does anyone know what are the ingredients which go into making jerk chicken and how you cook it?

Answer 1

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

Here is a recipe that i tried years ago and absolutely love it ....
not to spicy. kinda laid back just like the jamaicans mon.....

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
METHOD:
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.

Answer 3

Jerk Chicken

1 cup Vegetable oil
2 sm Onions, coarsely chopped
3 x Scallions, coarsely chopped
2 x Green scotch bonnet peppers
1 tbl Grated ginger
2 tbl Coarsely chopped garlic
1 tbl Fresh thyme leaves
2 tbl Red wine vinegar
1 tbl Brown sugar
1/4 tsp Ground cinnamon
1/4 tsp Freshly ground nutmeg
1/4 tsp Ground cloves
1 1/2 tsp Ground allspice
1/2 tsp Salt
1/4 tsp Freshly ground pepper
2 tsp Lime juice
2 tbl Meyer's rum
1 tbl Tamarind concentrate
2 whl chickens, each 3-4 pounds
4 tbl Olive oil

Add marinade ingredients to food processor and puree until almost smooth.
Pierce the chicken with the tip of a knife to make many tiny holes. Rub marinade into chicken and refrigerate 24 to 48 hours, depending on desired intensity.
When ready to cook, prepare a slow and smoky charcoal fire. Remove chicken from marinade. Transfer the marinade to a small sauce pan. Brush chicken with oil and grill over low heat until done, about 30 minutes.
Yield: 8 servings

Answer 4

my jerk chicken
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

" 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.
grease a pan, put in chicken and half of the marinade. let cook at 325 til done coating chicken with marinade. i normally serve with sweet potato fries and coleslaw, sometimes when i am lazy i will buy hot curry powder and substitute for some of the ingredients

Answer 5

your in luck to a certain extent .Ive been searching the universe myself for the recipe .and there still keeping the measurement of spices a top secret. this is what i found.allspice 22% chillipowder 12% the rest of the spices are pot look in measurement.but hear they are chillipepper, oregano ,garlic salt, black pepper, dried onion, paprika, sugar, dried garlic, cayenne pepper, bay leaf, turmeric,redbell pepper,chopped finely, citric acid, 1tsp of soy sauce, mix and leave in the fridge overnight the longer the better, ive worked out the other herbs&spices should be measured at 1 tea spoon flat to be 5% it makes up 44% left from the allspice and chilli powder . idont no whats in the allspice.

Answer 6

season ur chicken and not just with salt and pepper, and its best to use a jerk drum or barbecue pan, get some jerk sauce to baste on the chicken and turn on at regular intervals until cooked.

Answer 7

www.bbc.co.uk/food