New recipes

Jay's Jerk Chicken recipe

Jay's Jerk Chicken recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

This jerk chicken is one of my nephew's favourite barbecue recipes. Or just make a chicken sandwich out of it! I also add garlic and a kiwi fruit to the marinade.

753 people made this

IngredientsServes: 4

  • 6 spring onions, chopped
  • 1 onion, chopped
  • 1 jalapeno chilli, or green chilli, seeded and minced
  • 175ml soy sauce
  • 125ml vinegar
  • 4 tablespoons vegetable oil
  • 2 tablespoons dark brown soft sugar
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 675g skinless, boneless chicken breast fillets

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. In a food processor or blender, combine the spring onions, onion, chilli, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
  2. Place the chicken in a medium bowl and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  3. Preheat barbecue for high heat.
  4. Lightly oil barbecue grate. Cook chicken on the prepared barbecue 6 to 8 minutes, until juices run clear.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

Recently viewed

Reviews & ratingsAverage global rating:(730)

Reviews in English (513)

This tastes absolutely fantastic. It is really simple to prepare; I used thighs and baked them in the oven for 25 minutes.I will definitely be cooking this again.-14 Aug 2010

really enjoyed them , i also cooked them in oven and left skin on and put jerk under skin and it really done the job .-21 Aug 2014

Took a while to prepare marinade but they went down a treat at our BBQ.-12 Aug 2013

Birdie's 'everybody welcome' jerk chicken recipe

Having opened up her home to more than 800 foster children over the years, Birdie's house can be quite a busy place &ndash especially at dinner time! But she loves cooking, and her delicious jerk chicken recipe is a great dish to welcome new children into the family (and can easily be multiplied to cater for larger crowds). See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook, plus marinating
  • 646 calories / serving

Making this Jerk Chicken Family Friendly

This jerk chicken marinade is full of the warm spices of cinnamon and allspice, along with garlic, lime, brown sugar, soy sauce and of course chillies.

I wanted this to be a family meal that we could all enjoy so I only used one chilli and not a scotch bonnet as would have been traditional. However, this does not mean that you have to follow my lead completely. Feel free to use hotter chillies and more of them to suit your taste!

The ingredients you'll need

You'll only need a few simple ingredients to make this tasty chicken recipe (the exact measurements are included in the recipe card below):

Coconut oil: Refined is probably best given the oven's temperature. You can also use avocado oil. It's a neutral-tasting oil with a high smoke point.

Honey: I haven't experimented with a sugar-free substitute so I don't know if that would work, but it's certainly an option if you need to keep your carbs to a minimum.

Spices: Allspice, cinnamon, red pepper flakes, ground cloves, and ground cumin. Make sure they are fresh! A stale spice can easily ruin a dish.

Kosher salt and black pepper: If using fine salt, you should probably reduce the amount you use, or the dish could end up too salty.

Chicken drumsticks: Skin on or off, it's up to you. I leave the skin on. You can also use chicken thighs or chicken legs, possibly baking them for 5-10 minutes longer (loosely cover the top with foil if you do bake them for longer).

Recipe Summary

  • 1 Scotch bonnet or habanero chile, stemmed
  • 1 bunch scallions, cut into pieces
  • 2 cloves garlic, smashed and peeled
  • 1 1/2 teaspoons dried thyme
  • 2 tablespoons packed dark-brown sugar
  • 1 tablespoon ground allspice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons vegetable oil, plus more for grill
  • 3 1/2 to 4 pounds chicken pieces
  • Salt and pepper

In a food processor, puree chile, scallions, garlic, thyme, brown sugar, allspice, soy sauce, lime juice, and oil. In a large zip-top bag, toss chicken with paste. Refrigerate at least 1 hour (or up to 1 day).

Heat a grill or grill pan to medium-low. Clean and lightly oil hot grill. Season chicken with salt and pepper grill, covered, turning often to prevent charring, until cooked through, 45 to 50 minutes.


Combine everything but the chicken thighs in a blender and blend on high until smooth. Place chicken in a baking dish (spread across 2 if needed), and cover in the coconut milk blend, tossing to combine.

Roast chicken in the oven, periodically spooning some of the coconut milk blend over each piece, until meat is cooked and tender, 60-75 minutes.

To plate, divide chicken and serve with hot sauce and a lime wedge if desired, garnished with freshly torn mint or cilantro.

Paleo Orange Chicken

This Paleo Orange Chicken has so much flavor and is made in under 30 minutes! The perfect weeknight meal! Gluten free, dairy free, and lightly sweetened with orange juice.

This chicken is mildly sweet, a little spicy, and oh so good! I like using dark meat for this because it is harder to over cook, is more juicy, and is cheap. Is this exactly like the mall orange chicken? No, that stuff is loaded with sugar and deep fried! Is this super delicious and so much healthier? YES!!

If you’re making it for kids, you may want to leave the red pepper out. On the other hand, if you like spice you can increase the red pepper and give it more of a kick.

This meal is not Whole30 because it has honey in it. You can try leaving it out or replacing it with date paste, but I haven’t tried either yet. Although, next time I may try date paste- I think that would work great. (Update: most people like it with the honey omitted and that makes it Whole30)

The freshness from the orange, the sweetness from the honey, and the spice from the ginger and red pepper all work so well together. It is fantastic served over cauliflower rice- it makes it feel like the real thing! This is a great quick dinner that you will love! I know you will love this paleo orange chicken.

*Updated October 2019 with low FODMAP directions in the notes

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Why Does This Jamaican Jerk Chicken Wings Work?

  • The wings are low-fatoven baked chicken wings.
  • Made with homemade seasoning, therefore you know exactly what’s in the blend.
  • The chicken wings are moist and juicy.
  • Perfect for any day of the week, special occasion, and any time of the year.

JERK CHICKEN recipes.. mmm do have a good recipe?

I recently had the jerk chicken at the Holiday Inn Sunspree Jerk Hut hangout, The place looks a bit scruffy, but my oh my is their jerk chicken good. And the sauce that come with it is hot. My meal there led me to do some research on jerk preparations. Jerk seasoning, if you are unfamiliar with it, is based on two main ingredients - Scotch Bonnet chili peppers (or habaneros) and allspice, and is how they like to cook chicken in Jamaica and throughout the Caribbean. The following recipe we cooked up isn't as scorching as the sauce at the Jerk Hut, but it is still plenty spicy. Serve with Hardo Bread(to spread out the heat) and a very large glass of cold beer. Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments.

1/2 cup malt vinegar (or white vinegar)

2 Scotch bonnet peppers (or habaneros), with seeds, chopped

4 green onion tops, chopped

1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped

2 teaspoons freshly ground black pepper

4 teaspoons ground allspice

4 teaspoons ground cinnamon

4 teaspoons ground nutmeg

4 teaspoons ground ginger

1 (5 or 6 pound) roasting chicken, cut in half, lengthwise

Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.

1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.

2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Al Fresco Chicken Meatballs Product Review!

I don’t know about you guys but making dinner is a constant struggle for me, especially in a little dorm room where I don’t have access to a kitchen. I miss dinner at the cafeteria almost every night due to practice so I mostly rely on frozen meals. However, It’s hard to find a frozen meal thats actually healthy. Sure some of them say they are healthy, but if you look at the ingredient list you wouldn’t be able to recognize a single word. Not to mention all the artificial flavors , added sugar and sodium and preservatives. Luckily I found a real healthy frozen meal that will satisfy my hunger and taste buds! Al Fresco Chicken Meatballs are amazing! Absolutely no artifical ingredients, fillers and MSG and no preservatives! They come in lots of different tasty flavors and have 60% less fat than the leading beef and pork meatballs! Let me break it down for you:

I was sent four amazing Flavors:

Italian Style Meatballs: Literally the most perfect italian style meatball! So moist and tender and the right amount of basil and mozzeralla flavor! Taste like your old italian grandmother just made them! Perfect over top of roasted eggplant and marinara sauce!

Tomato and Basil Meatballs: Tomato and basil is the perfect combo in these meatballs! So moist flavorful and juicy ! Perfect paired with pasta, spaghetti squash or even by themselves!

Teriyaki Ginger Meatballs: These are so flavorful, like a party in your mouth! Loved the pineapple and ginger flavors They paired together so nicely! Perfect with some in a stir fry with veggies and pineapple over rice!

Caramelized Onion Meatballs: Man oh man, these were the bomb, delicious flavor bomb that is. Packed with a sweet onion taste thats smoky buy not overpowering. The roasted garlic also adds a nice well rounded flavors! Perfect stuffed in a pita pocket with some tomato, lettuce and a dollop of greek yogurt or sour cream!

Nutrition Facts: The nutrition facts for all meatballs are range from 130-210 calories per 4 meatball serving. The grams of fat is 7-9 grams, 2-3 grams of which is saturated. The sodium is a tad high, 380-500 grams per serving but not bad for a frozen meal. There is a whopping 14-18 grams of protein per serving, a good amount for a quick and easy dinner!

Ingredients: All the ingredients are natural containing no artificial ingredients, no preservatives, no fillers and no MSG. All flavors contain mostly the same amount of ingredients, but differ a little depending on the flavor. The ingredients that are in all of them are skinless chicken meat, spices ( depending on flavor), and any additional ingredients (cheese, veggies, natural flavors, etc.) I’m pretty impressed with natural ingredients list!

I was sent these samples by Al Fresco but I was not paid in any way to do this review, these are always my honest opinion!