The best jerk chicken recipe?!
The best jerk chicken recipe?
for my international foods final, i chose to make jerk chicken. i plan on putting it on a skewer with pineapples. i've been looking but there are so many recipes i don't know which to choose. does anyone have an especially tasty one?
Answers:
We often use Walkerswood jerk paste and marinade but also like this recipe alot.
Jerk Chicken
6 green onions, chopped
1 onion, chopped
1-3 jalapeno pepper, seeded and minced (we use habenero/scotch bonnet instead)
3/4 cup soy sauce
1/2 cup distilled white vinegar
1/4 cup vegetable oil
2 Tbs brown sugar
1 Tbs chopped fresh thyme
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 1/2 lbs skinless, boneless chicken breast halves
1 In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2 Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3 Preheat grill for high heat.
4 Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
Servings: 4
Hope you enjoy it!
Simple Caribbean Jerk Chicken
1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces
1. Mix all ingredients except chicken in bowl.
2. Pour over chicken.
3. Cover and marinate 1 hour or over night in fridge.
4. GRILL it!
5. Enjoy!
You can try marinating the chicken in 7UP or Sprite (soda)instead of using sugar....
Jamaican Jerk Chicken
* 1 tablespoon Ground allspice
* 1 tablespoon Dried thyme
* 1 1/2 teaspoons Cayenne pepper
* 1 1/2 teaspoons Freshly ground black pepper
* 1 1/2 teaspoons Ground sage
* 3/4 teaspoon Ground nutmeg
* 3/4 teaspoon Ground cinnamon
* 2 tablespoons Garlic powder or fresh
* 1 tablespoon Sugar
* 1/4 cup Olive oil
* 1/4 cup Soy sauce
* 3/4 cup White Vinegar
* 1/2 cup Orange juice
* 1 Lime juice
* 1 Scotch bonnet pepper (habanero)
* 3 Green onions -- finely chopped
* 1 cup Onion -- finely chopped
* 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
Caribbean Jerk Chicken Breasts [6 servings]
1 env. Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
6 boneless skinless chicken breast halves (about 2 lb.)
4 cups hot cooked brown rice
MIX all ingredients except chicken and rice until well blended.
COAT chicken with dressing mixture. Place in large baking dish; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture.
PLACE chicken on greased grill over hot coals or on rack of broiler pan 5 to 7 inches from heat. Grill or broil 30 minutes or until cooked through, turning frequently. Serve with rice.
2 tablespoons vegetable oil
8 medium green onions, sliced (1/2 cup)
1 small red bell pepper, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 teaspoon dried thyme leaves
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken breast halves (1 1/2 pounds)
1. Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
2. Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
3. Heat coals or gas grill for direct heat.
4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.
or
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
6 boneless skinless chicken breast halves (about 2 lb.)
4 cups hot cooked brown rice
MIX all ingredients except chicken and rice until well blended.
COAT chicken with dressing mixture. Place in large baking dish; cover. Refrigerate 1 hour to marinate. Drain; discard dressing mixture.
PLACE chicken on greased grill over hot coals or on rack of broiler pan 5 to 7 inches from heat. Grill or broil 30 minutes or until cooked through, turning frequently. Serve with rice.