Can someone please give me a recipe for Jerk Chicken?!
Can someone please give me a recipe for Jerk Chicken?
Answers:
------Easy JAMAICAN JERK CHICKEN
10 lg. South Bonnet Chile
3 scallions (substitute)
1/4 tsp. lime juice (fresh)
1/4 tsp. yellow mustard
2 tbsp. white wine vinegar
2 tbsp. each rosemary, basil, thyme
2 tbsp. mustard seeds and parsley
1 tsp. salt and pepper
6 whole chicken legs
Puree chile (or scallions) and all other ingredients, except chicken, to a paste. Refrigerate for 2 hours. Submerge chicken legs in mixture and be sure it is coated well. Then grill chicken legs over very low heat for 40-50 minutes.
----------------Jamaican Jerk Chicken
INGREDIENTS:
* 1 pound skinless chicken breasts
* 1 jalapeno pepper, seeded and diced
* 3 tablespoons water
* 2 tablespoons lime juice
* 2 tablespoons lemon juice
* 1 tablespoon Dijon style mustard
* 4 cloves garlic, mined
* 2 cubes chicken bouillon
* 1/2 teaspoon ground cumin
* 1/4 teaspoon dried thyme
PREPARATION:
Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight. Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.
------------2nd way--------------
Jamaican Jerk Chicken
INGREDIENTS
* 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
DIRECTIONS
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.
-----------