Subscribe Via RSS

Jerk Chicken Recipe and Can I make it with Skinless & Boneless Chicken Breast?

I'm trying to make jerk chicken but use boneless skinless chicken breast plus I'm not trying to like grill…can I just use to stove? and I'm not trying to bake it neither but if I have to bake I will but I would really like to just use to the stove! HELP!

Of course you can!

Jerk Chicken

INGREDIENTS :

* 1- 3lbs chicken
* Jerk Sauce
* lemon or lime juice

Shop Now for Jamaican recipe ingredients & seasoning in our online store.

METHOD:

1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
2. Rub the chicken with the Jerk seasoning.
3. Be sure to rub under skin and in cavities
4. Marinate overnight.
5. Grill at lowest possible setting over a low fire until done. Or bake at 350 degrees for 35-40 minutes covered with foil.
6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
7. Chop meat into pieces, and serve traditionally with hard-dough bread

Jamaican Jerk Chicken

Well, there are lots of variations to the jerk chicken recipe, but I find the ones that call for the chicken to marinate taste better than those that just call for a jerk spice rub. So here's one.

Ingredients:
3 fresh scotch bonnet or habanero peppers
6 scallions, coarsely chopped
3 shallots, quartered
3 cloves garlic, smashed
1 inch fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs, thighs and drumsticks separated

1. Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
2.Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
3. Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. 4. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
5. Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavour).
6. To cook chicken on a charcoal grill: When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
7. If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

http://www.jamaicans.com/cooking/chicken/jerkchicken.htm

4 Comments

  • zeenat says:

    [url=http://www.jamguyfood.com]Jerk Chicken[/url]
    recipe is very delicious and yummy. I love this recipe, thanks for sharing.

  • cremedelacreme04 says:

    Yes jerk chicken is a popular chicken dish with origins in Jamaica.You can make it with boneless chicken

    Here are some recipes that I got from an old newsgroup posting.

    MMMMM—– Recipe via Meal-Master ™ v8.02

    Title: Vernon's Jerk Style Jamaican Chicken
    Categories: Sauces
    Yield: 6 servings

    1 1/4 lb Large white onions,
    -quartered
    1/2 lb Fresh Jamaican chiles (also
    -called Scotch bonnets),
    Cored and quartered (See
    -Note)
    4 oz Fresh ginger, peeled
    1/4 c Ground allspice
    1/4 c Fresh thyme leaves
    3 tb Freshly ground black pepper
    1 c White wine vinegar
    1 c Dark soy sauce
    1 Chicken (4 to 6 pounds),
    -well rinsed, patted dry,
    And cut into 6 pieces

    This pungent Jamaican sauce can be used to marinate pork butts (makes em run faster), beef round roasts, porgies, red snapper, as well as chicken. Says Vernon, "You can even use my sauce like ketchup. One guy pours it on his scrambled eggs." The sauce keeps well in the refrigerator tightly covered.

    JERK SAUCE

    * Pulverize the onions, chiles, and ginger in a blender or food
    processor. Transfer the mixture to a large bowl and stir in the
    allspice, thyme, black pepper, vinegar, and soy sauce.

    * Coat the chicken with the sauce. Cover and marinate in the
    refrigerator for 24 hours, turning once.

    * Preheat the oven to 350 degrees. Place a meat thermometer in one of the thigh pieces. Place a shallow pan of boiling water on the oven floor. Put the chicken on a rack and place in a roasting pan. Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes. Remove the chicken from the oven. Remove the meat thermometer

    * Preheat a broiler or grill

    * Baste the chicken with more jerk sauce. Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire. Remove from the heat and let sit for 15 minutes before eating

    * Serves 6

    NOTE: Be sure to wear rubber gloves when handling these very hot peppers. If you don't you could irritate and burn your skin. Keep your gloves away from your face and eyes.

    MMMMM

    MMMMM—– Recipe via Meal-Master ™ v8.02

    Title: Jerk Chicken Fajitas with Papaya-Pineapple Salsa
    Categories: Grill, Poultry, Salsa
    Yield: 4 servings

    MMMMM————————–CHICKEN——————————-
    1 lb Boneless chicken breast
    -halves
    2 ts Jerk Seasoning
    8 Flour tortillas
    1 1/2 c Black beans, cooked, drained
    -and mashed
    1 c Light sour cream

    MMMMM——————-PAPAYA-PINEAPPLE SALSA————————
    3/4 c Ripe papaya, diced
    3/4 c Fresh pineapple, diced
    1/2 c Diced jicama
    3 tb Chopped red onion
    1 Chili pepper, serrano or
    -jalapeno, seeded and minced
    1 Garlic clove, minced
    2 ts Lime zest
    2 tb Fresh lime juice
    1 tb Minced cilantro

    Directions for chicken fajitas:

    Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator.

    Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes.

    Slice chicken into thin strips. Divide black beans, chicken strips,
    sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling.

    Directions for Papaya Pineapple Salsa:

    Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving. Posted by Larry Bibich

    MMMMM

    MMMMM—– Recipe via Meal-Master ™ v8.02

    Title: Jamaican Jerk Chicken with Papaya Salsa
    Categories: Poultry
    Yield: 4 servings

    MMMMM————————–CHICKEN——————————-
    4 ea Leg, chicken, quarters
    — broiler/fryer

    This recipe from cmhurley64 won best answer a month ago.

    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.

    Finally here are a couple of links to help you.

    Epicurious
    http://www.epicurious.com/recipes/recipe_views/views/11115
    Cooks.com
    http://www.cooks.com/rec/search/0,1-0,jerk_chicken,FF.html

    Bon Appetit.
    References :
    Google groups
    http://groups.google.com/group/rec.food.cooking/browse_thread/thread/2ad845419b3741f8/38f6fb3b82837d9d?lnk=st&q=&rnum=1#38f6fb3b82837d9d
    Yahoo Answers
    http://answers.yahoo.com/question/?qid=20060619080343AAyyEDY&r=w&is_vote_given=true&pa=BpVqD13uBHMzU.qS4x0ESse8YmzZtyiVkZQ3e2_mDHDEvvNSsIg-

  • Carla S says:

    Of course you can!

    Jerk Chicken

    INGREDIENTS :

    * 1- 3lbs chicken
    * Jerk Sauce
    * lemon or lime juice

    Shop Now for Jamaican recipe ingredients & seasoning in our online store.

    METHOD:

    1. Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
    2. Rub the chicken with the Jerk seasoning.
    3. Be sure to rub under skin and in cavities
    4. Marinate overnight.
    5. Grill at lowest possible setting over a low fire until done. Or bake at 350 degrees for 35-40 minutes covered with foil.
    6. Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
    7. Chop meat into pieces, and serve traditionally with hard-dough bread

    Jamaican Jerk Chicken

    Well, there are lots of variations to the jerk chicken recipe, but I find the ones that call for the chicken to marinate taste better than those that just call for a jerk spice rub. So here's one.

    Ingredients:
    3 fresh scotch bonnet or habanero peppers
    6 scallions, coarsely chopped
    3 shallots, quartered
    3 cloves garlic, smashed
    1 inch fresh ginger, peeled and chopped
    3 tablespoons fresh thyme leaves
    2 teaspoons ground allspice
    1 1/2 teaspoons black pepper
    1 1/2 teaspoons salt
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1/2 teaspoon ground cloves
    1/4 cup vegetable oil
    8 whole chicken legs, thighs and drumsticks separated

    1. Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
    2.Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
    3. Blend chiles with remaining ingredients except chicken in a food processor until a paste forms. 4. Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
    5. Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavour).
    6. To cook chicken on a charcoal grill: When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
    7. If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
    Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.

    http://www.jamaicans.com/cooking/chicken/jerkchicken.htm
    References :
    http://www.jamaicans.com/cooking/chicken/jerkchicken.htm

  • BrianKSE2006 says:

    if you really want a good recipe for chicken it is called sonora chicken pasta holla back i will give it to ya
    References :

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Powered by WordPress All Content Copyright © Call Marks Caribbean Cuisine | 407.699.8800 'Eat Healthy. Eat Jamaican Food. Here we only serve da REAL Ting'
Theme created with SpiderWeb Press™.
Proudly using Dynamic Headers by Nicasio WordPress Design