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Started By
Message
Seriously, NOBODY has a Jerk Chicken Recipe?
Posted on 6/3/13 at 3:23 pm
Posted on 6/3/13 at 3:23 pm
Nobody?
This post was edited on 6/4/13 at 12:07 pm
Posted on 6/4/13 at 12:08 pm to unclebuck504
I just use a jarred jerk seasoning and grill it
Posted on 6/4/13 at 12:09 pm to unclebuck504
Green onions, habanero, allspice, cinnamon, garlic, salt, cloves, nutmeg, and garlic. Mash it into a wet paste, add some veg oil, and coat chicken. Let sit for a few hours. Grill.
Posted on 6/4/13 at 12:11 pm to unclebuck504
scotch bonnet peppers and some other stuff
Posted on 6/4/13 at 12:13 pm to unclebuck504
Hillary Clintons nooods should do the trick.
Posted on 6/4/13 at 12:53 pm to unclebuck504
I made some randomly googled recipe for it awhile back and it was absolutely awful, as are most all of the rubs and marinades ive ever bought at the store.
Posted on 6/4/13 at 2:24 pm to unclebuck504
quote:
Jerk Chicken
I usually just use the lotion that i steal from hotel rooms......
Posted on 6/4/13 at 2:37 pm to unclebuck504
I've just used the rubs/marinades at the store. Slice skin on chicken thigh. Rub marinade and butter under the skin. Bake in oven or cook on grill
Posted on 6/4/13 at 3:09 pm to unclebuck504
I don't have a recipe, but I had some good jerk chicken when I went to Atlanta. Here's my thread
LINK
LINK
Posted on 6/4/13 at 3:19 pm to unclebuck504
1 big bunch of green onions or a couple smaller bunches
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp salt
Juice of 1 lime
1/2 tsp dried thyme, or 1 Tbls fresh thyme
1 tbsp allspice
1-10 habaneros. Start with a small amount and add more lately if you think it needs it.
1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
3 cloves of garlic
1/2 a small onion
2-3 tbsp of brown sugar
Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.
Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!
You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.
Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.
LINK
2 tbsp soy sauce
2 tbsp vegetable oil
1 tbsp salt
Juice of 1 lime
1/2 tsp dried thyme, or 1 Tbls fresh thyme
1 tbsp allspice
1-10 habaneros. Start with a small amount and add more lately if you think it needs it.
1 thumb sized knuckle of ginger (don’t worry about peeling it; just blend it up skin and all!)
3 cloves of garlic
1/2 a small onion
2-3 tbsp of brown sugar
Mix it all together into a blender and turn it into a puree. Don’t add more water, if you’re having trouble getting it all blended, just keep turning off the blender, stirring it up, and trying again. Eventually it will “take” and start to blend up nicely.
Now taste it. It should taste pretty salty, but not unpleasantly puckeringly salty. If you think it’s perfect, and would enjoy it as a table sauce, add a bit more salt. You want this to sort of brine the meat as it marinates. It won’t taste too salty when you eat it with the meat, it will taste great!
You can also now throw in more chiles if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until things seem good and balanced.
Authentic jerked meats are not exactly grilled as we think of grilling, they are sort of smoke grilled. To get a more authentic jerk experience, add some wood chips to your BBQ, and cook your meat over slow indirect heat or just get em going over high heat and enjoy a beautiful jerk chicken breast, should be ready in 10 minutes or less.
LINK
Posted on 6/4/13 at 3:19 pm to BlackenedOut
quote:
Green onions, habanero, allspice, cinnamon, garlic, salt, cloves, nutmeg, and garlic. Mash it into a wet paste, add some veg oil, and coat chicken. Let sit for a few hours. Grill.
I have made this before and this is pretty close to what I did. I also added fresh ginger and threw it all in the food processor to make the paste.
I would let it sit overnight at least.
Wear gloves when handling the habaneros.
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