Best 3 Island Jerk Chicken Recipes

Welcome to the realm of Caribbean flavors! In this article, we'll take you on a culinary journey to explore the tantalizing taste of Island Jerk Chicken. Get ready to embark on a flavor-packed adventure, where we'll uncover the secrets behind this iconic dish and guide you towards creating the most delicious Island Jerk Chicken you'll ever savor.

Let's cook with our recipes!

ISLAND JERK CHICKEN

Island Jerk Chicken image

"My husband is crazy about hot sauce and I'm not," writes Lynn Davis of St. Louis Park, Minnesota. "But to my surprise, I absolutely loved this chicken!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

3/4 cup water
4 green onions, chopped
2 tablespoons canola oil
1 tablespoon hot pepper sauce
4 teaspoons ground allspice
3 garlic cloves, minced
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground nutmeg
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool to room temperature. , Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate overnight. Transfer remaining marinade to a small bowl; cover and refrigerate for basting. , Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 168 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 437mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

ISLAND GRILLED JERK CHICKEN

Island Grilled Jerk Chicken image

This recipe comes from Everybody Grills! by Char-Broil. I'm always looking for new grill recipes that stick to the basics (picky family) with some subtle new flavors (trying to branch out the picky family). The family loved it, the leftovers, while few, reheated well! Served this over rice with a green veggie side.

Provided by RHOS6577

Categories Chicken Breast

Time 25m

Yield 3 skewers each, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless skinless chicken breasts
1/3 cup soy sauce (I use low sodium, darn high blood pressure)
2 tablespoons sesame oil
3 garlic cloves (minced)
3 scallions, chopped
3 tablespoons fresh thyme leaves
1 1/2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground red pepper (I used a little more)
wood skewer, soaked in water over 1 hour (bamboo worked for me)

Steps:

Wash the chicken and pat it dry. Cut each breast in half lengthwise, then each half into two strips (can do more if the breast is really thick/wide, looking for about a 1/2 inch strip or even a little less).
Place the strips in a storage bag.
Combine the soy sauce and next eight ingredients in a blender; blend until smooth.
It's going to be an icky green color, don't fear as I initially did!
Pour mixture into the bag over the chicken, seal and marinate in the fridge for up to 24 hours; squish around a few times over the marinating period.
Preheat grill to medium high heat.
Thread chicken strips on skewers, place on grill over direct heat, close lid.
Grill on each side until done (approx. 5 minutes per side).

ISLAND JERK CHICKEN

ISLAND JERK CHICKEN image

Categories Chicken

Yield 8

Number Of Ingredients 22

Ingredients

8 boneless, skinless chicken breasts
For Jerk:
2t ground allspice
1/2t cinnamon
3/4t nutmeg
1T brown sugar
1 T thyme leaves
4 hot peppers
4 large garlic cloves, chopped
3 scallions, chopped
1 shallot, chopped
1/4 C lime juice
2T soy sauce
3T olive oil
1T each salt and pepper
Minted Mango Salsa:
2C mango, small dice
1 small red onion, small dice
2T mint, chopped
1T cilantro, chopped
1/4 C lime juice
salt and pepper to taste

Steps:

For Jerk, blend all ingredients. Divide the chicken and marinade between two resealable plastic bags. Seal the bags and press out any excess air. Turn bags over several times to distribute the marinade around the breasts. Pleace in the refrigerator for 6 - 9 hours or up to one day. Remove breasts from bags and grill or pan sear over medium heat until well browned on both sides. Adjust the heat to low until the internal temp reaches 165'. For salsa: Combine all ingredients and refrigerate. Remove from fridge one hour before serving.

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the better your jerk chicken will taste. Look for plump, juicy chicken breasts or thighs, and use fresh herbs and spices. If you can, try to find Scotch bonnet peppers, which are the traditional pepper used in Jamaican jerk chicken.

Don't skip the marinade: The marinade is what gives jerk chicken its unique flavor. Make sure to marinate the chicken for at least 2 hours, or overnight if possible. The longer the chicken marinates, the more flavorful it will be.

Grill or pan-fry the chicken over medium heat: Jerk chicken should be cooked over medium heat so that it has time to develop a nice crust without burning. If you're grilling the chicken, cook it over indirect heat so that it doesn't flare up. If you're pan-frying the chicken, use a heavy-bottomed skillet and cook the chicken in a little bit of oil.

Serve jerk chicken with your favorite sides: Jerk chicken is a versatile dish that can be served with a variety of sides. Some popular options include rice and peas, coleslaw, grilled vegetables, or fried plantains.

Conclusion:

Jerk chicken is a delicious and flavorful dish that is sure to be a hit at your next party or cookout. With its unique blend of spices and herbs, jerk chicken is a dish that everyone will enjoy. So next time you're looking for a new and exciting recipe, give jerk chicken a try. You won't be disappointed!