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Jamaican Jerk Chicken
Posted on 4/16/14 at 12:58 pm
Posted on 4/16/14 at 12:58 pm
Made this for work the other day, and I have to say: I may never do baked or grilled chicken any other way again.
This stuff was delicious. Awesome flavor to the chicken and the meat absorbed it nicely.
Very simple recipe too.
Jerk Chicken
6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil1/
4 cup brown sugar
2 tablespoons fresh thyme leaves
1 teaspoon whole cloves, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon1
1/2 pounds skinless, boneless chicken breast, cut into strips
Place all ingredients except chicken in a food processor fittedwith a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamedokra.
Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
Give it a try for something different next time you grill.
This stuff was delicious. Awesome flavor to the chicken and the meat absorbed it nicely.
Very simple recipe too.
Jerk Chicken
6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil1/
4 cup brown sugar
2 tablespoons fresh thyme leaves
1 teaspoon whole cloves, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon1
1/2 pounds skinless, boneless chicken breast, cut into strips
Place all ingredients except chicken in a food processor fittedwith a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.
Preheat grill until coals are gray to white.
Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamedokra.
Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.
Give it a try for something different next time you grill.
This post was edited on 4/16/14 at 1:02 pm
Posted on 4/16/14 at 1:04 pm to magildachunks
It's funny you posted this because about 10 minutes before you did I was searching the board for a jerk chicken recipe. Will give this one a try.
Posted on 4/16/14 at 1:08 pm to Hat Tricks
quote:
It's funny you posted this because about 10 minutes before you did I was searching the board for a jerk chicken recipe. Will give this one a try.
Just make sure you seed those peppers. Unless you like your chicken spicy as hell.
It was a hit amongst the girls. Sweet with a little kick.
Posted on 4/16/14 at 1:12 pm to magildachunks
Looks good and I'm always a fan of the fresh stuff, but.... This stuff is hard to beat.
Posted on 4/16/14 at 1:16 pm to LSUvegasbombed
quote:
LSUvegasbombed
I have a Caribbean Pork Roast recipe that is phenomenal.
Made it up as I was doing the chicken at work. Pork is tender and pulls apart easily.
Posted on 4/16/14 at 1:20 pm to magildachunks
save me some next time!
or pics (no pics, never happned)
or pics (no pics, never happned)
Posted on 4/16/14 at 2:49 pm to LSUvegasbombed
quote:
save me some next time! or pics (no pics, never happned)
May do this for nephew's bday.
Or my crawfish boil.
Posted on 4/16/14 at 3:05 pm to LSUAfro
quote:
Where do find that stuff around the BR area?
Posted on 4/16/14 at 3:07 pm to LSUAfro
quote:
Looks good and I'm always a fan of the fresh stuff, but.... This stuff is hard to beat
Try the recipe posted and let me know how it compares.
Posted on 4/16/14 at 3:08 pm to magildachunks
quote:
nephew's bday
its at 230 right. I am not sure I can make that and get back in time for my friends bday that night
Posted on 4/16/14 at 3:09 pm to LSUvegasbombed
quote:
its at 230 right. I am not sure I can make that and get back in time for my friends bday that night
No idea.
But my sister wants me to cook the food for the adults.
Out in Clinton.
Posted on 4/17/14 at 1:43 pm to magildachunks
quote:
1/2 pounds skinless, boneless chicken breast, cut into strips
I'm guessing something got left off here?
Posted on 4/17/14 at 1:50 pm to magildachunks
Love jerk chicken.
How much chicken did you cook cause that seems like a lot of marinade
How much chicken did you cook cause that seems like a lot of marinade
Posted on 5/4/14 at 11:02 am to magildachunks
Gonna give this recipe a try. Had to sub bell pepper for jalapeño and worchester sauce for soy sauce. Marinade smells great
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