How is jerk chicken prepared?

Answer 1

Here is a recipe for Jerk marinade:
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.

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Now to make Jerk Chicken:
Rub the chicken with the marinade and marinate in the refrigerator for at least 4 hours (I prefer overnight).

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.

Answer 2

You can find jerk chicken rub in many stores, and it'll have directions right on the label. The one I use (sorry, I forget the brand name) is a thick paste than you mix with oil, then brush it onto the chicken and let it soak in (marinate). Then you grill the chicken, the same as you would with any type of grilled chicken: on an indoor grill (like a George Foreman), on an outdoor grill (I have a gas one, but I prefer charcoal), or even with a grill pan on top of the stove. You can also brush more of the paste (not the stuff you used for the marinade, but leftovers that haven't touched the raw meat) as the chicken cooks for a stronger flavor.

Answer 3

Same as beef.