Calling all Jerk Chicken lovers...?!
I do not want links from the web for jerk recipes!. If you have not cooked the recipe I do not want it!. What I want is TRIED and TRUE Jerk recipes that you LOVE and have cooked over and over again!.
Send me some love!Www@FoodAQ@Com
Send me some love!Www@FoodAQ@Com
Answers:
Well not only am I a Jerk Nut, I am a former chef and worked in Jamaica, my recipe is the traditional paste one, made with green onions/scallions, garlic, ginger, oil, I like vinegar more than citrus juice but that is a personal taste, spices like allspice (I grind the berries fresh in my spice blender), cinnamon (very light), nutmeg, Jamaican thyme fresh or I dry some for time I have not got fresh, now as for heat, I like a couple of scotch bonnet peppers, I use 1 whole trimmed and one with the seeds out, but chili flakes or cayenne can be used if the SCB are not available!.
For mine, I like dark meat so I use leg quarters, and marinate them overnight, then baked them for 30 minutes and finish them on the BBQ for a smoky brown flavour, the char is the way to heighten the taste, serve with the traditional rice and peas, even a side of Jamaican cole slaw or fried plantains!.Www@FoodAQ@Com
For mine, I like dark meat so I use leg quarters, and marinate them overnight, then baked them for 30 minutes and finish them on the BBQ for a smoky brown flavour, the char is the way to heighten the taste, serve with the traditional rice and peas, even a side of Jamaican cole slaw or fried plantains!.Www@FoodAQ@Com