Jerk chicken

[Aja]

I am gonna give 2 recipes and one short cut look bettween the 2 recipes and adapt to suit your tastes.....

Aja's Jerk Chicken

1 tablespoon ground allspice
1 tablespoon thyme leafs
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground sage
3/4 teaspoon groung nutmeg
3/4 teaspoon gound cinnamon
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
Juice of 2 limes
2 scotch bonnet peppers seeded & chopped
1 cup chopped white onion
1 bunch green onions finely chopped


Add all together,stir well. Add chicken or pork, or both, and marinate refrigerated over night.

Cook slowly on outdoor charcoal grille.

Heat left-over marinade to a slow boil and use for dipping sauce or over coconut rice.serve with rice and Salad

DELISH !!!!!

Jerk The Easy way .....and a Little story

t started with the Maroons, runaway slaves who gained their freedom from the British long before slavery was abolished. They preserved their meat- pork - by seasoning with spices and slow cooking over fire flavoured with pimento wood.
If you ever visit Jamaica try to get to Boston in the parish of Portland, famous for its jerk pork and chicken. If you don't like your meats spicy, don't try it.

Nowadays jerk seasoning is commercially available either in dry or wet form. Check this website for availability.-
http://www.walkerswood.com

It started with pork and chicken, but now jerk seaoning is used on a variety of meats and seafoods, including shrimp and lobster. The seasoning is VERY spicy- so hot it can bring tears to the eye, but the flavour- out of this world!

JERK CHICKEN

One whole chicken cut in half or quarters
0ne lime
oil
pinch of salt
two tablespoons jerk seasoning

Rub the chicken with the lime or soak in lime water for a while

Mix the other ingredients and rub into the chicken. Let marinate for several hours
Barbecue or oven roast the chicken until tender.

You may want to adjust the amount of salt added or the amount of jerk seasoning used. It comes with practice.
Enjoy!!!

Treat pork and other meats in similar fashion

TIP
A dash of the dry jerk seasoning can add exotic flavour to other dishes as well. Try it with steamed vegetables.
Just remember that it is HOT!

[Aja]

6 scallions, green only, thinly sliced
2 large shallots, finely minced
2 large cloves garlic, finely minced
1 Tablespoon finely minced fresh ginger
1 teaspoon seeded, finely chopped hot fresh chile (Scotch Bonnet or Habanero)
1 Tablespoon ground allspice
1 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon fresh thyme or 1 teaspoon dried
1 teaspoon course salt
1 Tablespoon dark brown sugar
1/2 cup fresh orange juice
1/2 cup rice vinegar
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup olive oil
2 chickens, quartered

In a small bowl combine scallion greens, shallots, garlic, ginger and chile.

In another bowl combine spices, salt and sugar. Mix thoroughly. Whisk in O.J., vinegars and soy. Slowly drizzle in oil, whisking constantly. Add reserved scallion mixture, stir to combine. Let rest 1 hour.

Wash chicken quarters well, pat dry and place in bowl. Add sauce, rub in well (use gloves to protect hands from hot chiles). Cover and refrigerate overnight.

Preheat oven to 350F. Remove marinated chicken to shallow roasting pan. Pre-bake 45 minutes, turning chicken occasionally. Prepare hot coals.

Grill chicken over medium heat 25 to 30 minutes, turing 4 or 5 times and dabbing with remaining marinade.

[IRiSHMaFIA]

Excellent Aja thanks loads.

Any jerk chicken I've had has been really hot and that's the way I love it. A pal of mine from Jamaica use to make it for me, and it was so hot my ears would literally tickle from it.

I'm going to make both a curry dish and jerk chicken this weekend and I'm really looking forward to it. I'll let you know how they turn out. Thanks again for all!

[eefanincan]

OMG I'm having heartburn already........ don't think I'll make this one, but it does sound yummy!