What does Jamaican Jerk Chicken taste like and does anyone have an authentic recipe for it?

Question

What do you serve it with?

Answer 1

I found this on a website for you, the preparation is a bit outlandish but the result is superb.

all the best.




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.

Answer 2

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.

Answer 3

Jerk Chicken is a spicy, grilled chicken. Epicurious.com has a good recipe for it. Careful with the hot peppers. Usually rice and peas is served with Jerk Chicken and a side salad. Hope this helps.

Answer 4

JAMAICAN JERK CHICKEN

10 lg. South Bonnet Chile
3 scallions (substitute)
1/4 tsp. lime juice (fresh)
1/4 tsp. yellow mustard
2 tbsp. white wine vinegar
2 tbsp. each rosemary, basil, thyme
2 tbsp. mustard seeds and parsley
1 tsp. salt and pepper
6 whole chicken legs

Puree chile (or scallions) and all other ingredients, except chicken, to a paste. Refrigerate for 2 hours. Submerge chicken legs in mixture and be sure it is coated well. Then grill chicken legs over very low heat for 40-50 minutes.

Answer 5

JAMAICAN JERK CHICKEN

4 scallions, minced
1 tsp. allspice
3 tbsp. oil
2 1/2 lbs. chicken thighs
2 jalapenos, minced
2 limes
Salt & pepper

Put scallions and peppers in large bowl. Add 3 tablespoons juice from limes, oil, salt and pepper. Whisk well. Marinate chicken 30 to 60 minutes. Broil chicken 30 to 40 minutes, 4 to 6 inches from heat, basting occasionally.

Answer 6

What Is Jerk Chicken

Answer 7

Wow, it is HOT!!!!

If you want a quick cheat's alternative to make it, you can buy jerk paste in a jar from the supermarket. I know Tesco sells it because I bought some there. If I remember rightly you rub it on the meat, let it marinade and then grill it.

It is nice, nut have a cool drink handy!!

Answer 8

Jerk
This Jamaican way of cooking has invaded restaurants and cafes worldwide, adding a hint of spice to cocktail parties and backyard cookouts alike. Just about any meat can be ‘Jerked’, but the real secret to the flavourful taste is the marinade, a truly Jamaican blend of spices and seasonings. Of course, a homemade Jerk marinade is best, but today there are several commendable brands of Jerk seasoning that do just fine.

1 dash of ground nutmeg
1 dash of mace
1 pinch of salt
1 pinch of black pepper
2 tsps. Ground Jamaican Pimento
2 cups of chopped escallion (green onions)
2 onions
2 hot scotch bonnet peppers
2 tbsp vegetable oil
1/2 cup orange juice

Finely chop onions, peppers, scallion, and thyme. Blend all ingredients (preferably in a blender or food processor), pour mixture on chicken, pork, fish or beef and let marinate overnight (or at least for two hours). Grill meat slowly over hot coals until cooked. Yields 12.



Jamaican Jerk Dry Rub
2 teaspoons allspice
2 teaspoons minced fresh thyme 3 teaspoons packed brown sugar
1 teaspoon cinnamon 1 teaspoon paprika 2 teaspoons grated nutmeg
2 teaspoons ground ginger
2 teaspoons cayenne pepper
1 teaspoon ground thyme
1 1/2 teaspoons ground habanero peppers
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
Place all ingredients in a jar and shake it up-then toss with chicken or pork. This is hot.

Jerk Rub **Really Good**
1 onion, chopped
1/2-cup scallion, diced
4 hot peppers, finely chopped
2 teaspoons dried thyme
2 teaspoons salt
1 teaspoon allspice
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Combine all ingredients in a blender and blend until smooth. Store in an airtight container, refrigerated for up to one month.

Jamaican Jerk Chicken
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
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 for between 4 hours to overnight. Preheat grill. Remove chicken from 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 marinade.

Jamaican Jerk Rub

4 tbl Ground allspice
1 tbl Dried thyme
1 tbl Paprika
1 tsp Ground red pepper
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Salt
1/4 tsp Black pepper
•Mix all ingred. Rub on chicken, beef or pork. Bake or bar-b-que.

Jerk Rub
1 Onion, fine chopped
1/2 cup Scallion, finely chopped
2 tsp Ground thyme
2 tsp Salt
1 tsp Allspice
1/4 tsp Ground nutmeg
1/2 tsp Ground cinnamon
4 Hot peppers, finely ground
1 tsp Black pepper

Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month

Answer 9

Its yummy, though we usually jerk pork ribs rather than chicken here. I don't have a recipe to hand, but it involves scary amounts of chillis :)

Answer 10

both are roughly the same except when it comes to protein. MOST veggies include a reasonable amount of protein; fruits does not.