how do i cook jerk chicken?

Answer 1

Here you go,

Simple Caribbean Jerk Chicken

1 envelope Italian salad dressing mix
2 tablespoons brown sugar
2 tablespoons oil
2 tablespoons soy sauce
1 teaspoon cinnamon
1 teaspoon thyme
1/2 teaspoon ground red pepper
2 1/2 lbs chicken pieces

Mix all ingredients except chicken in bowl.
Pour over chicken.
Cover and marinate 1 hour or over night in fridge.
GRILL it!
Enjoy!

Answer 2

this is a great one. Enjoy.

Jerk means Jamaican barbecue. This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Or just make a chicken sandwich out of it! I also add garlic and a kiwi to the marinade."



INGREDIENTS

* 6 green onions, chopped
* 1 onion, chopped
* 1 jalapeno pepper, seeded and minced
* 3/4 cup soy sauce
* 1/2 cup distilled white vinegar
* 1/4 cup vegetable oil
* 2 tablespoons brown sugar
* 1 tablespoon chopped fresh thyme
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground allspice
* 1 1/2 pounds skinless, boneless chicken breast halves

DIRECTIONS

1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
3. Preheat grill for high heat.
4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.

Answer 3

I do mine in a Dutch oven many times instead of on a grill. This is an authentic recipe from Jamaca Which I have changed a tad so it can be done in Dutch ovens or on the grill. Good Luck!


Jerk Chicken
David Herzog

¼ c. whole allspice
1 1” cinnamon stick, broken
1 c. red onion, chopped
½ c. green onions, chopped
¼ c. dark rum
1 Tbs. sugar
1 tsp. dried thyme
3 Tbs. peeled fresh ginger, grated
3 Tbs. fresh lime juice
2 Tbs. Worchestershire sauce
1 Tbs. soy sauce
1 tsp. fresh nutmeg, grated
4 Habanero or Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
¼ tsp. salt
¼ tsp. black pepper
1 Tbs. vegetable oil

Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted. Place in a coffee grinder and process until finely ground.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth.
Sprinkle chicken with salt and pepper. Place chicken in a
zip-lock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally. Remove chicken and discard marinade.
Heat oil in a 10” or 12” Dutch oven over high heat. Add
chicken, cook 2 minutes until browned, turn chicken over. Bake for 15 to 20 minutes at 400o until chicken is cooked through.
Serves 2 hungry adults or 4 smaller appetites

Answer 4

I never used the grill method for this recipe only oven - very good - enjoy!!!

1/2 cup malt vinegar (or white vinegar)
2 Tbsp dark rum
2 Scotch bonnet peppers (or habaneros), with seeds, chopped
1 red onion, chopped
4 green onion tops, chopped
1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
2 Tbsp olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 teaspoons ground allspice
4 teaspoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
2 teaspoons molasses

1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
1/2 cup lime juice
Salt and pepper

Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.

1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.



2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.



4a Grilling Method
Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces. Serve with black beans and rice.

Serves 6 to 8.

Answer 5

Do u cook in oven ot on stove top?

Answer 6

I'm not sure that it's ethical to masturbate a chicken. In fact, I think it's fowl!

Answer 7

wtfh?
JERK? your the on who's a jerk.