what do i need to make jerk chicken?

Question

i need need the recipie for jerk chicken

Answer 1

Jerk Chicken

Time: 5 hours 30 minutes (5 hrs prep, 30 min cooking)
Makes: 4 servings

---Jerk Chicken Marinade---
1 1/2 tablespoons ground allspice
1 1/2 tablespoons dried thyme
3/4 teaspoon cayenne pepper
1 tablespoon fresh ground black pepper
1 tablespoon ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons salt
1 1/2 tablespoons garlic powder
1 1/3 tablespoons sugar
3 tablespoons olive oil
3 tablespoons canola oil
6 tablespoons soy sauce
1 cup white vinegar
3/4 cup fresh squeezed orange juice
3 tablespoons fresh lime juice
1 small scotch bonnet peppers, finely diced i use jalapenos
3/4 white onion, chopped
1/3 cup chopped green onions
3/4 tablespoon chopped fresh garlic

1. Mix all ingredients together.
2. Refrigerate.
3. In a bowl, marinate chicken in jerk marinade for 4 to 5 hours, in the
refrigerator.
4. Saute chicken in oil, over high heat, until cooked through, about 3 minutes
on each side.
5. Serve with rice and beans.



Crockpot Jerk Chicken

1 large onion, cut into 8 pieces
1 generous tablespoon candied ginger
1 1/2 tablespoons minced canned chipotle chiles, or
more, to taste
1/2 teaspoon ground allspice
2 tablespoons dry mustard
1 teaspoon freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
2 tablespoons garlic oil (available in many
supermarkets and gourmet stores)
1 3 1/2-pound chicken, skin removed and cut into 8
pieces, or 3 1/2 pounds
chicken tenders

To prepare sauce, place onions and ginger in work bowl
of food processor fitted with metal blade, and process
to chop into very fine pieces. Add everything but
chicken and pulse to combine.

Place chicken in slow cooker and coat with sauce.
Cover, set on low, and cook for 6 to 8 hours, or set
on high and cook until chicken is tender, 2 to
3 hours. Makes 4 servings.


Jamaican Jerk Chicken


1 whole chicken, halved
1 lime, halved
Pinch salt
4 to 5 tablespoons of Jerk Rub seasoning, recipe
follows
8 to 12 pimento (allspice) leaves, for flavor,
optional

Rub the chicken with lime and salt. Rub jerk seasoning
over chicken halves. Marinate in the refrigerator
overnight for the best results.

Preheat a barbecue grill to medium high.

If using, spread the pimento leaves on the grill.
Barbecue should be on medium-low heat. Grill the
chicken for about 45 minutes, turning often to
optimize cooking and browning.

Alternatively, you may use your home oven, heated to
375 degrees F., but do not use pimento leaves.

Let chicken sit for 10 minutes before cutting into
quarters.

Jamaican Jerk Rum Rub:
1 red onion, chopped
1 1/2 teaspoons dried thyme
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
4 teaspoons white pepper
1/4 cup chopped green onion tops
2 teaspoons salt
1/4 teaspoon ground nutmeg
5 small jalapenos
2 tablespoons cooking oil (olive or vegetable)
Splash flavorful rum

Put all ingredients into food processor. Mix on high
for 15 pulses.

Yield: 1/2 to 2/3 cup


Oven-Style Jerk Chicken
Prep Time: 20 min.

The jerk marinade flavors this dish with the aroma of
warm winds in the Caribbean.

Ingredients

1/4 cup soy sauce
2 tablespoons rum
3 tablespoons cooking oil
1/2 cup chopped onion
2 cloves garlic
2 whole cloves
1 teaspoon dried thyme, crushed
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon black peppercorns
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 2-1/2- to 3-pound broiler-fryer chicken, cut up

Directions:

1. In a blender container combine all ingredients
except chicken. Cover and process on high speed until
blended. Place chicken in a heavy duty resealable
plastic bag; add marinade. Seal bag. Marinate in
refrigerator 4 to 24 hours, turning bag occasionally.
2. Preheat oven to 350 degrees F. Remove chicken from
marinade. Arrange chicken in a 3-quart rectangular
baking dish. Bake, uncovered, for 45 to 55 minutes or
until chicken is tender and no longer pink (180
degrees F). Makes 4 servings.

Answer 2

Jerk Chicken
1 whole chicken, cut into 8 pieces

Toast and grind the following in a dry skillet:
1/2 of 1 nutmeg
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 pimento seeds (allspice)
1 teaspoon black peppercorns

In a blender or food processor puree:
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves

Combine all of the above in a bowl and stir in the following:
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar

Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.

Answer 3

whenever i jerk my chicken, i like it nice and greasy. Jerked chicken should only be seasoned wtih jerk season. just don't jerk it off the bone.

Answer 4

I love Jerk Chicken! # one million tablespoon Ground allspice # one million tablespoon Dried thyme # one million one million/two teaspoons Cayenne pepper # one million one million/two teaspoons Freshly flooring black pepper # one million one million/two teaspoons Ground sage # three/four teaspoon Ground nutmeg # three/four teaspoon Ground cinnamon # two tablespoons Garlic powder or recent # one million tablespoon Sugar # one million/four cup Olive oil # one million/four cup Soy sauce # three/four cup White Vinegar # one million/two cup Orange juice # one million Lime juice # one million Scotch bonnet pepper (habanero) # three Green onions -- finely chopped # one million cup Onion -- finely chopped rim fowl of fats. In a colossal bowl, mix the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a cord whisk, slowly upload the olive oil, say sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and blend good. Add the fowl breasts, duvet and marinate for no less than one million hour, longer if viable. Preheat an out of doors grill. Remove the breasts from the marinade and grill for six mins on every part or till thoroughly cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve at the part for dipping. Note: Scotch Bonnet peppers, often referred to as "Habaneros" are the freshest of the capsicum peppers, they are real incendiary. Substitute Serranos of Thai Bird Chiles in case you are not able to uncover them.