking.
  • To cook chicken using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
  • When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
  • To cook chicken using a gas grill:
  • Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
  • Serve chicken with salsa.

For jerk marinade:
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
For chicken:
4 chicken breast halves with skin and bones (3 pounds), halved crosswise
2 1/2 to 3 pounds chicken thighs and drumsticks
Accompaniment: papaya salsa

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