what is jerk chicken?

Answer 1

My EX Boyfriend

Answer 2

it is chicken cooked with jamaican "jerk" spices etc.
beef and pork can also be cooked, thus making "jerk beef" and "jerk pork"

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.

Retrieved from "http://en.wikipedia.org/wiki/Jamaican_jerk_spice"

Answer 3

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 4

a meen person that is scarred of everything.