How to make jerk chicken from scratch?!
Answers: i know you can buy the seasoning but its not the same
I like using this recipe:
Jamaican Jerk Chicken
This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).
* 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
I've made it before, but used chicken with bones and skin still intact. Also I add liquid smoke since I don't have a smoker.
JERK CHICKEN:
ingredients
3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
1 scotch bonnet pepper (or habanero), to taste
4 whole chicken legs
directions
In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for at least 1 hr. The longer the better.
For best results, grill on a bbq otherwise an oven will do.
Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
JERK CHICKEN
6 whole chicken legs
1 tsp. ginger
1/2 tsp. paprika
1/4 tsp. ground red pepper
1/4 tsp. allspice
1/2 tsp. salt
1/8 tsp. black pepper
1 tbsp. cooking oil
1 1/2 tsp. minced garlic
1 3/4 c. chopped onion
1/2 c. chicken broth
4 oz. can tomato sauce
Remove skin from chicken. Combine next 6 ingredients in a paper bag. Add chicken and toss to coat. Refrigerate 1 hour. Heat oil in skillet. Add chicken and cook 4 minutes on each side. Remove chicken. Leave 1 tablespoon drippings in pan. Add onions and cook covered until translucent; 4 minutes. Stir in garlic and cook 30 seconds. Add chicken broth and tomato sauce. Return chicken to pan and cook covered 30 minutes.
OR
JERK CHICKEN
2 whole quartered chickens
2 tbsp. allspice
2 tbsp. black pepper
2 tbsp. salt
1 tbsp. ground thyme
2 tbsp. ground sage
1 tbsp. cayenne pepper
3/4 tsp. cinnamon
3/4 tsp. grated nutmeg
3/4 c. white vinegar
1/2 c. orange juice
1/2 c. lime juice
1 c. onion, chopped
1/4 c. soy sauce
1/4 c. olive oil
Mix ingredients...optional, but good to add..3 to 4 scallions, mined and 1 bunch of cilantro. Marinate the chicken 8-12 hours. Grill about 30 minutes or until done. You can also bake in the oven about 1/2 hour, but it's better on the grill.
This is also good for pork: whole pork tenderloins should marinate about 12 hours. Whole pork shoulders (the ones with the fat and skin) should marinate 24 hours. You should omit the olive oil if cooking a shoulder; cook the meat 4-6 hours over very low coals.
JM