Have you ever tasted jerk chicken? Is it good?

Answer 1

G'day Maivas229,

Thank you for your question.

Jerk chicken is great for people who love hot and spicy food. If you don't, I wouldn't recommend it.

Jerk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish and even tofu) are dry-rubbed with a fiery spice mixture primarily consisting of allspice and Scotch Bonnet peppers (called Jamaican jerk spice). Traditionally the meat is wrapped in banana leaves and cooked in an earth covered pit over smoldering Pimento wood. A grill over an open fire will sufice for a modern rendition. The term 'jerk' refers interchangeably to the technique, the spice mixture, and the finished product.

The jerk seasoning relies upon a few typical items: Allspice (Jamaican pepper, Jamaican Pimento), Scotch Bonnet peppers being the most common basic ingredients, (among the hottest peppers on the Scoville scale). Cloves, cinnamon, nutmeg, thyme, garlic and other ingredients are often added. It is now possible to find pre-made jerk seasoning mixes.

This recipe is from "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. (Note: Sugar Reef is a restaurant in Manhattan)

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."

Instructions

*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.

I have attached some sources for your reference.

Regards

Answer 2

Oooh Yeah! I love spicy! I buy chicken legs in bulk, coat them in the marinade, pop them in the freezer, four to a bag. Then I have pre-marinated Jerk Chicken legs to slap on the grill in just the time it takes to defrost the chicken!

1 T Ground allspice
1 T Dried thyme
1 1/2 t Cayenne pepper
1 1/2 t black pepper
1 1/2 t Ground sage
3/4 t Ground nutmeg
3/4 t Ground cinnamon
2 T Garlic powder or fresh
1 T Sugar
1/4 c Olive oil
1/4 c Soy sauce
3/4 c White Vinegar
1/2 cup Orange juice
1 Lime juice
1 habanero seed & finely chopped
3 Green onions -- finely chopped
1 cup Onion -- finely chopped

Combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder & sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, & lime juice.
Add the habanero, onion, & mix well. Add the chicken, cover & marinate for at least 1 hour, longer if possible.

*CAUTION* Wear gloves when cutting hot peppers so there is no "hot" residue on your hand next time you touch your eyes, or go to the bathroom (ouch!)

Answer 3

Jerk is definitely Jamaican barbaque utilising close by spices for the rub. Jerk seasoning is produced from a style of close by factors, alongside with allspice, brown sugar, cinnamon, nutmeg and the scotch bonnet pepper. the beef is left to marinade interior the rub, then grilled. the effect is extremely pretty spiced, yet very flavorful from all of the seasoning. Jerk seasoning is usually obtainable at grocery shops will properly-stocked ethnic meals sections. Jerk might properly be utilized no longer basically for pork, yet poultry, fish and that i've got seen jerk goat.

Answer 4

JAMAICAN JERK CHICKEN
Active time: 45 min Start to Finish: 2 3/4
3 fresh Scotch bonnet or habanero chiles
6 scallions, coarsely chopped
1/4 lb shallots (3 meduim), quartered
3 garlic cloves, smashed
1 (1-inch) piece fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs (4 1/2 lb), thighs and drumsticks separated



Discard stems, seeds, and ribs from 2 chiles and coarsely chop. Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits. Marinate, covered and chilled, at least 2 hours.

To cook chicken using indirect heat on a 22 1/2-inch charcoal kettle grill:
Open vents on bottom of grill and on lid. Light a rounded chimney full of charcoal briquettes (about 100) and divide between 2 sides of grill, leaving a space down middle.

When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.

To cook chicken using indirect heat on gas grill:
Preheat all burners on high (until thermostat registers 500°F). Turn off 1 burner and reduce heat on other burner (or burners) to medium. (Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.

Cooks' notes:
• Chicken can marinate up to 1 day.
• If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes. Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

Makes 8 servings.

Answer 5

Delightful,if you like hot & spicy.