Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jerk Chicken (Grill) Recipe
    Lost? Site Map

    Jerk Chicken (Grill)

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    2 hrs 20 mins

    45 mins

    ElizabethKnicely's Note:

    From Food Network Kitchens Get Grilling, Meredith, 2005

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4-6

    Yield:

    chicken ...

    Units: US | Metric

    Directions:

    1. 1
      Pulse the vinegar, rum, brown sugar, scallions, garlic, chile, Pickapeppa sauce, ginger, allspice and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool.
    2. 2
      Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours.
    3. 3
      Prepare an outdoor grill with a medium-high fire for bot direct and indirect grilling. Position a drip pan under the grate on indirect side. Place the chicken, skin side down, over direct heat and cook until skin crisps and has definite grill marks, about 4 minutes per side. Move to indirect heat over the drip pan and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve.
    4. 4
      COOK'S NOTE:.
    5. 5
      Pickapeppa -- the celebrated Jamaican bottled sauce -- is a blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarind, peppers, and spices. Fans use this "Jamaican ketchup" on all manner of grilled foods. It adds a distinct punch to this version of the island's spicy jerk marinade.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Jerk Chicken (Grill)

    Serving Size: 1 (384 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1186.8
     
    Calories from Fat 718
    60%
    Total Fat 79.8 g
    122%
    Saturated Fat 21.2 g
    106%
    Cholesterol 345.0 mg
    114%
    Sodium 336.3 mg
    14%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 1.9 g
    7%
    Sugars 11.8 g
    47%
    Protein 87.0 g
    174%

    The following items or measurements are not included:

    Pickapeppa Sauce

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites