How do you fix jerk chicken?

Answer 1

Jerk Chicken
FAST
SERVES: 4
Jamaicans love this sweet-and-spicy rub on both chicken and meat. Our rub is a little less fiery than the traditional version, but if you'd like to kick the heat up a notch, just add more cayenne pepper.
ingredients
3 scallions including green tops, chopped
2 cloves garlic, chopped
1 tablespoon ground allspice
1 tablespoon dried thyme
1 teaspoon cayenne
1/2 teaspoon fresh-ground black pepper
1 1/4 teaspoons salt
1 teaspoon grated nutmeg
2 tablespoons brown sugar
1/4 teaspoon vinegar
1/4 cup cooking oil
4 whole chicken legs


directions
In a food processor or blender, puree all the ingredients except the chicken legs. Put the chicken in a large roasting pan and coat with the pureed mixture. Let the chicken marinate for about 30 minutes.
Heat the oven to 450°. Cook the chicken legs in the upper third of the oven for 15 minutes. Turn the legs over and cook until just done, about 15 minutes longer.
NOTES

Menu Suggestion
Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment.

Test-Kitchen Tip
The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. We've suggested thirty minutes, but you can marinate the chicken for up to twenty-four hours.


The strong flavors in this recipe will be best with a refreshing wine that combines low alcohol and good acidity. Try a slightly chilled Beaujolais from France. Or open a cold bottle of a light-bodied beer.

Answer 2

Here's the recipe I use:
For the marinade:
2 cups finely chopped scallion
2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves), or 1 tablespoon Scotch Bonnet Pepper Sauce plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken parts, the wing tips discarded
Vegetable oil for brushing the grill

Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.
On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

You can get it, and other variations here:

Answer 3

Jerk Sauce



INGREDIENTS :

1/2 cup pimento( allspice berries)
1/2+ cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1-2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten
Shop Now for Jamaican recipe ingredients & seasoning in our online store.
METHOD:

Put content in a food processor or blender and liquidfy
Pour sauce in a Jar and keep refrigerated.
The sauce will keep forever if kept refrigerated
To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
Seasoning Instruction for Chicken

Leave skin on chicken
Rub the meat (chicken, pork or beef) with the seasoning.
With chicken, be sure to rub under skin and in cavities
Marinate overnight.
Seasoning Instruction for Pork or Beef

Rub the meat. If using a pork shoulder, make shallow cuts and rub in.
Marinate overnight.
Seasoning Instruction for Fish

Can also be used with fish, but use a "steak fish" like grouper, dolphin, , king
Marinate overnight.
Cooking Instructions

Grill at lowest possible setting over a low fire until done.
Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
Chop meat into pieces, and serve traditionally with hard-dough bread

Answer 4

It's hot but tantalizes the taste-buds
Jamaican Jerk Chicken
INGREDIENTS:
1 tbs. Ground allspice
1 tbs. Dried thyme
1 1/2 tsp. Cayenne pepper
1 1/2 tsp. Freshly ground black pepper
1 1/2 tsp. Ground sage
3/4 tsp. Ground nutmeg
3/4 tsp. Ground cinnamon
2 tbs. Salt
2 tbs. Garlic powder
1 tbs. Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, seeded and finely chopped
1 cup Chopped white onion
3 Green onions, finely chopped
4 Chicken breasts (6 to 8 oz)trimmed of fat

METHOD / DIRECTIONS:

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, 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.
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Jerk Chicken Wings

INGREDIENTS:
For the marinade
1 onion, chopped
2/3 cup finely chopped scallion
2 garlic cloves
1/2 teaspoon dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons ground allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 cup minced pickled jalapeño pepper, or to taste (wear rubber gloves)
1 teaspoon black pepper
6 drops of peppers sauce, or to taste
2 tablespoons soy sauce
1/4 cup vegetable oil
18 chicken wings (about 3 1/4 pounds), the wing tips cut off and reserved for another use

METHOD / DIRECTIONS:
Make the marinade:
In a food processor or blender purée the onion, the scallion, the garlic, the thyme, the salt, the allspice, the nutmeg, the cinnamon, the jalapeño, the black pepper, the Tabasco, the soy sauce, and the oil.

In a large shallow dish arrange the wings in one layer and spoon the marinade over them, rubbing it in (wear rubber gloves). Let the wings marinate, covered and chilled, turning them once, for at least 1 hour or, preferably, overnight.

Arrange the wings in one layer on an oiled rack set over a foil-lined roasting pan, spoon the marinade over them, and bake the wings in the upper third of a preheated 450°F. oven for 30 to 35 minutes, or until they are cooked through.

Answer 5

The spices are sold at any store, I buy mine at Kroger. On the label, it give instructions on how to marinate, which in my opinion is the only way to prepare.
Put chicken in a plastic bag with the marinate, and after a couple of hours, grill it until done. The marinate creates a nice dark outside, and juicy inside.
Enjoy!

Answer 6

Grilled Jerk Chicken with Mango Cilantro Salsa
(recipe courtesy of Bobby Flay)

Difficulty: Easy
Prep Time: 24 hours
Cook Time: 15 minutes
Yield: 4 servings
Rating: * * * * *

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on

To prepare the jerk chicken:
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.

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Jerk Chicken (Grilled Spicy Marinated Chicken)
Recipe courtesy Gourmet Magazine

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 24 hours
Cook Time: 25 minutes
Yield: 10 servings
Rating: * * * * *

Marinade:
1 cup finely chopped scallion
2 Scotch bonnet or habanero chiles, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chiles for garnish
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 1/2 teaspoons ground allspice
1 1/2 teaspoons English-style dry mustard
1 bay leaf, center rib discarded and crumbled
1 garlic clove, chopped
1 1/2 teaspoons salt
1 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
2 1/2 pounds chicken parts, the wing tips discarded
Vegetable oil, for brushing the grill


To make the marinate: In a food processor or blender puree the scallion, the chiles, the soy sauce, the lime juice, the allspice, the mustard, the bay leave, the garlic, the salt, the sugar, the thyme, and the cinnamon.
Put the chicken parts in a heavy-duty resealable plastic bag and spoon the marinade over them, coating them well. Seal the bag, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals, grill the chicken, in batches if necessary, and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chiles.

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Jerk-Style Chicken

Recipe Rating: * * * * *
Prep Time: 10 min
Total Time: 1 hr 55 min
Makes: 6 servings

1 envelope GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 Tbsp. firmly packed brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper (cayenne)
1 broiler-fryer chicken (2-1/2 lb.), cut up **

MIX all ingredients except chicken in large shallow dish until well blended.
ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade.
PREHEAT greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked through, turning frequently.

**Great Substitute
Prepare as directed, using 1-1/2 lb. boneless skinless chicken breasts and decrease the grilling time to 20 to 25 minutes.

Answer 7

well you make chicken and you put it in front of a guy and say "There's your dinner, JERK!"

Answer 8

http://chicken.allrecipes.com/az/JamaicanJerkedChicken.asp