Do you know of a great jerk chicken recipe?

Question

If so can you please let me know! It is lovely and I would love to be able to make it for a party. Thank you for all your help in advance.

Answer 1

here are some of my favorite variations:

Easy Jerk Chicken (Grilled Spicy Marinated Chicken)

For the marinade:
2 cups finely chopped scallion
2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves), or 1 tablespoon Scotch Bonnet Pepper Sauce, plus, if desired, additional Scotch bonnet chilies for garnish
2 tablespoons soy sauce
2 tablespoons fresh lime juice
5 teaspoons ground allspice
3 teaspoons English-style dry mustard
2 bay leaves, center ribs discarded and the leaves crumbled
2 garlic cloves, chopped
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
5 pounds chicken parts, the wing tips discarded
Vegetable oil for brushing the grill


Make the marinade: In a food processor or blender puree the scallion, the 2 chilies, the soy sauce, the lime juice, the allspice, the mustard, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
Divide the chicken parts between 2 heavy-duty resealable plastic bags and spoon the marinade over them, coating them well. Seal the bags, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.

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Jamaican Jerked Chicken

1/2 pounds chicken thighs, about 8 thighs
2 cups plus 1 teaspoon distilled white vinegar
2 cups finely chopped green onions (about 2 bunches)
2 jalapenos, seeded and minced
2 tablespoons soy sauce
2 tablespoons browning and seasoning sauce (recommended: Kitchen Bouquet)
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
11/2 teaspoons dried thyme, crumbled
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
Jamaican Barbecue Sauce, recipe follows

Place chicken thighs in a medium mixing bowl and pour in 2 cups of the vinegar. Rub the vinegar into the chicken with your clean hands and drain.
Rinse the chicken in cold water and pat dry with paper towels. Place chicken inside a large resealable plastic food storage bag and set aside. Wash hands thoroughly before proceeding.

For the marinade: In the bowl of a food processor, combine the remaining teaspoon of vinegar, the green onions, jalapenos, soy sauce, browning and seasoning sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme and cinnamon. Process until smooth, stopping to scrape down the sides with a rubber spatula as needed.

Reserve 2 tablespoons of the marinade for the Jamaican Barbecue Sauce.

Pour the remaining marinade inside the plastic bag to coat the chicken. Place the bag inside another resealable plastic food storage bag or in a shallow dish and refrigerate overnight.

Position rack in center of oven and preheat the oven to 375 degrees F. Lightly grease a 13 by 9-inch baking dish and set aside.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

Place half of the chicken thighs, skin side down, in the skillet and cook 2 minutes or until skin is browned. Turn chicken thighs using tongs and cook an additional 2 minutes.

Place the browned chicken thighs in the prepared baking dish.

Using oven mitts or pot holders, carefully wipe the hot skillet clean with paper towels.

Heat the remaining tablespoon of oil in the skillet and brown the remaining chicken thighs. Transfer the browned chicken to the baking dish.

Bake for 35 to 40 minutes or until chicken is cooked through.

Serve with Jamaican Barbecue Sauce.


Jamaican Barbecue Sauce:
1 1/4 cups ketchup
1/3 cup soy sauce
2 tablespoons Pickapepper sauce
2 tablespoons marinade (reserved from above)
3 green onions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
In a medium saucepan, combine the ketchup, soy sauce, Pickapepper sauce, reserved 2 tablespoons of jerk marinade, green onion, garlic, ginger, brown sugar and vinegar.

Bring the sauce to a boil, stirring to dissolve the sugar.

Reduce the heat to a simmer and continue to cook another 12 minutes, until the sauce has thickened slightly.

Remove the sauce from the heat and cool to room temperature.

Place the sauce in a food processor and process until smooth, stopping to scrape down the sides of the bowl with a rubber spatula, as needed.

Serve at room temperature with the Jamaican Jerked Chicken.

Yield: 2 1/2 cups


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Bob Marley's Reggae: Jerk Marinated Chicken Breast Skewers, Chargrilled and Served with Creamy Cucumber Dipping Sauce and Yucca Fries

For the Jerk Marinade:
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
2 pounds chicken breast, dice 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours
Green tai leaves
2 pounds fresh Yucca, peeled, cut into fries
1 recipe cucumber sauce, recipe follows
Fresh pineapple wedges


For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffle cup next to the skewers and serve.

CUCUMBER DIPPING SAUCE:
25 ounces cucumber
7 ounces sour cream
7 ounces mayonnaise
1-ounce cider vinegar
1/2-ounce salt
Pinch cayenne pepper
1/2-ounce Dijon mustard
1/2-ounce chopped garlic

Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts
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Caribbean Jerk Chicken Recipe

For the Caribbean Jerk Chicken:
1 tablespoon Caribbean Jerk seasoning
1 tablespoon crushed red pepper
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon salt
1 tablespoon chives
8 boneless chicken breasts, about 6 ounces each
Red wine (enough to dip chicken into)
4 servings basmati rice, cooked according to package directions
For the butter sauce:
1 tablespoon shallots
1/2 cup white wine
1 cup heavy cream
2 sticks butter
1 tablespoon salt
1 teaspoon white pepper
Hot sauce (recommended: Tabasco)

For the fried bananas:
4 ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total)
All-purpose flour



For the Caribbean Jerk Chicken:
Preheat grill to medium-high heat and oven to 500 degrees F.
Combine all dry ingredients in a bowl. Set aside. Rinse chicken with cold water and pat dry. Dip in red wine, then in dry seasonings. Place on preheated grill and cook for 5 to 8 minutes. Finish in the preheated oven for about another 10 minutes.
For the butter sauce:
Saute shallots until they begin to become translucent. Add the white wine and reduce by half. Add heavy cream and reduce again by half. Add butter, salt and pepper and cook until butter is completely melted.

For the fried bananas:
Dip bananas into all-purpose flour. Deep-fry until the bananas become crisp on the outside.

Pour butter sauce on a dinner plate. Sprinkle with hot sauce. Place 2 chicken breasts over the butter sauce, add 6 pieces of fried banana and white rice. Serve immediately.

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Grilled Jerk Chicken with Mango Cilantro Salsa

1/2 cup vegetable oil
1 onion, coarsely chopped
2 scallion, coarsely chopped
1 large Scotch bonnet pepper, stem and seeds removed
1 tablespoon fresh ginger, grated
3 cloves garlic, coarsely chopped
1 tablespoon finely chopped fresh thyme
2 tablespoons red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lime juice
4 chicken thighs, skin on, bone in
4 drumsticks, skin on

To prepare the jerk chicken:
Puree all the ingredients, except the chicken, in a food processor until almost smooth. Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be. Preheat grill. Grill chicken on each side for 5 to 6 minutes or until cooked through.

MANGO-CILANTRO RELISH
(recipe courtesy of Bobby Flay)
2 mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped cilantro
3 tablespoons lime juice
3 tablespoons fresh orange juice
Salt and freshly ground pepper

Combine the mangoes, onion, cilantro, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper.
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Answer 2

Here is what you are looking for..........

Jerk Chicken
Recipe origin: Jamaica

Ingredients

1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 Tablespoons water
2 Tablespoons lime juice
2 Tablespoons lemon juice
2 teaspoons allspice
4 cloves garlic, minced
1 small onion, chopped
½ teaspoon ginger, ground
½ teaspoon cumin, ground
¼ teaspoon dried thyme
Procedure

Combine all ingredients except the chicken into a blender and blend to a paste.
Pour into a shallow baking dish or sealable plastic bag.
Add chicken and turn to coat.
Cover and place in refrigerator to marinate for at least 2 hours, or overnight.
Remove chicken from marinade and pour marinade into a saucepan. Bring to a boil.

Chicken may now be cooked on a grill or baked in the oven. To grill, preheat the grill. Remove chicken and place chicken on a grill. Cook approximately 7 to 10 minutes per side until done, basting with boiled marinade.

To bake: Preheat oven to 350°F. Place chicken in a baking dish and bake 20 to 25 minutes. After 15 minutes, baste with remaining marinade.
Serves 4 to 8.

Answer 3

Jamaican Jerked Chicken serves 3 very tasty.

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 4

CARIBBEAN JERK CHICKEN

1 tbsp. ground allspice
1 tbsp. dried leaf thyme
1 1/2 tsp. cayenne pepper
1 1/2 tsp. black pepper
1 1/2 tsp. ground sage
3/4 tsp. ground nutmeg
3/4 tsp. ground cinnamon
2 tbsp. salt
2 tbsp. garlic powder
1 tbsp. sugar
1/4 c. olive oil
1/4 c. soy sauce
3/4 c. white vinegar
1/2 c. orange juice
1/4 c. fresh lime juice
1 Scotch Bonnet pepper
1 c. finely chopped white onion
3 green onions, finely chopped
4 (6-8 oz.) whole chicken breasts, skinned and boned

In medium sized bowl, combine the first 10 ingredients including the sugar. Mixing with wire whisk, slowly add olive oil, soy sauce, vinegar, orange and lime juices. Use rubber or plastic gloves to prepare hot pepper (jalapeno or serrano may be substituted). Avoid touching face or eyes! Add chopped pepper and chopped onions to marinade; mix well.

Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade.

Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.

http://www.cooks.com/rec/doc/0,1939,148181-237195,00.html

Answer 5

here it is..

Jerk Chicken Recipe

this dish is fun for a party & great with a bowl of rice
Prep:20m Cook:60m Servings:8

Ingredients
1 3 pound whole chicken, cut into 8 pieces (I used around 2 pounds of thighs and 1 pound of boneless chicken breasts)
1 onion, minced
1/2 cup scallions, finely sliced
2 teaspoons of dried thyme
2 teaspoons of kosher salt (I'm sure you can substitute regular salt)
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 habanero chiles, minced
1 teaspoon ground black pepper
1/4 cup salad oil
Grilled Pineapple Salsa
pineapple
1 red bell pepper, diced large
1/4 cup cilantro, chopped
1/4 cup soy sauce
1/2 tablespoon ginger, minced
1 tablespoon white vinegar
1 tablespoon sugar
1 dash tabasco

Directions
1. Combine onion, scallion, thyme, kosher salt, allspice, nutmeg, cinnamon, habanero chiles, black pepper and salad oil and mix well.
2. Rub mixture into chicken and allow to marinate overnight.
3.Peel and quarter pineapple and grill (I grilled in smaller chunks on an indoor grill)
4. Dice pineapple and combine with red pepper, cilantro, soy sauce, ginger, vinegar, and sugar. Season to taste with Tabasco sauce and salt and pepper. Allow to marinate at least 4 hours.
5. Preheat oven to 375 degrees or heat grill to medium flame.
6. Grill or bake chicken until well cookeod and juices run clear.
7. Serve chicken with black beans and rice.
8. Top with grilled pineapple salsa and enjoy.

Answer 6

Here's my recipe and its SPICY!

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
ziplock 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 400 degrees F. until chicken is cooked through.

Serves 2 hungry adults or 4 smaller appetites

Answer 7

http://www.elise.com/recipes/archives/005203jerk_chicken.php


enjoy!