Best 5 Smoky And Spicy Jerk Marinated Chicken Recipes
Are you in search of a tantalizing dish that packs a punch of flavor and heat? Look no further than smoky and spicy jerk marinated chicken, a culinary masterpiece that fuses Caribbean and international influences. With its fiery marinade, vibrant spices, and succulent chicken, this dish promises an unforgettable gastronomic experience. Embark on a culinary adventure, and let us guide you through the secrets of creating the perfect smoky and spicy jerk marinated chicken.
Let's cook with our recipes!
JERK CHICKEN RECIPE (BEST MARINADE)
This Easy Jerk Chicken recipe is so flavorful! Succulent grilled chicken, seasoned with the best homemade jerk marinade - so good!
Provided by Becky Hardin
Categories Main Course
Time 8h25m
Number Of Ingredients 21
Steps:
- Place all the ingredients, except the chicken, in a food processor or blender. Pulse/blend until the mixture is mostly smooth. Place the chicken in a large plastic bag or bowl and pour in the marinade. Toss chicken in the marinade until well-coated. Cover the bowl or seal the bag. Place in the refrigerator to marinate at least 1 hour or up to overnight, which will bring out the best flavor.
- Heat the grill to medium-high heat. Grill the chicken for 10-15 minutes total, flipping halfway through.
- Stir together all ingredients for the pineapple salsa. Keep in the fridge until ready to serve. Spoon over chicken and enjoy.
JERK CHICKEN WITH AMAZING JERK MARINADE
The best Jerk Chicken recipe with a well seasoned and flavorful Jerk Chicken Marinade. This Jerk Chicken marinade loads chicken with ton of flavor in just 30 minutes. Three reasons: 1) Marinade has consistency of paste that sticks to chicken making a flavorful seasoned skin. 2) Marinade ingredients tenderize chicken with lot of flavor from inside. 3) I pound chicken (jerk) slightly with meat-ponder to allow marination sink-in deep. Result? In 30 minutes, chicken is bursting with aroma of herbs, garlic, ginger and spices. Ready to join grill and become the ultimate "Jerk Chicken"!Jerk Chicken tends to be bit spicy. But don't worry if you are not a heat-seaker. I'm sharing details to control the heat in marinade with easy-to-find local grocery ingredients. Don't miss to read. It is you passport to Caribbean flavors from your own backyard.So, let's grill some Jerk Chicken today!Jerk ChickenJerk literally means "poke". I like to use this technique to let marinade sink deep into the chicken. Specially if you using bone-in chicken, I highly recommend slightly poking the chicken with knife at few places or use a meat-pounder to beat it slightly. This creates pockets in chicken which soak the flavor from jerk marinade deep into thickest parts of the chicken. The resulting, just short marinated grilled Jerk Chicken is so well seasoned and delicious.. you will love the flavors. Jerk Chicken Marinade:Jerk chicken is all about the marinade. A good jerk marinade will make this Jamaican chicken recipe sing with flavors. Authentic Jamaican Jerk Chicken marinade has signature flavor of two ingredients: All-Spice (it is one spice, not many spices together), and Scotch Bonnet peppers. SO, no matter what else you use, a best jerk chicken recipe starts with two ingredients: all-spice and bonnet peppers. Other Jerk chicken marinade ingredients are : thyme, ginger, garlic, scallion, lime juice, sugar, salt and black pepper. All-Spice is all you need: When making wet marinade for Jerk Chicken, I don't use other warm spices such as - cinnamon, nutmeg, cloves. All-Spice does all the work. True to it's name, it is very flavorful and has aroma of all these spices. That said, if I'm making a dry jerk spiced-rub chicken, I add more for additional depth of flavor. But that is whole new post. I hope to share in future.Scotch Bonnet is NOT Habanero: When I was working on this recipe, I was surprised to notice how every online recipe is replacing Scotch Bonnet peppers with Hebaneros. Where second is far more hot than first. A marinade with 4 habneros will be super hot. So, I use these peppers based on their heat level. Idea is to add pepper flavor yet keep the heat to medium. We eat pretty spicy food. If you don't. Don't worry! Use following chat to adjust the heat of marinade based on your preference and availability.Traditional Jerk Chicken Marinade gets heat and flavor of chilies from Scotch Bonnet Pepper. However, I seldom find Scotch Bonnet peppers in my grocery store. So, either I order online or use following substitute for bonnet pepper based on desired heat preference. Use peppers in Jerk Marinade as per the desired heat. Mild Hot: Use one jalapeno. Remove seeds and inner membrane. Medium: Use only one serrano. Remove seeds and inner membrane.Medium-high Hot: Use one serrano and 1 Habanero.Hot: Well, you don't want to go there.What to serve with Jerk Chicken?Traditionally Jerk Chicken is served with side of rice and peas. I also serve few other sides which balances the flavor of spices in Jerk Chicken. Like today I served it with rice and peas, and mango strawberry salsa. I hope you will enjoy this recipe as much as we do.Happy Cooking!-Savita
Provided by Savita
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Make Jerk Chicken Marinade - In a food processor jar, combine all ingredients listed in Jerk Chicken list except chicken. Pulse to make a fine pureed marinade paste. Transfer paste to a wide bowl.
- Marinate Chicken - Place chicken on a work board. Using meat tenderizer, pound slightly from both sides. Add chicken to bowl with marinade. Using tongues, coat chicken in marinade. Cover and refrigerate for 30 minutes (up-to 8 hours).
- Grill - Pre-heat a barbecue grill to medium. Spray grill with cooking oil spray. Transfer chicken to a wide plate. Season lightly with remaining 1 tsp of all-spice. Place chicken on grill. Cook on low-medium heat until chicken is fully cooked.
- Serve Jerk Chicken with lime wedges, salsa, and rice. Enjoy.
SMOKY AND SPICY JERK-MARINATED CHICKEN
This recipe started as a mistake when I was trying to make another recipe I found on here called 'Delectable Marinated Chicken.' While at the store I accidentally bought 'Caribbean Jerk Marinade' instead of teriyaki sauce and rather than go back to the store, I decided to wing it and see what happens. I ended up liking the results enough that I decided to replace the store-bought sauce with a jerk spice mixture, and this recipe was born.
Provided by Kory Schulein
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 6
Number Of Ingredients 19
Steps:
- Mix brown sugar, salt, sesame seeds, black pepper, red pepper flakes, chili powder, thyme, coriander, allspice, ginger, nutmeg, cinnamon, and cloves together in a bowl.
- Mix Worcestershire sauce, soy sauce, lime juice, molasses, and liquid smoke together in a separate bowl. Combine with the spice blend to make the marinade.
- Remove tenderloins from chicken breasts and cut the rest of the breasts in half. Reserve about 1/4 of the rub; coat chicken with the remainder and marinate 4 hours to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Grill marinated chicken pieces over direct heat until no longer pink in the centers, 2 to 3 minutes per side. Serve with reserved marinade.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 10.4 g, Cholesterol 86.1 mg, Fat 5.4 g, Fiber 0.8 g, Protein 32.2 g, SaturatedFat 1.3 g, Sodium 1314.9 mg, Sugar 7.1 g
SMOKY CHICKEN JERKY
Chicken jerky is a savory light snack to have on hand all winter long. It takes a while to slow-cook in the oven, but then it's so easy to throw together. This is also a great marinade for beef, turkey, duck, or venison.
Provided by C R Henning
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 5h15m
Yield 12
Number Of Ingredients 12
Steps:
- Cut chicken with the grain into very thin strips, about 1/4-inch thick, while still mostly frozen.
- Mix soy sauce, teriyaki marinade, Worcestershire sauce, parsley, lemon juice, smoked salt, ginger, garlic powder, black pepper, and red pepper together in a small bowl. Place chicken strips in a large resealable plastic bag. Pour marinade over the meat and toss to coat. Marinate in the refrigerator, at least 1 hour and up to overnight.
- Preheat the oven to 180 degrees F (80 degrees C). Prepare a jelly roll pan by placing a wire rack on top and coating it with cooking spray.
- Place chicken strips on the rack as close together as possible without having them touch.
- Bake in the preheated oven, flipping halfway, until each piece is a uniform dark orange color and dry inside when cut in half, 4 to 5 hours total.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 3.2 g, Cholesterol 32.3 mg, Fat 1.4 g, Fiber 0.3 g, Protein 13.1 g, SaturatedFat 0.4 g, Sodium 1029.1 mg, Sugar 1.1 g
MATT'S JERK CHICKEN
Get ready for a trip to the Islands. You may think jerk chicken is complicated, but really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. -Jenn Hall, Collingswood, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Process first 18 ingredients, covered, in a blender until smooth. Divide chicken into 2 large resealable plastic bags; pour half the onion mixture in each. Seal bags; turn to coat. Refrigerate overnight., Soak allspice berries in water for 30 minutes. Drain chicken, reserving 1-1/2 cups marinade. Preheat grill and prepare for indirect heat. On a piece of heavy-duty foil (12 in. square), place soaked allspice berries; fold foil around berries to form a packet, crimping edges to seal. Using a small skewer, poke holes in packet. Repeat process for the applewood chips. Place packets over heat on grate of gas grill or in coals of charcoal grill., Place chicken on greased grill rack, skin side down. Grill, covered, over indirect medium heat until a thermometer reads 165° when inserted into breasts and 170°-175° when inserted into thighs, 50-60 minutes., Meanwhile, in a small saucepan over high heat, bring reserved marinade to a full rolling boil for at least 1 minute. Add ketchup; cook and stir until heated through. Remove from heat., To serve Jamaican-style, remove meat from bones and chop with a cleaver. Toss chicken with sauce., Freeze option: Arrange grilled chicken pieces in a greased 13x9-in. baking dish; add sauce. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat chicken, covered, until a thermometer reads 165°, for 40-50 minutes.
Nutrition Facts : Calories 346 calories, Fat 18g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 419mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 36g protein.
Tips:
- For the best flavor, use fresh chicken breasts or thighs.
- If you don't have time to marinate the chicken for the full 8 hours, you can marinate it for as little as 30 minutes.
- Be sure to preheat your grill to medium-high heat before cooking the chicken.
- Cook the chicken for 8-10 minutes per side, or until it is cooked through.
- Let the chicken rest for 5 minutes before serving.
- Serve the chicken with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
This smoky and spicy jerk marinated chicken is a delicious and easy-to-make dish that is perfect for a summer cookout. The marinade gives the chicken a wonderful flavor, and the grilling process helps to create a smoky and charred exterior. This chicken is sure to be a hit with your family and friends.
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