Recipe for Jerk chicken??

Question

Can someone give me a recipe for jerk chicken and how to make it?? thanks

Answer 1

Faux Jerk Chicken --

"This recipe is a family favorite that is sweet and spicy! The taste is a welcome change from the everyday chicken dish. The longer you marinate, the better the flavor. Serve with a saffron rice."



INGREDIENTS

1/3 cup olive oil

3 tablespoons distilled white vinegar

1 1/2 tablespoons lime juice

1 tablespoon white sugar

1 teaspoon dried thyme leaves

3/4 teaspoon ground allspice

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/3 teaspoon ground cayenne pepper

1 scotch bonnet chile pepper, minced

1/4 cup minced green onions with tops

2 cloves garlic, minced

4 skinless, boneless chicken breast halves

DIRECTIONS

In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.

Preheat the grill for high heat.

Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.  

Answer 2

heres a great recipe !!

6 skinless, boneless chicken breast halves - cut into chunks

4 limes, juiced

1 cup water

2 teaspoons ground allspice

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon brown sugar

2 teaspoons dried thyme

1 teaspoon ground ginger

1 1/2 teaspoons ground black pepper

2 tablespoons vegetable oil

2 onions, chopped

1 1/2 cups chopped green onions

6 cloves garlic, chopped

2 habanero peppers, chopped

1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.

4. Preheat an outdoor grill for medium heat.

5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Answer 3

The first recipe sounds good, but leave out the allspice, nutmeg, dont use any vegetable oil (just put the chicken on the skin side first and it will not stick) and switch the habanero peppers to scotch bonnet pepper. They may look alike but they are different, different taste.

Also you should season the chicken and let marinate for a day, if not maybe a couple of hours and make sure to juk (puncture) the chicken with like a knife or a fork.

OR

You can use this recipe for the marinade.

Jerk Marinade

by Helen Willinsky

Some people find marinades more convenient to use than spice pastes. This Jamaican marinade is more liquid than a paste, but not as liquid as most marinades. The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.

Yield: About 1½ cups

Ingredients:

1 onion, finely chopped

½ cup finely chopped scallion

2 teaspoons fresh thyme leaves

1 teaspoon salt

2 teaspoons sugar

1 hot pepper, finely ground

1 teaspoon ground black pepper

3 tablespoons soy sauce

1 tablespoon cooking oil

1 tablespoon cider or white vinegar

Method for marinade:

Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. This will provide an excellent marinade for chicken, beef or pork.

Store leftover marinade in the refrigerator in a tightly closed jar for about 1 (one) month.

Method for cooking chicken:

For authentic flavor, build a fire in the grill with a combination of coals and allspice (pimento) wood. If you don't have allspice wood, substitute apple wood or hickory, or build a fire with charcoal.

Place the chicken pieces on the grill over white hot coals, skin side down. This will grease the grill and prevent the chicken from sticking. Baste frequently and turn the chicken every 10 minutes or so.

Over a slow fire, which is preferred, the chicken will cook in approximately 1½ to 2 hours. Over a hotter grill, the chicken will take 30 to 40 minutes. The chicken is done when the flesh feels firm and the juices run clear when the meat is pricked with a fork.

Serving Suggestions:

White Hardo bread or rice and peas or Festival



Notes:

"Jerk" is a truly Jamaican favourite with cooking methods originated by the slaves in Jamaica.