Jerk Chicken

Chicken, turkey and any other yard birds.

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Jerk Chicken

Postby Brandon Schick » Tue Oct 21, 2008 5:36 pm

This is similar to the recipe a Jamacian friend of mine uses to make his Jerk chicken.

I take 5-6 chicken quarters and place in a large zip lock bag and add the marinade below. I let it marinade for 24 hours. Remove the marinaded chicken and grill it. It is great like this but I have added my home made BBQ sauce while grilling and its even better !! The marinade doesnt smell as good as what the chicken turns out to taste like !! LOL
The amount of marinade listed will marinade about 10-12 chicken quarters.

Enjoy !!

Marinade:

1/2 cup olive oil
1/2 cup soy sauce
1/2 cup white vinegar
1/2 a lemon, (juiced)
1/2 medium onion, (diced)
2 bunches of green onion
6 Tbls. brown sugar
1 Tsp. all spice
1 Tsp. nutmeg
1 Tsp. ginger
1 Tsp. thyme
Tabasco to taste. I use alot !!
Salt and pepper to taste.

Mix and blend.
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Postby OSD » Tue Oct 21, 2008 5:43 pm

Looks interesting. :D I like grilled jerk chicken. 8) I'll be trying this. Thanks for posting.
Jim
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Postby bigwheel » Tue Oct 21, 2008 6:41 pm

Looks good..thanks for posting. Got it copied.

bigwheel
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Postby Papa Tom » Tue Oct 21, 2008 9:51 pm

Thanks Brandon, not as spicy as most jerk recipes maybe I could even get my wife to eat this.
tarde venientibus ossa....
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Postby Brandon Schick » Tue Oct 21, 2008 10:10 pm

Any opinion on how to spice it up a bit ?? :goof:
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Postby Papa Tom » Tue Oct 21, 2008 10:22 pm

Brandon Schick wrote:Any opinion on how to spice it up a bit ?? :goof:


Yeah a lot of the jerk recipes include habanero chiles.
tarde venientibus ossa....
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Postby Brandon Schick » Tue Oct 21, 2008 10:46 pm

I would like the habeneros but when I make it its ussually for alot of people and most of them are lightwaits in the heat dept.

Do you have a jerk chicken recipe ? Woould love to give it a try !!
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Postby Papa Tom » Wed Oct 22, 2008 11:52 am

I'll see if I can find one but I probably haven't saved them because my bride don't like anything hotter'n ketchup.
I had 5 gallon bucket of commercial jerk marinade and finally threw it out.
tarde venientibus ossa....
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Jerk Chicken

Postby bigwheel » Wed Oct 22, 2008 5:17 pm

Here is a few jerk recipes I snagged off some email list a few years back. Like the man says down in the thread the habs seem to lose quite a bit of heat during the cooking. I made up a batch one time which called for 6 habs and I wound up using 2 and the little grand kids were scarfing it down without a whimper. The recipe I used called for a bunch or two of fresh parsley. Thought it was good but now I cant find the recipe for it. Gary Wivott is a *sshole yankee from Chicago but he seems to be a purty good cook..or thinks he is anyway:) Aint never tried none of the recipes so no ghurantees expressed or implied.

bigwheel

>quote
Subject: Was Apology: Now--Jerk Recipes
Date: Wed, 12 Aug 1998 02:28:32 -0500
From: Gary Wiviott <gwiv@ais.net>
Reply-To: barbecue@ipass.net
To: barbecue@ipass.net

Hank Ingram wrote:

> Speaking of jerk, does anyone have a good Jerk Sauce recipe? I need a
sauce,
> not a rub.

Here are a few Jerk recipes. I have one more, but I have to type it up
and put it into the computer. If you would like it just let me know and
I will be happy to type it up and send it out.
Enjoy,
Gary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Title: Jerk Sauce
Categories: Sauces

1 tb Allspice
1 1/2 ts Cayenne
1 1/2 ts Rubbed sage
3/4 ts Cinnamon
2 tb Garlic powder
1/4 c Oil
3/4 c White vinegar
Juice of one lime
1 c Green onions, chopped
1 tb Thyme
1 1/2 ts Fresh-grnd black pepper
3/4 ts Nutmeg
2 tb Salt
1 tb Sugar
1/4 c Soy sauce
Juice of one orange
1 Hot pepper, seeded &
Chopped (habenero)

Toss all the ingredients in the blender and blend-away.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

Title: Jerk Marinade
Categories: Sauces


1 Onion, finely chopped
1/2 c Scallion, finely chopped
2 ts Ground thyme
1 ts Salt
2 ts Sugar
1 ts Allspice
1/2 ts Ground nutmeg
1 Hot pepper, finely ground (habenero)
1 ts Black pepper
3 tb Soy sauce
1 tb Cooking oil
1 tb Vinegar

Mix together all the ingredients. A food processor fitted with a steel
blade is ideal for chopping and grinding. This will provide an excellent
marinade for chicken, beef, or pork. Store leftover marinade in the
refrigerator in a tightly closed jar for about 1 month.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jerk Chicken - (Surprisingly it's not very hot!)

2 tbsps garlic powder
1 tbsp each; ground allspice, thyme
1 1/2 tsps each; cayenne, black pepper, sage
3/4 tsp each; ground nutmeg, cinnamon
2 tbsps salt
1 tbsp granulated sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
2 tbsps lime (or lemon)juice
1 Scotch bonnet pepper (also known as Habenero)
OR
2 Jalapeno peppers, seeded and finely chopped
1 white onion, chopped
3 green onions, finely chopped
about 3-4 lbs chicken breasts and legs

In large bowl, combine spices, salt and sugar. Slowly whisk in oil, soy
sauce, vinegar and orange and lime juices. Stir in hot pepper, onion and
green onions; add chicken pieces, coating with marinade. Cover;
refrigerate for at least 1 hour, preferably longer.
Preheat barbecue. Remove chicken from marinade. Grill, basting
frequently with marinade, about 25 to 30 minutes or until cooked,
turning occasionally.
If you wish, boil any remaining marinade for 5 minutes and serve as
dipping sauce. Makes 8 servings.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jamaican Jerk BBQ Paste

This mixture was originally used to preserve meat. It was called "jerk"
because the meat was jerked around the fire as it cooked. In Jamaica,
jerked meat is cooked in pits for a long, slow time. Pork and chicken
are typical meats to use, but also good on steaks and lamb. Smear it on
and allow it to sit for 1/2 hour before barbecuing. If you do not like
your food too hot, use fewer chilies.

4 hot chilies, preferably Scotch Bonnet
1 tbsp Dijon mustard
1 tbsp white vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp chopped fresh rosemary

Very carefully cut hot chilies in half and remove seeds. (Do not touch
your faces or eyes) Chop chilies in food processor or blender; add
remaining ingredients and process into paste. Rub paste into food, the
more you use the spicier it will be. Makes about 1/2 cup.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jerk Chicken - Serves 12 (half it if you wish)

3 whole chickens cut in halves
6 cloves of garlic, finely chopped

Jerk marinade:

2 tsp ground Jamaican pimento*
1/2 tsp grated nutmeg
1/2 tsp mace
1 tsp salt
1 tsp sugar
2 tsp thyme
1 tsp black pepper
1 1/2 cups escallions
2 onions
2 scotch bonnet peppers (aka habenero)
2 tbsp cooking oil

1. Cut 3 chickens in halves. Rinse chicken in lime water, drain and
season
with the garlic.

2. Blend all the ingredients for the marinade together in a blender or
food
processor. (To grind pimento, heat grains in a frying pan in a
tablespoon
of oil until crisp and then blend.)

3. Pour mixture on to seasoned chicken and leave to marinate for about
2
hours or overnight.

4. Light barbecue grill, make sure coals are white before putting on
meat.
Put on chicken halves sides down, keep turning to prevent the chicken
from
getting too dark. Allow to cook slowly.

5. Chop into small pieces. Can be served with additional jerk sauce.

* Known in North America as ALLSPICE - a blend of cinnamon, nutmeg,
mace,
and cloves.
xxxxxxxxxxxxxxxxxxxxxxxxxx

JAMAICAN JERK - Jamaica: makes about 1-1/2 cups

Jamaican Jerk is not only a spice mixture; it is a way of cooking meat.
The
Arawak Indians first developed this method in Jamaica. You rub the Jerk
sauce into meats (chicken, pork, fish or beef), leaving it to marinate
for
an hour at room temperature, and then barbecue. You should try it if you
like spicy hot food.

Jerk is a dark green sauce that starts out sweet on the tip of your
tongue
and quickly bulldozes its way to the back while turning to Hot as heck!

2 tbsp ground allspice
1 cup + brown sugar
6 - 8 garlic cloves
4 - 6 Habernaro (or equivalent) peppers seeds and all
1 tbsp ground thyme, or 2 tbsp thyme leaves
2 bunches green (spring) onions
1 tsp cinnamon, ground
1 tsp nutmeg
2 tbsp soy sauce

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent of
1/2 cup ground. This will keep "forever" in the refrigerator. Feel free
to
increase the garlic and the hot peppers, I do. The recipe doubles and
triples very well. Rub sauce into each piece of meat. (For chicken get
under the skin and in all the cavities.) If you are using pork, use a
de-boned shoulder, score the fat and rub the sauce in, using 1/2 cup, or
more, per 6-pound (3-kilogram) shoulder. Use less for fish.

Marinate, preferably overnight, and grill over a low fire until done.
Charcoal is ideal. The meat will be a smoky pink when done and the skin
nice and dark. Chop the meat into pieces and serve traditionally with
hard
dough bread. Serve with your favorite ice-cold beer.

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

Jerk Chicken

8 Servings

1 onion, coarsely chopped
3 scallions, coarsely chopped
2 scotch bonnet chilies, coarsely chopped (aka habenero)
2 garlic cloves, chopped
1 tablespoon Chinese five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground black pepper
1 teaspoon fresh thyme, crumbled
1 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
2 chicken, about 3 1/2-4 lbs., quartered

1. In a food processor, combine the onion, scallions, chiles,
garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and
salt and process to a coarse paste. With the machine on, add the soy
sauce and oil in a steady stream until combined. Pour the marinade into
a large shallow dish, add the chicken and turn to coat. Cover and
refrigerate overnight. Let the chicken return to room temperature before
cooking. 2. Light a grill, preferably charcoal, or preheat the oven
to 500 degrees. Grill or roast the chicken: if grilling, cover the grill
for a smokier flavor; if roasting, cook the chicken, skin side up, on
the top shelf of the oven. Cook the chicken, turning occasionally, for
30 to 40 minutes, until well browned and cooked through. Cut each
chicken quarter in half, transfer to a platter and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This recipe is not really my idea of jerk, but it is tasty.

Jerk Seasoning

1 tbl Chili powder
1 1/2 tsp curry powder
1 1/2 tsp dried thyme
1 tsp paprika
1 tsp coarsley ground black pepper
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp cayenne pepper

Chicken

4 boneless skinless chicken breast halves
3 tbl olive oil
1/2 cup finely diced fresh ginger
6 large slices red onion
2 tbl butter
3 tbl lemon juice
3 granny smith apples, peeled, cored and thinly sliced
1/3 cup firmly packed light brown sugar

Mix the seasonings for the jerk spices together in a small bowl.
Sprinkle over
chicken on both sides. Heat olive oil in skillet over medium high
heat. Add
chicken and ginger to skillet and cook about 10 minutes until chicken is
done.
Remove chicken and keep warm. Sprinkle onion slices with a little of
the
spice mix and fry in the same pan on both sides and fry about 3 minutes
per
side or until tender. Remove from pan and set aside.
Melt butter in the same pan, add lemon juice and apples. Saute until
apples
begin to soften. Add brown sugar cook until liquid has reduced and
starts to
thicken, coating the apples.

Place a slice of the onion on the plate, top with a piece of chicken and
top
with 1/4 of the apple mix.
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Postby Brandon Schick » Wed Oct 22, 2008 6:18 pm

Holy bonanza !!

Gonna take quit a while to try all those !! :goof:
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Postby bigwheel » Thu Oct 23, 2008 12:36 pm

Well hope you find one thats useable. I will keep hunting for the one I used which contained such a large amount of Parsley.

bigwheel

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