I am looking for an authentic Jamaican jerk chicken recipe. I am not impressed by Al Rochers recipe.?!


Question: I have no access to pimento wood. I like hickory. I am after flavor not too much heat. i am cooking on a charcoal smoker grill with hickory low and slow.


Answers: I have no access to pimento wood. I like hickory. I am after flavor not too much heat. i am cooking on a charcoal smoker grill with hickory low and slow.

here it is..

Authentic Jamaican Jerk Chicken

Ingredients:

2 chickens (approximately 3 1/2 pounds each) cut into serving pieces
1 1/2 cups Jerk Marinade (recipe below)

To prepare rub the chicken with the marinade and marinate in the refrigerator for at least 4 hours.

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 1 1/2 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.

Yield: 6 servings


Jamaican Jerk Chicken

2 cut-up chickens
1 1/2 cups Jerk Marinade (recipe follows)

Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours.
Arrange chicken on prepared grill*, skin side down. Baste frequently** and turn chicken about every 10 minutes. Over a slow fire (which is preferred), the chicken will cook in approximately 1 1/2 hours. Over a hotter grill, it will take about 40 minutes. Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.
Makes 8 servings.

* For authentic Jamaican flavor, allspice (pimento) wood is added to the coals. Apple wood or hickory may be substituted. Coals should be white when chicken is placed on grill

** The National Chicken Council recommends dividing the marinade, using a portion for marinating chicken and reserving a portion for basting.


Jerk Marinade

1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

Mix together all ingredients in blender or food processor, processing to combine well.
Makes about 1 1/2 cups.

Recipe provided courtesy of the National Chicken Council. Used with permission.

I am 1/2 jamaican. Here is my recipe.

Jamaican Jerk Chicken

2 cut-up chickens
1 1/2 cups Jerk Marinade (recipe follows)

Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours.

Arrange chicken on prepared grill, skin side down.

Baste frequently.

Turn chicken about every 10 minutes.

Over a slow fire the chicken will cook in approximately 1 1/2 hours.

Hotter grill, it will take about 40 minutes.

Chicken is done when the flesh feels firm and juices run clear.

Makes 8 servings.

* Apple wood or hickory may be substituted. Coals should be white when chicken is placed on grill

** I recommend dividing the marinade, using a portion for marinating chicken and reserving a portion for basting.


Jerk Marinade

1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

Mix together all ingredients in blender or food processor, processing to combine well.
Makes about 1 1/2 cups.

Jamaican jerk chicken (authentic)

Categories: Caribbean Chicken Main dish Poultry
Yield: 1 batch
1 tablespoon Ground allspice
1 tablespoon Ground thyme
1 ? teaspoon Cayenne pepper
1 ? teaspoon Freshly ground black pepper
1 ? teaspoon Ground sage
? teaspoon Ground nutmeg
? teaspoon Ground cinnamon
1 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
? cup Olive oil
? cup Soy sauce
? cup White vinegar
? cup Orange juice
1 Lime; juice of
1 Scotch Bonnet pepper seeded & finely chopped
1 cup Chopped white onion
3 Green onions; finely chopped
4 To 6 chicken breasts

JAMAICAN JERKED CHICKEN

4 tsp. allspice berries (crushed) in mortar & pestle or 1 tsp. ground
6 cloves garlic, crushed & peeled
2 tbsp. fresh ginger, chopped & peeled
2 tbsp. dark brown sugar
1 tsp. ground cinnamon
1/2 to 1 tsp. chopped, seeded jalapeno pepper
1/4 to 1/2 tsp. black pepper
1/4 to 1/2 tsp. ground hot red pepper
1/2 tsp. salt
1/3 c. olive oil
1/2 c. sliced green onions
1/4 c. red wine vinegar
2 tbsp. lime juice
1 chicken (3 1/2 lbs.), cut into 12 pieces

Combine allspice, garlic, ginger, sugar, cinnamon, jalapeno, red pepper, black pepper, salt, oil, onion, vinegar and lime juice in food processor. Whirl until smooth.
Place chicken in large non-reactive pan. Rub with marinade. Gently lift skin up and rub marinade under skin. Cover with plastic wrap. Refrigerate 2 hours.

Preheat oven to hot (400 degrees). Transfer chicken to boiler-proof baking pan that will hold pieces in one layer.

Bake in preheated hot oven for 35 minutes. Raise oven temperature to broil and broil chicken 4 inches from heat 4 to 5 minutes or until lightly crisped. (The difference between the range of the hot spices is so you can make it to your taste.)





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