Who has the best recipe for jerk chicken?!
it's one of my mom's favorite flavors--she likes to do the jerk!Www@FoodAQ@Com
Answers:
Jerk chicken recipe
Ingredients
You will need the following ingredients to prepare enough jerk chicken for 4 people:-
Ingredients One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp!. thyme
2 Tbsp!. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp!. sugar
2 Tbsp!. salt
2 Tsp!. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
Preparation
Chopping the onion, garlic and peppers Chop the onions, garlic and peppers!. These do not need to be chopped too fine as they will be liquidised by the blender!.
Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce!.
Cutting the raw chicken Cut the chicken up in to 4 pieces!.
Jerk Chicken - Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later!.
Leave the chicken in the fridge to marinade overnight!.
Cooking
Jerk Chicken - Cooking the chicken Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes!.
or
Grill the meat slowly until cooked, turning regularly!. Baste with some of the remaining marinade whilst cooking!. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood)!.
Serving
Jerk Chicken - Cutting the raw chicken Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver!.
Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)Www@FoodAQ@Com
Ingredients
You will need the following ingredients to prepare enough jerk chicken for 4 people:-
Ingredients One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp!. thyme
2 Tbsp!. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp!. sugar
2 Tbsp!. salt
2 Tsp!. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar
Preparation
Chopping the onion, garlic and peppers Chop the onions, garlic and peppers!. These do not need to be chopped too fine as they will be liquidised by the blender!.
Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce!.
Cutting the raw chicken Cut the chicken up in to 4 pieces!.
Jerk Chicken - Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later!.
Leave the chicken in the fridge to marinade overnight!.
Cooking
Jerk Chicken - Cooking the chicken Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes!.
or
Grill the meat slowly until cooked, turning regularly!. Baste with some of the remaining marinade whilst cooking!. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood)!.
Serving
Jerk Chicken - Cutting the raw chicken Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver!.
Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)Www@FoodAQ@Com
Jamaican Jerk Chicken
1/2 cup malt or white vinegar
2 tablespoons dark rum
2 Scotch bonnet or Habanero peppers, Chopped with seeds
1 red onion, chopped
4 green onions, chopped
1 tablespoon dried thyme
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, Cut in half, lengthwise
1/2 cup lime juice
Salt and pepper to taste
Put your liquid ingredients, peppers, onions, and all seasonings into a blender!. Pulse these ingredients until they are mostly smooth, small chunks won't hurt!. Place the chicken into a large zip-top bag or baking dish!. Pour the lime juice over the chicken to coat!. Add the jerk paste and coat the chicken!. Place the zip-top bag or covered baking dish into the refrigerator and leave overnight to marinate!.
Remove the chicken from the marinade, but keep the marinade to use later in the recipe!. Put the remaining marinade in a small pan and bring to a boil!. Reduce the heat and simmer for 10 minutes!. Set this sauce aside for basting the chicken!.
At this point, you must choose your cooking method!. You may bake the chicken or grill it!. Either method will produce flavorful chicken; however the final appearance will be different!.
If you choose to bake the chicken, place it in a preheated 350 degree F oven!. Place the chicken halves in a baking dish, skin side up!. Roast the chicken until it is cooked through, usually 50 to 60 minutes!. Poke the chicken with a knife to make sure the juices run clear, or until it reaches a temperature of 170 to 185 degrees F!. Move the chicken to a platter and allow it to stand for a minimum of 15 minutes!. Place a tent of aluminum foil over the chicken while it rests!.
Grilling is often thought to be a more traditional way of preparing jerk chicken!. To use this method, preheat your grill to medium high!. Season the chicken halves with salt and pepper to taste!. Place the halves on the grill, skin sides down!. Close the cover and allow it to cook for approximately an hour!. Turn the chicken and baste with the marinade each time you turn it!. Continue this process until the chicken is cooked thoroughly, again until the juices run clear or you get a temperature reading of 170 to 185 degrees F!. Tent the chicken with aluminum foil and allow it to rest for 15 minutes before cutting into it!.
Www@FoodAQ@Com
1/2 cup malt or white vinegar
2 tablespoons dark rum
2 Scotch bonnet or Habanero peppers, Chopped with seeds
1 red onion, chopped
4 green onions, chopped
1 tablespoon dried thyme
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground ginger
2 teaspoons molasses
1 (5 or 6 pound) roasting chicken, Cut in half, lengthwise
1/2 cup lime juice
Salt and pepper to taste
Put your liquid ingredients, peppers, onions, and all seasonings into a blender!. Pulse these ingredients until they are mostly smooth, small chunks won't hurt!. Place the chicken into a large zip-top bag or baking dish!. Pour the lime juice over the chicken to coat!. Add the jerk paste and coat the chicken!. Place the zip-top bag or covered baking dish into the refrigerator and leave overnight to marinate!.
Remove the chicken from the marinade, but keep the marinade to use later in the recipe!. Put the remaining marinade in a small pan and bring to a boil!. Reduce the heat and simmer for 10 minutes!. Set this sauce aside for basting the chicken!.
At this point, you must choose your cooking method!. You may bake the chicken or grill it!. Either method will produce flavorful chicken; however the final appearance will be different!.
If you choose to bake the chicken, place it in a preheated 350 degree F oven!. Place the chicken halves in a baking dish, skin side up!. Roast the chicken until it is cooked through, usually 50 to 60 minutes!. Poke the chicken with a knife to make sure the juices run clear, or until it reaches a temperature of 170 to 185 degrees F!. Move the chicken to a platter and allow it to stand for a minimum of 15 minutes!. Place a tent of aluminum foil over the chicken while it rests!.
Grilling is often thought to be a more traditional way of preparing jerk chicken!. To use this method, preheat your grill to medium high!. Season the chicken halves with salt and pepper to taste!. Place the halves on the grill, skin sides down!. Close the cover and allow it to cook for approximately an hour!. Turn the chicken and baste with the marinade each time you turn it!. Continue this process until the chicken is cooked thoroughly, again until the juices run clear or you get a temperature reading of 170 to 185 degrees F!. Tent the chicken with aluminum foil and allow it to rest for 15 minutes before cutting into it!.
Www@FoodAQ@Com
INGREDIENTS (Nutrition)
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips
DIRECTIONS
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender!. Process until smooth!. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce!. Squeeze out excess air, and seal!. Marinate in the refrigerator for at least one hour!.
Preheat your oven's broiler!.
Remove chicken from bag, and discard marinade!. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking!. Heat remaining sauce in a small pan, and pour over chicken when serving!.
Www@FoodAQ@Com
1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon sesame oil
3 cloves garlic, chopped
1/2 teaspoon ground allspice
1 habanero pepper, sliced
4 skinless, boneless chicken breast halves - cut into 1 inch strips
DIRECTIONS
Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender!. Process until smooth!. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce!. Squeeze out excess air, and seal!. Marinate in the refrigerator for at least one hour!.
Preheat your oven's broiler!.
Remove chicken from bag, and discard marinade!. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking!. Heat remaining sauce in a small pan, and pour over chicken when serving!.
Www@FoodAQ@Com
*Jamaican Jerk Chicken
http://www!.dianaskitchen!.com/page/poultr!.!.!.
*grilled jerk chicken
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Jerk chicken
6 part-boned chicken breasts
-----For the sauce:-----
225g/8oz onions, quartered
1-1? scotch bonnet or other chillies according to taste, halved and seeded
50g/2oz root ginger, peeled and chopped roughly
? tsp ground allspice
small bunch fresh thyme, leaves only
1 tsp freshly ground black pepper
120ml/4fl oz white wine vinegar
120ml/4fl oz dark soy sauce
----To serve:----
boiled rice
1 pineapple, pealed, cored and cut in wedges
4 limes, 3 cut in wedges, 1 juice only
Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth!.Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight!.
On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce!. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath!.
Brush the pineapple lightly with oil and char grill until golden brown on all sides!. Squeeze over the juice of one lime!.Serve the jerk chicken with the pineapple and wedges of lime on the side!.
*Jerk Chicken with Corn Bread
http://food!.realsimple!.com/realsimple/re!.!.!.
*Jerk Chicken with Rice, Black Beans, and Pineapple
http://find!.myrecipes!.com/recipes/recipe!.!.!.
*grilled jerk chicken with scotch bonnet sauce and mango chutney
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Jerk chicken with jerk sauce, fried plantain and sweet potato crisps
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
ENJOY :-)Www@FoodAQ@Com
http://www!.dianaskitchen!.com/page/poultr!.!.!.
*grilled jerk chicken
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Jerk chicken
6 part-boned chicken breasts
-----For the sauce:-----
225g/8oz onions, quartered
1-1? scotch bonnet or other chillies according to taste, halved and seeded
50g/2oz root ginger, peeled and chopped roughly
? tsp ground allspice
small bunch fresh thyme, leaves only
1 tsp freshly ground black pepper
120ml/4fl oz white wine vinegar
120ml/4fl oz dark soy sauce
----To serve:----
boiled rice
1 pineapple, pealed, cored and cut in wedges
4 limes, 3 cut in wedges, 1 juice only
Put all the ingredients for the Jerk Sauce in a food processor and whiz until smooth!.Place the chicken in a large shallow dish, pour over the sauce, cover and leave to marinate in the fridge overnight!.
On a hot griddle cook the chicken for 25-30 minutes, basting now and then with the leftover sauce!. As it cooks, the thick sauce will go quite black in places, but don't worry, as it falls off it will leave behind a really well flavoured, crisp skin, with lovely moist tender meat underneath!.
Brush the pineapple lightly with oil and char grill until golden brown on all sides!. Squeeze over the juice of one lime!.Serve the jerk chicken with the pineapple and wedges of lime on the side!.
*Jerk Chicken with Corn Bread
http://food!.realsimple!.com/realsimple/re!.!.!.
*Jerk Chicken with Rice, Black Beans, and Pineapple
http://find!.myrecipes!.com/recipes/recipe!.!.!.
*grilled jerk chicken with scotch bonnet sauce and mango chutney
http://www!.epicurious!.com/recipes/food/v!.!.!.
*Jerk chicken with jerk sauce, fried plantain and sweet potato crisps
http://www!.bbc!.co!.uk/food/recipes/databa!.!.!.
ENJOY :-)Www@FoodAQ@Com