Does anyone have a good recipe for jerk chicken?

Question

I am 11 years old and I have never hadd jerk chicken.

Answer 1

BEST JAMAICAN JERK CHICKEN RECIPE: easy & delish!

1 tb Ground allspice 1/4 c Soy sauce
1 tb Dried 4hyme 3/4 c White vinegar
1 1/2 ts Cayenne pepper 1/2 c Orange juice
1 1/2 ts Freshly ground black pepper Juice of 1 lime
1 1/2 ts Ground sage 1 Scotch bonnet pepper, seeded
3/4 ts Ground nutmeg -and finely chopped
3/4 ts Ground cinnamon 1 c Chopped white onion
2 tb Salt 3 Green onions, finely chopped
2 tb Garlic powder 4 Chicken breasts (6 to 8 oz
1 tb Sugar -each), trimmed of fat
1/4 c Olive oil

"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 spices, but moist and tender."

METHOD
In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions 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.

Heat the leftover marinade and serve on the side for dipping.

Answer 2

Jamaican Jerk Chicken

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 12 minutes
Cook Time: 45 minutes
Yield: 4 servings

1 whole chicken, halved
1 lime, halved
Pinch salt
4 to 5 tablespoons of Jerk Rub seasoning, recipe follows
8 to 12 pimento (allspice) leaves, for flavor, optional

Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
Preheat a barbecue grill to medium high.
If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
Let chicken sit for 10 minutes before cutting into quarters.

Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)

Put all ingredients into food processor. Mix on high for 15 pulses.
Yield: 1/2 to 2/3 cup

Answer 3

Jerk Chicken

Ingredients

(4 servings)

1 tb Ground allspice
1 1/2 ts Cayenne pepper
1 1/2 ts Ground sage
3/4 ts Cinnamon
2 tb Garlic powder
1/4 c Soya sauce
1/2 c Orange juice
1 c Minced onion
4 ea Chicken breasts, halves
1 tb Dried thyme
1 1/2 ts Black pepper
3/4 ts Grated nutmeg
2 tb Salt
1 tb Sugar
3/4 c Vinegar
1/4 c Olive oil
3 ea Green onions


Instructions

In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients.

Answer 4

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


"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.
http://www.dianaskitchen.com/cgi-bin/MasterPFP.cgi?doc=self&top=self&bottom=http://www.dianaskitchen.com/

Jamaican Jerk Chicken Recipe

JAMAICAN JERK CHICKEN


* 1 whole chicken, cut up
* 2-3 TBS. DARK FIRE Jamaican Jerk
* 1 1/4 cups water
* 1/4 cup chicken stock
* 1 TBS. vegetable oil
* 1 TBS. minced scallions (optional)


Procedure:
Combine DARK FIRE Jamaican Jerk Seasoning with all liquid ingredients, stir well, add scallions, if desired. Place chicken in zip-top bag or large bowl, marinate at least a 1/2 hour or up to 24 hours (spices will re-hydrate and sauce will become fairly spicy after 3-4 hours and quite hot afer 12 hours). Preheat grill or broiler to medium-high heat. Remove chicken from marinade and place on hot grill (skin side down) or broiler pan (skin side up). Simmer reserved marinade for 3-5 minutes and use for basting and dipping sauce, do not use unless simmered! After about 6-8 minutes, baste and turn the chicken to sear the other side. Turn heat down to medium and cook until temperature in breast reaches 160 degrees, and thighs & legs reach 175 degrees and the juices run clear.

Serve with dipping sauce on the side. Excellent with baked or mashed sweet potatoes and fried plantains. Or Jamaian style Rice & Peas (recipe coming soon).

**For extra spicy sauce, add another tablespoon of DARK FIRE Jamaican Jerk Seasoning to the sauce as it simmers, ladle over chicken when serving.

http://luckyblackcatspiceco.com/id22.html

Jamaican Jerk Chicken
From Derrick Riches,
Your Guide to Barbecues & Grilling.
FREE Newsletter. Sign Up Now!
This Jerk Chicken is marinated to add extra flavor, unlike other recipes that simply call for a jerk rub.
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.

Jamaican Jerk SauceShop online for Jerk Sauce, Salsas, Hot Sauces & More. Large Selection.www.cosmicchile.com

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.

http://bbq.about.com/od/chickenrecipes/r/bl10106a.htm

You will luv any of these!

Answer 5

go to allrecipes.com!

Answer 6

go to cooks.com!