Best Taste The Islands Jerk Chicken Salad Recipes

CARIBBEAN JERK CHICKEN

Caribbean Jerk Chicken image

Get ready to rock the grill with this wonderfully fragrant, spicy chicken. The bold marinade includes hints of cinnamon, cayenne and thyme. We like to think of this dish as "chicken with attitude." -Judy Kamalieh, Nebraska City, Nebraska

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 envelope Italian salad dressing mix
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
4 chicken leg quarters

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.

Nutrition Facts : Calories 335 calories, Fat 20g fat (4g saturated fat), Cholesterol 103mg cholesterol, Sodium 563mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 1g fiber), Protein 31g protein.

GRILLED JAMAICAN JERK CHICKEN SALAD

Grilled Jamaican Jerk Chicken Salad image

Provided by Food Network

Time 9h5m

Yield 6 servings

Number Of Ingredients 26

Ingredients

10 Scotch Bonnet chile peppers, chopped
1/4 cup each fresh basil and fresh thyme
1/4 cup minced fresh ginger
1/4 cup yellow mustard
4 garlic cloves
3 scallions, finely chopped
2 tablespoons each dried rosemary, chopped fresh parsley and brown mustard seeds
2 tablespoons each orange juice and white vinegar
1 teaspoon ground allspice
1 teaspoon salt and 1 teaspoon black pepper
1/4 teaspoon each ground cloves and grated nutmeg
Lime juice
6 chicken thighs, skin removed
1 garlic clove, chopped
Coarse salt
2 tablespoons freshly-squeezed lime juice
Caribbean hot sauce
2 tablespoons vegetable oil
1 cup julienned strips jicama
1/2 cup each julienned strips red and yellow bell pepper
2 tomatoes, cut into wedges
1 avocado, sliced
1 teaspoon grated lime peel
Minced fresh chiles
Minced fresh cilantro
1 head Boston lettuce, leaves separated, washed and dried

Steps:

Make jerk rub: In a food processor combine jerk rub ingredients and process to a paste, stopping once or twice to scrape down sides of bowl with a rubber spatula. Cut several small slits in chicken and rub all over with jerk paste. Refrigerate, tightly covered, overnight. Preheat a barbecue grill and adjust heat to low. Grill chicken for about 40 minutes, turning once, until dark brown and crusty. Let cool and slice. Alternatively, bake chicken at 350 degrees F for 50 minutes, then broil 2 to 3 minutes until crisp.
Make dressing: On work surface sprinkle coarse salt over garlic and chop to a fine paste. Whisk garlic paste with lime juice and a few drops of hot sauce, to taste. Whisk in vegetable oil until emulsified. Assemble salad: In a bowl combine salad ingredients with chicken. Pour dressing over, toss to coat and arrange on a lettuce leaf lined platter.

ISLAND JERK CHICKEN RECIPE

Island Jerk Chicken Recipe image

Bring home some Caribbean taste with our Island Jerk Chicken Recipe. One bite of our Island Jerk Chicken Recipe and you may feel a slight island breeze.

Provided by My Food and Family

Categories Spices

Time 45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Peppercorn Ranch Dressing
2 green onions, thinly sliced
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breasts (2 lb.)

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).

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 190 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 25 g

JERK CHICKEN SALAD

Jerk Chicken Salad image

Make and share this Jerk Chicken Salad recipe from Food.com.

Provided by shawnajean

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breasts
salt
pepper
light soy sauce
sage
2 tablespoons jerk sauce
1 (284 g) bag spinach
12 grape tomatoes
1 cup diced cucumber
4 strawberries
1 (8 ounce) can mandarin oranges in juice
2 tablespoons oil-and-vinegar dressing (or 2 tablespoons sun-dried tomatoes, and oregano dressing)

Steps:

Pour a tablespoon of olive oil into a nonstick frying pan at medium-high heat.
Cut the chicken into bite sizes, and add it to the pan.
Add a few squirts of soy sauce, dash pepper and sage.
Pour jerk sauce over chicken and mix well.
Cook until the chicken is done (about 5 minutes), and set aside.
Place the spinach in a large bowl.
Cut tomatoes, cucumber and strawberries into bite-size pieces and mix with spinach.
Toss cooked chicken into salad.
Drain mandarin oranges and add to salad. Add dressing then serve.

Nutrition Facts : Calories 372.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 68.4, Sodium 205.3, Carbohydrate 24.9, Fiber 5.8, Sugar 13.1, Protein 33.4

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