Jerk Chicken?

Question

I'm looking for an authentic Jerk Chicken recipe. And, it would be even better, if you could get me an authentic Cocoa Bread recipe (Jerk Chicken Sandwiches on Cocoa Bread are AMAZING!)

Answer 1

Jerk Marinade

Some people find marinades more convenient to use than spice pastes. This Jamaican marinade is more liquid than a paste, but not as liquid as most marinades. The flavor of the jerk marinade may strike you as a little harsh when you first mix it, but I assure you, the flavors will all blend and mellow as the meat cooks. To increase the heat of this rather mild marinade, add hot pepper sauce. If you want less heat, remove the seeds and membranes containing the seeds from the peppers before grinding them.

Yield: About 1½ cups

Ingredients:

1 onion, finely chopped
½ cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
½ teaspoon ground nutmeg
½ 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
Method:
Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and combining. This will provide an excellent marinade for chicken, beef or pork.
Store leftover marinade in the refrigerator in a tightly closed jar for about 1 (one) month.



Authentic Jamaican Jerk Chicken

Yield: 6 servings

Ingredients:

2 chickens (approximately 3½ pounds each) cut into serving pieces
1½ cups Jerk Marinade
Method:
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 1½ 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.

Cocoa Bread


5-1/2 cups bread flour
1/2 cup cocoa
1 pkg dry yeast
1/4 cup shortening (or butter/margarine)
2 eggs, well beaten
2 cups milk, lukewarm
1/2 cup sugar
1/2 teaspoon salt

Dissolve yeast with 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and set aside to rise in a warm place until light. Add shortening and sugar, which have been creamed together, eggs, cocoa, salt, and remainder of flour or enough to make a soft dough.

Knead lightly and place in well-oiled bowl. Cover and set in a warm place until double in bulk - about 2 hours. Form into loaves. Place in well-oiled bread pans, filling them 1/2-full.

Cover and let rise again until double in bulk. Bake in hot oven (425 F) 40- 50 minutes. 2 loaves

Answer 2

I love Jerk Chicken!

# 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

rim 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.

Answer 3

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.

2 packages yeast
1 teaspoon sugar
1/4 cup warm water
3/4 cup warm milk
1 1/2 teaspoons salt
1 egg, lightly beaten
3 cups flour
1/2 cup butter, melted

Dissolve yeast and sugar in water then stir in milk, salt and egg.
Add 1/2 of the flour and stir, continue to add flour until you have a dough that can be turned out of the bowl.
Knead the dough for 10 minutes until smooth but firm.
Oil a clean bowl and turn the dough in it until coated.
Cover with a damp towel and let it rise for 1 hours Cut into 10 portions and roll each piece into a 6 inch diameter circle.
Brush with melted butter then fold in 1/2.
Brush with more butter and fold in 1/2 again.
Set breads on a oiled baking sheet and let them rise until they double in size.
Preheat oven to 425 F set a pan of hot water on the lowest oven rack.
Bake for about 12- 15 minutes or until golden brown (on upper rack, set to middle).

Answer 4

try www.allrecipes.com
I have found a few on there, but I don't know if there are any really "authentic" recipes.

Answer 5

Food.com

Answer 6

Haven't had any in a while... maybe I'll try some tonight for dinner!!

Don't forget the rice and peas!! :-)

Answer 7

http://www.dianaskitchen.com/page/poultry/jerkchk.htm

Answer 8

I can't help you, but I'd be very surprised if you didn't get some dirty comments related to this...

Answer 9

I can't stop laughing. I didn't know you could jerk a chicken.

Answer 10

No