RECIPE: REC: Jerk Chicken
- Thread starter meryl
- Start date
RECIPE:
Another Jerk Chicken/Pork Recipe
JAMAICAN JERKED CHICKEN (PORK)
1/2 cup minced green onions
1/4 cup orange juice
1 tbsp. minced gingerroot
OR 1 tsp. powdered ginger
1 tbsp. hot pepper (or to taste)
1 tbsp. lime or lemon juice
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lbs. chicken thighs (legs)
In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken;
cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours. (I marinate in a large ziplock bag & turn it every half hour or so.)
Remove chicken from marinade, brush any hot pepper off chicken into the marinade and reserve.
Place chicken on greased grill over med-hot coals or at medium setting, turning occasionally, for 15 min. Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 min. longer or until juices run clear when chicken is pierced. Makes 4 servings. (I’ve been known to bake the chicken in a regular oven. Works well too.)
JAMAICAN JERKED CHICKEN (PORK)
1/2 cup minced green onions
1/4 cup orange juice
1 tbsp. minced gingerroot
OR 1 tsp. powdered ginger
1 tbsp. hot pepper (or to taste)
1 tbsp. lime or lemon juice
1 tbsp. soy sauce
1 clove garlic, minced
1 tsp. allspice
1/4 tsp. cinnamon
Pinch of cloves
2 lbs. chicken thighs (legs)
In shallow glass dish, combine onions, orange juice, ginger, hot pepper, lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken;
cover and marinate in refrigerator, turning occasionally, for at least 2 or up to 8 hours. (I marinate in a large ziplock bag & turn it every half hour or so.)
Remove chicken from marinade, brush any hot pepper off chicken into the marinade and reserve.
Place chicken on greased grill over med-hot coals or at medium setting, turning occasionally, for 15 min. Drizzle with marinade; cook, drizzling with remaining marinade, for 15 to 25 min. longer or until juices run clear when chicken is pierced. Makes 4 servings. (I’ve been known to bake the chicken in a regular oven. Works well too.)
Sounds great!Here's another to check out: Grilled Jerk Pork Tenderloin & Pineapple Mango Kiwi Salsa
http://www.recipezaar.com/234216
http://www.recipezaar.com/234216
dawn_mo
Well-known member
What a great idea Ang...
I am making some black bean soup and was the lucky recipient of some green habeneros/scotch bonnets, and just put one whole hab in my soup. It is flavoring it with the delicious flavor of the hab, but not the heat. My family are wimps when it comes to spicy things, so this is a perfect compromise. I will just plop it in my bowl when the soup is done.
Our clock guy gave me a bunch yesterday, habs and cayennes, he eats them green, which I never thought of. They are milder but the habs still had some substantial heat. The flavor was different than when they are ripe, much like a green and red bell pepper. Thanks for a great idea!
I am making some black bean soup and was the lucky recipient of some green habeneros/scotch bonnets, and just put one whole hab in my soup. It is flavoring it with the delicious flavor of the hab, but not the heat. My family are wimps when it comes to spicy things, so this is a perfect compromise. I will just plop it in my bowl when the soup is done.
Our clock guy gave me a bunch yesterday, habs and cayennes, he eats them green, which I never thought of. They are milder but the habs still had some substantial heat. The flavor was different than when they are ripe, much like a green and red bell pepper. Thanks for a great idea!