How to make Carribbean Jerk Chicken -
Flavourful and spicy, this chicken is a sure winner.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Chicken (चिकन), Onions (प्याज़ )
Cuisine : Caribbean
Course : Main Course Chicken
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For more recipes related to Carribbean Jerk Chicken checkout Chicken Tetrazini, Kolhapuri Chicken, Chicken Makhani, Chicken Chettinaad . You can also find more Main Course Chicken recipes like Sausage Casserole Chargrilled Chicken with Thyme Triple Schezwan Crispy Noodles with Crackling Spin Country Style Chicken Stew
Carribbean Jerk Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 0-5 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Carribbean Jerk Chicken Recipe
Chicken boneless 2
Onions 5-6
Onion Chopped 1 medium
brown sugar/jaggery 1 tablespoon
Garlic cloves 6-8
Black peppercorns 1 teaspoon
Garam masala powder 1 teaspoon
Nutmeg powder a pinch
All spice powder ½ teaspoon
Soy sauce 1½ tablespoon
Thyme Chpped 1 tablespoon
Orange juice ½ cup
Lemon juice 1 tablespoon
Salt to taste
Rice bran oil 4 tablespoon
Spring onion green 2
Method
Step 1
To make the marinade, put fresh red bird’s eye chillies, onion, brown sugar, garlic cloves, black peppercorns, garam masala powder, nutmeg powder, all spice powder, soy sauce, thyme, orange juice and lemon juice in a mixer and grind.
Step 2
Make deep criss-cross gashes on one side of the chicken breasts.
Step 3
Put the marinade into a big mixing bowl, add salt and mix well. Add the chicken breasts and mix carefully so that they are well coated. Let them marinate for 20 minutes.
Step 4
Heat rice bran oil in a non-stick grill pan, place the chicken breasts in it, brush some of the remaining marinade over them and grill
Step 5
Slit the spring onion greens into thinner strands.
Step 6
When the underside of the chicken breasts is done, turn them over. Brush some marinade over them and grill till the other side is done similarly. Cook, turning sides, till both sides of the chicken breasts are well browned.
Step 7
Transfer them onto a serving plate and serve hot garnished with the spring onions.
Nutrition Info
Calories : 1049 Kcal
Carbohydrates : 56.1 gm
Protein : 67.3 gm
Fat : 61.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
