Jamaican Curry Powder:.
Toast the
JAMAICAN JERK CHICKEN FINGERS
Category: GRILL
Serves: 8
Lay strips in baking dish and pour juice over top.
Cover and refrigerate 1 hour.
In small bowl, combine remaining ingredients.
Sprinkle generously over chicken.
Marinate 1 hour.
Grill should be medium hot and grate set on highest level.
Lay out chicken and.
grill on both sides 1 hour or until done.
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
aste together (ensure the chicken is evenly coated).
4
arge enough to hold the chicken).
In a shallow dish
Preheat oven 425 degress.
Take the skin off the chicken.
Brush chicken with mayo on both sides.
Place bread crumbs in a large food bag.
Add chicken one piece at a time tosschicken to coat.
Place chicken on a foiled- lined or non-stick baking sheet.
Bake chicken 30 Minutes or untill golden and thoughly cooked.
Shake together first 7 ingredients in a large sealable plastic bag.
Brush surface of chicken pieces with the olive oil.
Shake chicken pieces, 1 - 2 piece at a time, in mixture.
Place coated chicken on an ungreased baking sheet.
Bake chicken in a 400 degree oven until juices run clear, about 20 minutes for boneless chicken and 45 minutes for bone-in chicken.
f the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351
large bowl. Add the chicken; coat well with the marinade
he coals are hot, grill chicken on prepared rack above the
uttered baking dish, arrange the chicken skin side down.
In
ll marinade ingredients together, except chicken, to a food processor and
ombine the ingredients. Add the chicken wings to the marinade, cover
Mix the meat with all the above ingredients except the thyme in a.
large pot to coat. Ensure the meat is thoroughly mixed and covered.
Place the mixture in the crock pot, add the snipped thyme.
Cook on high 1 hour, reduce to low and cook for 5-6 hours or until tender and juices run clear.
Liberally sprinkle thighs (the chickens not yours!) with the above ingredients.
As a variation insert garlic slices under the skin and /or squeeze some fresh lemon on the chicken.
Cut chicken into chunks.
Peel potatoes,
Cut chicken into strips and squeeze lime
Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
Spray grill with cooking spray. Grill chicken until no longer pink.
In a small bowl or container, add the honey-mustard dressing and lime peel; stir to combine; cover and chill until ready to serve.
Sprinkle chicken with jerk seasoning.
Heat oil in a large skillet over medium-high heat.
Cook chicken for approximately 12 minutes (turning once) or until no longer pink.
Slice chicken thinly on the bias.
Divide salad greens among 4 dinner plates; sprinkle with salt and pepper to taste.
Place warm chicken slices and mango slices over greens.
Drizzle with dressing.