JERK MARINADE RECIPES
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!
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.
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.
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.
I hope you will enjoy this recipe as much as we do.
Happy Cooking!
-Savita
Provided by Savita
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6-8 Servings
Number Of Ingredients 17
Steps:
- Make Jerk Chicken Marinade - In a food processor jar, combine all ingredients listed in Jerk Chicken list except chicken. Pulse to make a fine pureed marinade paste. Transfer paste to a wide bowl.
- Marinate Chicken - Place chicken on a work board. Using meat tenderizer, pound slightly from both sides. Add chicken to bowl with marinade. Using tongues, coat chicken in marinade. Cover and refrigerate for 30 minutes (up-to 8 hours).
- Grill - Pre-heat a barbecue grill to medium. Spray grill with cooking oil spray. Transfer chicken to a wide plate. Season lightly with remaining 1 tsp of all-spice. Place chicken on grill. Cook on low-medium heat until chicken is fully cooked.
- Serve Jerk Chicken with lime wedges, salsa, and rice. Enjoy.
JERK CHICKEN RECIPES | BBC GOOD FOOD
Give chicken a Caribbean twist with a marinade of punchy jerk seasoning. Jerk chicken is delicious when roasted and served with rice and peas, or barbecued as kebabs.
Provided by Good Food team
Number Of Ingredients 1
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- In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours., Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.
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From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
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Cuisine https://schema.org/LowLactoseDiet
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- 1. Peel the garlic and red onions, and halve and deseed the Scotch bonnets, then place in a food processor – wash your hands thoroughly afterwards. Add the chives, sugar, rum, vinegar, all the spices and the salt. Pull off and discard the bay stalks, then add the leaves to the processor. Strip in the thyme leaves and blitz until very finely chopped. 2. Place the ham on a board and trim off the outer layer of skin, leaving a 1cm layer of fat behind. Score the fat all over in a criss-cross pattern, making sure you don’t cut down into the meat itself. Transfer the ham to a roasting tray and pour over the marinade. Rub it all over the meat, getting into all the nooks and crannies, then cover with clingfilm and place in the fridge to marinate for at least 2 hours, but preferably overnight. 3. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4 and leave the ham to come up to room temperature. Cover the tray with tin foil and reheat according to pack instructions. Around 40 minutes before the time’s up, remove the foil and pour over the rum. Add the marmalade and orange juice to the tray and mix together with the pan juices. Brush the glaze all over the ham and return to the oven for the remaining time, brushing and spooning the juices and rub over the top every 5 to 10 minutes until dark, stick and gnarly. Once glazed to perfection, remove to a board to rest for 30 minutes before carving into nice thick slices. Pour the cooking juices into a jug, skimming away the fat – it’ll make an epic spicy gravy to drizzle over at the end, if you like. Serve with a fresh, crunchy salad and some Spiced peach chutney. Jamie's Tip: Using a herb brush to baste the ham will infuse it with lovely flavour. Tie a bunch of woody herbs together at the stalk-end to create a brush, then bruise the leafy end by lightly bashing it with the bottom of a pan – this will release the oils and help amplify the flavour.
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Jerk refers to a traditional Jamaican method of seasoning and cooking meats, vegetables or tofu. Rooted in ingredients from Jamaica’s fertile green landscape, jerk consists of an exotic blend of …
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