luisa_calif
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ISO: ISO a recipe for a flavorful yet not blow-your-head-off Jerk Chicken
- Thread starter luisa_calif
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evelyn-athens
Enthusiast Member
Rec: Jerk Chicken >>>> (l
If you don't like too much heat, I suggest using only 2 scotch bonnet chiles.
http://www.recipezaar.com/Jerk-Chicken-80662
If you don't like too much heat, I suggest using only 2 scotch bonnet chiles.
http://www.recipezaar.com/Jerk-Chicken-80662
Here's one on my to-try list - it doesn't sound overly spicy:Jerk-Style Chicken
JERK-STYLE CHICKEN
"...friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor."
Ingredients
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeño pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 pound)
3 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)
Preparation:
Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.
6 servings (serving size: 2 thighs or 1 breast half)
Cooking Light, MAY 2004
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=649125
JERK-STYLE CHICKEN
"...friend from Haiti inspired this version of Caribbean jerk-style chicken. The chicken marinates quickly and is loaded with flavor."
Ingredients
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1 tablespoon ground allspice
1 tablespoon brown sugar
1 to 2 tablespoons finely chopped jalapeño pepper
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 garlic cloves, chopped
1/2 cup chopped onion
6 skinless, boneless chicken thighs (about 1 pound)
3 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Parsley sprigs (optional)
Lime slices (optional)
Preparation:
Combine first 12 ingredients in a blender; process until well blended. Pour mixture into a large heavy-duty zip-top plastic bag; add onion and chicken. Seal bag; marinate in refrigerator 1 to 2 hours, turning bag occasionally.
Prepare grill.
Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray. Grill chicken, covered, 5 minutes on each side or until done. Garnish with parsley and lime slices, if desired.
6 servings (serving size: 2 thighs or 1 breast half)
Cooking Light, MAY 2004
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=649125
On my to try list - Marcus Samuelsson's Jerk Chick and Jerk Corn Chowder
http://gothamist.com/2008/09/21/recipe_of_the_week_jerk_chicken_and.php
http://gothamist.com/2008/09/21/recipe_of_the_week_jerk_chicken_and.php
I will gladly give you mine which has a very long list of ingredients...
but no matter which one you use its how long you let the chicken sit in the marinade...anywhere from 24-48 hrs the longer it marinates the more intense the flavor..also remember to put slits in the chicken to absorb. Also don't use the seeds of the scotch bonnet chilis!
Please let me know if you want mine, it's from Bobby Flay.
but no matter which one you use its how long you let the chicken sit in the marinade...anywhere from 24-48 hrs the longer it marinates the more intense the flavor..also remember to put slits in the chicken to absorb. Also don't use the seeds of the scotch bonnet chilis!
Please let me know if you want mine, it's from Bobby Flay.
Haven't tried it, but this one looks good and easy. REC: Jerk Chicken
Jerk Chicken Recipe
http://www.mahalo.com/Jamaican_Jerk_Chicken
* 2-3 pounds chicken thighs, cut into pieces
* In a blender add:
* 1 green onion
* 1/3 cup orange juice
* 1 tablespoon fresh ginger
* 1 medium sized jalapeno pepper
* 1 tablespoon lime juice
* 1 tablespoon soy sauce
* 3 cloves of garlic
* 1/4 teaspoon cinnamon
* 3/4 teaspoons of ground cloves
Directions
1. Combine all ingredients and blend on high for 45 seconds.
2. Place mixture in a re-sealable plastic bag.
3. Add chicken to bag containing mixture.
4. Allow to marinate in the refrigerator overnight.
5. Skewer chicken pieces on metal skewers.
6. Prepare barbecue to medium heat.
7. Boil remaining marinade for 3 minutes and use for basting.
8. Cook chicken and baste frequently with left over marinade until done.
Jerk Chicken Recipe
http://www.mahalo.com/Jamaican_Jerk_Chicken
* 2-3 pounds chicken thighs, cut into pieces
* In a blender add:
* 1 green onion
* 1/3 cup orange juice
* 1 tablespoon fresh ginger
* 1 medium sized jalapeno pepper
* 1 tablespoon lime juice
* 1 tablespoon soy sauce
* 3 cloves of garlic
* 1/4 teaspoon cinnamon
* 3/4 teaspoons of ground cloves
Directions
1. Combine all ingredients and blend on high for 45 seconds.
2. Place mixture in a re-sealable plastic bag.
3. Add chicken to bag containing mixture.
4. Allow to marinate in the refrigerator overnight.
5. Skewer chicken pieces on metal skewers.
6. Prepare barbecue to medium heat.
7. Boil remaining marinade for 3 minutes and use for basting.
8. Cook chicken and baste frequently with left over marinade until done.
luisa_calif
Well-known member
I would like to see it, to compare, if it's not a hassle.
luisa_calif
Well-known member
BTW, thanks to everyone for responding. I appreciate all the input.
Our Gourmet Dinner Group (26 years and still going strong!)will be doing Carribean at my house Aug 1, and I would like to try a few of these before then. I was also thinking, tostones.
Would some rice dish also be appropriate? Any suggestions?
We only have to do the entree & side dishes.
Our Gourmet Dinner Group (26 years and still going strong!)will be doing Carribean at my house Aug 1, and I would like to try a few of these before then. I was also thinking, tostones.
Would some rice dish also be appropriate? Any suggestions?
We only have to do the entree & side dishes.
Sylvia has posted Rice and Peas as a side dish for Jerk Chicken. some other good ideas in the link
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56016
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=56016
luisa_calif
Well-known member
What is a block of creamed coconut? Anyone know?
shaun-in-to
Well-known member
Creamed coconut is concentrated coconut cream, usually sold in blocks (unrefrigerated) in ethnic
stores, especially Indian and Asian. Or you can buy KTC brand on Amazon.
stores, especially Indian and Asian. Or you can buy KTC brand on Amazon.
luisa_calif
Well-known member
Thanks for the info guys!
Jerk Chicken
As I said the intensity will depend on how long you marinate.
Pierce the chicken with a fork all over so the chicken will absorb the marinade.
Process the following
2c veg oil
2 large yellow onions coarsly chopped
4 scallions coarsly chopped
3 scotch bonnet or habenero chilis stemmed and seeded
3T ginger peeled and grated
6 cloves garlic coarsly chopped
2T finely chopped fresh thyme
1/3c red wine vinegar
3T light brown sugar
1/4t cinnamon
1/4t ground nutmeg
pinch ground cloves
2t ground allspice
2T fresh lime juice
refrigerate and marinate 24-48 hrs
dark meat legs and thighs are more typical
and adding smoke chips to the grill gets you close to authentic
I've made this several times to rave reviews and have also used this to marinate ribs to go with.
Recipe from Bobby Flay
As I said the intensity will depend on how long you marinate.
Pierce the chicken with a fork all over so the chicken will absorb the marinade.
Process the following
2c veg oil
2 large yellow onions coarsly chopped
4 scallions coarsly chopped
3 scotch bonnet or habenero chilis stemmed and seeded
3T ginger peeled and grated
6 cloves garlic coarsly chopped
2T finely chopped fresh thyme
1/3c red wine vinegar
3T light brown sugar
1/4t cinnamon
1/4t ground nutmeg
pinch ground cloves
2t ground allspice
2T fresh lime juice
refrigerate and marinate 24-48 hrs
dark meat legs and thighs are more typical
and adding smoke chips to the grill gets you close to authentic
I've made this several times to rave reviews and have also used this to marinate ribs to go with.
Recipe from Bobby Flay