Jerked chicken?

Question

A Jamaican guy I knew years ago once made a jerked chicken dish, I have never had it in a resturaunt or been able to duplicate its taste....any Jamaicans out there have this outstanding receipe they are will to share?

This was a spicy dish, but the spicyness was addicting!

Answer 1

INGREDIENTS
1/2 green onion, minced
1/4 cup orange juice
1 tablespoon minced fresh ginger root
1 tablespoon minced jalapeno peppers
1 tablespoon lime juice
1 tablespoon soy sauce
1 clove garlic, minced
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (2 to 3 pound) whole chicken, cut into pieces
DIRECTIONS
Combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.
Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

Answer 2

Try this one :)

Grilled Jerk Chicken

10 Scotch bonnet chile -- pureed (these are VERY hot!)
15 Chile, fresh -- your favorite
2 tablespoons Rosemary -- dried
2 tablespoons Parsley -- chopped
2 tablespoons Basil -- dried
2 tablespoons Thyme -- dried
2 tablespoons Mustard seeds
3 Scallions finely chopped
1 teaspoon Salt
1 teaspoon Black pepper
Juice of 2 limes
1/4 cup Mustard -- cheap prepared
2 tablespoons Orange juice
2 tablespoons White vinegar
6 Chicken leg quarter

Combine all the rub ingredients in a food processor, or blender, and blend them into a paste, making sure that all the ingredients are fully integrated.

The paste should be approximately the consistency of a thick tomato sauce. If it is too thick, thin it out with a little more white vinegar. Cover the paste and let it sit n the refrigerator for at least 2 hours for the flavors to blend together. Overnight is the ideal amount of time to give them to get acquainted.

Rub the chicken leg quarters with paste and place them on the grill over very low heat. If you have a covered cooker, put the coals to one side and the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered. The key here is to use a very low heat. You need to be patient and give yourself plenty of time. The chicken is technically done when the meat is opaque and the juices run clear. However, the ideal is about 10-15 minutes past that point, when the meat pulls away from the bone easily. It is very hard to overcook this. In fact you can only screw it up if you burn the paste by having the heat too high. The longer the chicken stays on the grill, the more superior the smoky flavor. After cooking, separate the leg from the thigh by cutting at the natural joint between them. Serve one leg or thigh per person accompanied by a few spoonfuls of Banana-guava ketchup.

Answer 3

The easy way is to get jerk seasoning from a local store, spice stores are sure to have it. Then you just cook some chicken, put some on a enjoy! I've had it before too, that stuff is to good to be true.

Answer 4

I don't have a recipe - but "Jerk" refers to a Jamaican spice.

Answer 5

I though you ment something else. LOL!!