ISO tried and true jerk chicken recipe?

[chloe25]

hi!

Looking for an easy Jerk marinade for chicken.

I bought some marinade from the store but its so thick and pasty...
it's nothing like the marinade that I brought back from Jamaica one time (which was much more liquidy)...

Since I am new in the kitchen...any suggestions on how to make my own marinade or what to do with the potent jerk rub I have to dilute it some?

Thanks!

[Dawnl]

I just found a recipe for grilled jerk chicken on the Epicurious web site under Most Popular recipes. I haven't tried it yet but it has gotten numerous rave reviews. You can find it at www.epicurious.com

[scudgal]

Hi - this is the one I use and it's terrific (from Epicurious):

Jerk seasoning — here a spicy blend of garlic, onion, chiles, thyme, allspice, nutmeg, and cinnamon, though recipes vary — originated in Jamaica and is traditionally used on pork and chicken. Because the jerk marinade can burn easily, the chicken requires slow cooking on the grill, which also helps keep the meat moist.
Active time: 45 min Start to finish: 26 1/2 hr (includes marinating)

For jerk marinade
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon

For chicken
4 chicken breast halves with skin and bones (3 lb), halved crosswise
2 1/2 to 3 lb chicken thighs and drumsticks

Accompaniment: papaya salsa

Make marinade:
Blend all marinade ingredients in a blender until smooth.

Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day.

Let chicken stand at room temperature 1 hour before cooking.

To cook chicken using a charcoal grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).

When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.

To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.

Serve chicken with salsa.

Cooks' note:
• If you can't grill, you can roast chicken in 2 large shallow (1-inch-deep) baking pans in upper and lower thirds of a 400°F oven, switching position of pans halfway through roasting, 40 to 45 minutes total.

Makes 8 servings.

[JHolcomb]

I have one from Food and Wine that is great! I promised to post it for Terrytx the other day and have been so busy I haven't been able to get around to it. But I will post it on her thread and on this one tonight. I promise.

[Terrytx]

looking forward to it

[granolagirl]

I don't have a recipe for you (sorry), but we buy lots of Walkerswood stuff--hot sauces, marinades, etc. I haven't used the marinade, but the guy at the Jamican restuarant/store that we go to gives it the thumbs up. :)

You can order in online here (http://www.walkerswood.com/products/detail_pages/Mild_Jerk_Marinade.asp).

http://www.walkerswood.com/images/product_pages/details/mild_jerk_marinade/Mild_Jerk_Marinade_08.jpg

[JHolcomb]

Here you go:

Jerk Chicken
8 servings

For maximum flavor, let chicken marinate overnight.

1 medium onion, coarsely chopped
3 medium scallion, coarsely chopped
2 Scotch bonnet chiles, coarsely chopped
2 garlic cloves, chopped
1 tbs five-spice powder
1 tbs allspice berries, coarsely ground
1 tbs coarsely ground pepper
1 tsp dried thyme, crumbled
1 tsp freshly grated nutmeg
1 tsp salt
1/2 c soy sauce
1 tbs vegetable oil
2 3 1/2 to 4 pound chickens, quartered

1. In a food processor or blender, combine the onion, scallions, chiles, garlic, 5-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the liquid in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refridgerate overnight. Bring the chicken to room temperature before proceeding.

2. Light a grill. Grill the chicken over a moderately high fire, turning occasionally, until well browned and cooked through (cover the grill for a smokier flavor). Transfer chicken to a platter and serve.


Notes:
I didn't coarsely chop anything. I just chunked the veggies into halves or quarters. No Scotch bonnets, so I used habeneros (did not seed and de-membrane becuase we like lots of heat). Only had fine ground allspice, so used scant 2 tsp of that instead of a whole tbs coarse. Used dark Japanese soy sauce because we're moving and that was the last kind we had in the house that I needed to get rid of. Also, I used 2 lbs of boneless, skinless breasts with the full amt of marinade, and threw them in a ziplock bag overnight to marinate.

This was the best chicken recipe I've ever had. May make it again next week.

[Terrytx]

Thanks :D It will start out my week.