Has anyone a good recipe for jerked chicken?

Jamaican Jerk Chicken





This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, ';The Sugar Reef Carribean Cookbook,'; by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).


1 tablespoon Ground allspice


1 tablespoon Dried thyme


1 1/2 teaspoons Cayenne pepper


1 1/2 teaspoons Freshly ground black pepper


1 1/2 teaspoons Ground sage


3/4 teaspoon Ground nutmeg


3/4 teaspoon Ground cinnamon


2 tablespoons Garlic powder or fresh


1 tablespoon Sugar


1/4 cup Olive oil


1/4 cup Soy sauce


3/4 cup White Vinegar


1/2 cup Orange juice


1 Lime juice


1 Scotch bonnet pepper (habanero)


3 Green onions -- finely chopped


1 cup Onion -- finely chopped


4 to 6 chicken breasts














';JERK:





This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was ';jerked'; with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.


The results were superb. The meat was not only wonderfully spiced, but moist and tender.'; (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.


Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.


Preheat an outdoor grill.


Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.


Note: Scotch Bonnet peppers, also known as ';Habaneros'; are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.Has anyone a good recipe for jerked chicken?
try this website has good infomation





www.homecooking.about.com


www.luckyblackcatspice.com





Then let me know how it worked outHas anyone a good recipe for jerked chicken?
www.copykat.com
JAMAICAN JERK CHICKEN





10 lg. South Bonnet Chile


3 scallions (substitute)


1/4 tsp. lime juice (fresh)


1/4 tsp. yellow mustard


2 tbsp. white wine vinegar


2 tbsp. each rosemary, basil, thyme


2 tbsp. mustard seeds and parsley


1 tsp. salt and pepper


6 whole chicken legs





Puree chile (or scallions) and all other ingredients, except chicken, to a paste. Refrigerate for 2 hours. Submerge chicken legs in mixture and be sure it is coated well. Then grill chicken legs over very low heat for 40-50 minutes.








CARIBBEAN JERK CHICKEN





1 tbsp. ground allspice


1 tbsp. dried leaf thyme


1 1/2 tsp. cayenne pepper


1 1/2 tsp. black pepper


1 1/2 tsp. ground sage


3/4 tsp. ground nutmeg


3/4 tsp. ground cinnamon


2 tbsp. salt


2 tbsp. garlic powder


1 tbsp. sugar


1/4 c. olive oil


1/4 c. soy sauce


3/4 c. white vinegar


1/2 c. orange juice


1/4 c. fresh lime juice


1 Scotch Bonnet pepper


1 c. finely chopped white onion


3 green onions, finely chopped


4 (6-8 oz.) whole chicken breasts, skinned and boned





In medium sized bowl, combine the first 10 ingredients including the sugar. Mixing with wire whisk, slowly add olive oil, soy sauce, vinegar, orange and lime juices. Use rubber or plastic gloves to prepare hot pepper (jalapeno or serrano may be substituted). Avoid touching face or eyes! Add chopped pepper and chopped onions to marinade; mix well.


Spread 2 cups marinade in glass baking dish. Add chicken to coat in marinade. Cover and marinade at least 1 hour (overnight is best). Reserve 3/4 cup of marinade as a dipping sauce. On grill, cook chicken over medium to high heat 6 minutes each side. Baste with excess drained marinade.





Heat reserved marinade that has not touched chicken. Serve as a dipping sauce.
I like recipes that dont require me to buy whole bunch of stuff that I would not use again. So for jerk chicken-marinate chicken in Walkerwoods Jerk Marinate (it is spicy and has cloves, cinnamon and red flakes, cardamom and bunch of other spices all mixed into it)-kroger might have it for 4.50-marinate in the fridge for 2 hours and then get it out and bake it, grill it however.