JAMAICAN JERK SAUCE INGREDIENTS RECIPES

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JAMAICAN JERK CHICKEN RECIPE | FOOD NETWORK



Jamaican Jerk Chicken Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 12 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

7 to 8 whole allspice
3 tablespoons seasoning salt, such as Lawry's
1 to 2 Scotch Bonnet peppers, quartered
1 bundle green onions, cut into 1-inch sections
1 sprig fresh thyme, leaves coarsely chopped
1 whole chicken, cleaned and quartered

Steps:

  • Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
  • Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
  • Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
  • Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

JAMAICAN JERK PORK RECIPE - FOOD.COM



Jamaican Jerk Pork Recipe - Food.com image

This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!

Total Time 18 hours

Prep Time 1

Cook Time 8 hours

Yield 6-8 serving(s)

Number Of Ingredients 17

1 1/2 teaspoons ground allspice
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 green onions, chopped
3 cloves garlic, minced
2 scotch bonnet peppers (these are "killer" hot so you may want to use something like a jalapeno)
1 medium onion, chopped
1 lemon, juice of
3 teaspoons oil
2 teaspoons soy sauce
2 teaspoons malt vinegar
1 teaspoon minced gingerroot
3 -4 lbs cubed pork butt (2 inch chunks)

Steps:

  • In a large bowl combine the first 7 ingredients.
  • Mix thoroughly.
  • In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
  • Blend until very smooth.
  • Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
  • Cover and stir or flip often.
  • Marinate for at least 8 hours.
  • Take out of the fridge 1 hour before grilling.
  • Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
  • Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.

Nutrition Facts : Calories 550.1, FatContent 38.1, SaturatedFatContent 12.7, CholesterolContent 149.7, SodiumContent 836.3, CarbohydrateContent 5.7, FiberContent 1.1, SugarContent 2.1, ProteinContent 43.5

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JERK CHICKEN WITH AMAZING JERK MARINADE - JAMAICAN JERK ...

The best Jerk Chicken recipe with a well seasoned and flavorful Jerk Chicken Marinade. This Jerk Chicken marinade loads chicken with ton of flavor in just 30 minutes. 

Three reasons: 1) Marinade has consistency of paste that sticks to chicken making a flavorful seasoned skin. 2) Marinade ingredients tenderize chicken with lot of flavor from inside. 3) I pound chicken (jerk) slightly with meat-ponder to allow marination sink-in deep. Result?  In 30 minutes, chicken is bursting with aroma of herbs, garlic, ginger and spices. Ready to join grill and become the ultimate "Jerk Chicken"!

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Jerk Chicken tends to be bit spicy. But don't worry if you are not a heat-seaker. I'm sharing details to control the heat in marinade with easy-to-find local grocery ingredients. Don't miss to read. It is you passport to Caribbean flavors from your own backyard.

So, let's grill some Jerk Chicken today!

Jamaican Jerk Chicken

Jerk Chicken

Jerk literally means "poke". I like to use this technique to let marinade sink deep into the chicken. Specially if you using bone-in chicken, I highly recommend slightly poking the chicken with knife at few places or use a meat-pounder to beat it slightly. This creates pockets in  chicken which soak the flavor from jerk marinade deep into thickest parts of the chicken. The resulting, just short marinated grilled Jerk Chicken is so well seasoned and delicious.. you will love the flavors. 

Jerk Chicken Marinade:

Jerk chicken is all about the marinade. A good jerk marinade will make this Jamaican chicken recipe sing with flavors.  

Authentic Jamaican Jerk Chicken marinade has signature flavor of two ingredients: All-Spice (it is one spice, not many spices together), and Scotch Bonnet peppers. SO, no matter what else you use, a best jerk chicken recipe starts with two ingredients: all-spice and bonnet peppers. Other Jerk chicken marinade ingredients are : thyme, ginger, garlic, scallion, lime juice, sugar, salt and black pepper. 

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All-Spice is all you need: When making wet marinade for Jerk Chicken, I don't use other warm spices such as - cinnamon, nutmeg, cloves. All-Spice does all the work. True to it's name, it is very flavorful and has aroma of all these spices. That said, if I'm making a dry jerk spiced-rub chicken, I add more for additional depth of flavor. But that is whole new post. I hope to share in future.

Grilled Jerk Chicken

Scotch Bonnet is NOT Habanero:

When I was working on this recipe, I was surprised to notice how every online recipe is replacing Scotch Bonnet peppers with Hebaneros. Where second is far more hot than first. A marinade with 4 habneros will be super hot. So, I use these peppers based on their heat level. Idea is to add pepper flavor yet keep the heat to medium. We eat pretty spicy food. If you don't. Don't worry! Use following chat to adjust the heat of marinade based on your preference and availability.

Traditional Jerk Chicken Marinade gets heat and flavor of chilies from Scotch Bonnet Pepper. However, I seldom find Scotch Bonnet peppers in my grocery store. So, either I order online or use following substitute for bonnet pepper based on desired heat preference. Use peppers in Jerk Marinade as per the desired heat.  
Mild Hot: Use one jalapeno. Remove seeds and inner membrane. 
Medium: Use only one serrano. Remove seeds and inner membrane.
Medium-high Hot: Use one serrano and 1 Habanero.
Hot: Well, you don't want to go there.

Grilled Jerk Chicken with Rice and Peas and Mango Salsa

What to serve with Jerk Chicken?

Traditionally Jerk Chicken is served with side of rice and peas. I also serve few other sides which balances the flavor of spices in Jerk Chicken. Like today I served it with rice and peas, and mango strawberry salsa. 

Best Ever Jerk Chicken

I hope you will enjoy this recipe as much as we do.

Happy Cooking!

-Savita


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