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