Island Jerk Chicken Recipes

Steps:

• Combine all ingredients except chicken; pour over chicken in shallow dish. Turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat broiler. Remove chicken from marinade; discard marinade. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or until done (165°F).

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 pepper, onion, and green onions and mix well.
• Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
• Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 to 10 minutes on each side or until fully cooked.
• While grilling, baste with the marinade.

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.

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.

Steps:

• At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
• Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
• Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

Steps:

• Preheat grill or cast iron grill pan to medium-high heat.
• Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.
• Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.
• In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.
• Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.
• Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.
• Serve chicken breasts with pineapple slices and warm sauce.
• NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

Steps:

• In a food processor, place the seasoning and Scotch bonnet peppers, garlic and scallions and process until chunky. Add the ground allspice, brown sugar, thyme, allspice berries, cinnamon and nutmeg, then process. Add the juice, olive oil, soy sauce, black pepper and 1 tablespoon salt and process until a thick paste is formed, clingy enough to stick to the back of a spoon. (If it's too thick, thin with more soy sauce.)
• Scrape half of the paste into a large shallow dish with a lid. Add the chicken and top with the remaining paste. Spread the paste, making sure each piece of chicken gets a little attention. Cover and marinate in the fridge overnight, up to 24 hours.
• Prepare the grill with one hot and one unheated side. This works best on a charcoal grill or a gas grill with one burner turned off.
• Oil the grill grates liberally with the vegetable oil. Place the chicken skin-side up on the cool side of the grill and close the lid.
• Grill, rotating the pieces every 10 minutes to ensure even exposure to the hot side of the grill, until the breasts register 165 degrees F and the thighs register 170 degrees F, 40 to 45 minutes for the breasts and 30 to 35 minutes for the thighs. Move the chicken to the hot side of the grill, flip it skin-side down, and grill until the skin is charred and crispy, 6 to 8 minutes.
• Serve immediately with some good ol' white bread (or classic hard dough bread, if you can find it!) from the bag and ketchup to dunk it.