Newsgroups: rec.food.cooking
Subject: REQUEST: Jamaican Jerk Chicken
Date: Thu, 02 Jul 1992 13:52:07 -0500

  SE> From: snewton@oac.hsc.uth.tmc.edu (Steven E. Newton)

  SE> Anyone who has a recipe for Jerk Chicken, a spicy traditional jamaican
  SE> recipe, please post, or email to me.  Thanks in advance.

I'm taking the liberty of answering even though I have /three/ recipes for it.

  Subject: CONTAINS RECIPE
  To: Every One
  From: Sharon Stevens
  Date: 7/30/91 2:55:17 PM
  -------------------------------------------
  GRILLED JAMAICAN JERK CHICKEN

  1/4 cup Inner Beauty, or other Caribbean hot sauce, or 10 pureed Scotch 
          Bonnet chile pepper, or 15 of your favorite fresh chile peppers
  2 tbsp dried rosemary
  2 tbsp parsley, chopped
  2 tbsp dried basil
  2 tbsp dried thyme
  2 tbsp mustard seeds
  3 scallions, finely chopped
  1 tsp salt
  1 tsp black pepper
  juice of 2 limes
  1/4 cup cheap yellow mustard
  2 tbsp orange juice
  2 tbsp white vinegar
  6 chicken thighs, with legs attached

Combine all the rub ingredients in a food processor, or blender, and
blend them into a paste, making sure that all the ingredients are fully
integrated.  The paste should be approximately the consistency of a thick
tomato sauce.  If it is too thick, thin it out with a little more white
viegar.  Cover the paste and let it sit n the refrigerator for at least 2
hours for the flavors to blend together.  Overnight is the ideal amount
of time to give them to get acquainted. (**NOTE** If you want to avoid
making a fresh batch every time you make this dish, you can multiply the
amount of paste easily.  Don't worry about it going bad, since it keeps
almost infinetely.)

Rub the chicken thighs with paste and place them on the grill over very
low heat.  If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered.  The key here
is to use a very low heat.  You need to be patient and give yourself
plenty of time.  The chicken is technically done when the meat is opaque
and the juices run clear.  However, the ideal is about 10-15 minutes past
that point, when the meat pulls away from the bone easily.  It is very
hard to overcook this.  In fact you can only screw it up if you burn the
paste by having the heat too high.  The longer the chicken stays on the
grill, the more superior the smoky flavor.  After cooking, separate the
leg from the thigh by cutting at the natural joint between them.  Serve
one leg or thigh per person accompanied by a few spoonfuls of
Banana-guava ketchup.

Serves 4 and as entree or 6 as a light meal.

Origin:  Cookbook Digest magazine,  July/Aug 1991

    Origin: PSICHOTIC CIRCUS, 101 Ways to Wok you dog. (1:359/600)


  Subject: Jerk Chicken
  To: Lonnie Wall
  From: Christine Morin
  Date: 12/20/91 12:49:00 PM
  -------------------------------------------
  Title: JAMAICAN JERK SAUCE

  1/2 cup Ground Allspice
  1/2+ cup Brown Sugar
  6 - 8 Garlic cloves
  4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
  1 TB ground Thyme, or 2 TB thyme leaves
  2 bunches Scallions
  1 tsp Cinnamon
  1/2 tsp Nutmeg
  Soy sauce to moisten (2 TBS)

Put everything in a food processor and blend until smooth. You may
 use allspice berries, if available, but use enough to give the
 equivalent of 1/2 cup ground. This will keep "forever" in the
 refrigerator. Feel free to increase the garlic, and the hot peppers.
 I do. The recipe, double, and triples very well.

Rub about 1/4 cup sauce into each chicken, halved, and get under the
 skin and in all the cavities. It is is pork, use a de-boned
 shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
 more, per 6 lb shoulder. Use less for fish.

Marinate, preferably overnight, and grill over a low fire, until
 done. Charcoal is ideal. The meat will be a smoky pink when done,
 and the skin nice and dark. Chop the meat into pieces, and serve
 traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!

Christine

    Origin: The Guild Miami,FL (305) 751-0993 (1:135/315)


  From:    Fred Towner
  To:      Keith Ker                      Msg #238, 23-Jun-90 08:39pm
  Subject: Randy Farkas Jerked Chicken

  Randy Farkas Jerked Chicken

Number of Servings:   4


       1        ea    chicken - 1 lb - washed and quartered
       1/2      tsp   seasoned salt
       1/2      tsp   garlic powder
       1/2      tsp   black pepper
       1/2      tsp   crushed chili peppers
       2        tsp   soy sauce, dark
                      SAUCE:
       1/2      cup   breadcrumbs - dry
       1/2      tsp   seasoned salt
       1/2      tsp   thyme
       1        ea    onion - large
       1/2      tsp   pimento seed (allspice berries)
       2        ea    garlic cloves
       1        cup   water


Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
refrigerate overnight to marinate.  The next day, bake marinated chicken in
350F
oven for 1-1/2 hours.  Meanwhile, make the sauce by blending all ingredients in
blender or food processor until smooth.  When chicken has cooked for 1-1/2
hours, remove from the oven and dip each piece in blended sauce mixture. 
Return
chicken to oven and bake an additional 15 minutes.  Meanwhile, boil remaining
sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the
chicken.

Serves 4.

From Lloyd's Caribbean Bakery, Calgary, Alberta
Appeared in Calgary Sun, Monday, June 4, 1990

    Origin: GENERATIONS BBS of Calgary, Alberta (403) 251-5540 (1:134/8.0)




  SE> From: snewton@oac.hsc.uth.tmc.edu (Steven E. Newton)

  SE> Anyone who has a recipe for Jerk Chicken, a spicy traditional jamaican
  SE> recipe, please post, or email to me.  Thanks in advance.

I'm taking the liberty of answering even though I have /three/ recipes for it.

  Subject: CONTAINS RECIPE
  To: Every One
  From: Sharon Stevens
  Date: 7/30/91 2:55:17 PM
  -------------------------------------------
  GRILLED JAMAICAN JERK CHICKEN

  1/4 cup Inner Beauty, or other Caribbean hot sauce, or 10 pureed Scotch 
          Bonnet chile pepper, or 15 of your favorite fresh chile peppers
  2 tbsp dried rosemary
  2 tbsp parsley, chopped
  2 tbsp dried basil
  2 tbsp dried thyme
  2 tbsp mustard seeds
  3 scallions, finely chopped
  1 tsp salt
  1 tsp black pepper
  juice of 2 limes
  1/4 cup cheap yellow mustard
  2 tbsp orange juice
  2 tbsp white vinegar
  6 chicken thighs, with legs attached

Combine all the rub ingredients in a food processor, or blender, and
blend them into a paste, making sure that all the ingredients are fully
integrated.  The paste should be approximately the consistency of a thick
tomato sauce.  If it is too thick, thin it out with a little more white
viegar.  Cover the paste and let it sit n the refrigerator for at least 2
hours for the flavors to blend together.  Overnight is the ideal amount
of time to give them to get acquainted. (**NOTE** If you want to avoid
making a fresh batch every time you make this dish, you can multiply the
amount of paste easily.  Don't worry about it going bad, since it keeps
almost infinetely.)

Rub the chicken thighs with paste and place them on the grill over very
low heat.  If you have a covered cooker, put the coals to one side and
the chicken on the other, and cover.

Cook about 1 hour without a cover or 1/2 hour if covered.  The key here
is to use a very low heat.  You need to be patient and give yourself
plenty of time.  The chicken is technically done when the meat is opaque
and the juices run clear.  However, the ideal is about 10-15 minutes past
that point, when the meat pulls away from the bone easily.  It is very
hard to overcook this.  In fact you can only screw it up if you burn the
paste by having the heat too high.  The longer the chicken stays on the
grill, the more superior the smoky flavor.  After cooking, separate the
leg from the thigh by cutting at the natural joint between them.  Serve
one leg or thigh per person accompanied by a few spoonfuls of
Banana-guava ketchup.

Serves 4 and as entree or 6 as a light meal.

Origin:  Cookbook Digest magazine,  July/Aug 1991

    Origin: PSICHOTIC CIRCUS, 101 Ways to Wok you dog. (1:359/600)


  Subject: Jerk Chicken
  To: Lonnie Wall
  From: Christine Morin
  Date: 12/20/91 12:49:00 PM
  -------------------------------------------
  Title: JAMAICAN JERK SAUCE

  1/2 cup Ground Allspice
  1/2+ cup Brown Sugar
  6 - 8 Garlic cloves
  4 - 6 Scotch Bonnet Peppers (or equivalent) seeds and all
  1 TB ground Thyme, or 2 TB thyme leaves
  2 bunches Scallions
  1 tsp Cinnamon
  1/2 tsp Nutmeg
  Soy sauce to moisten (2 TBS)

Put everything in a food processor and blend until smooth. You may
 use allspice berries, if available, but use enough to give the
 equivalent of 1/2 cup ground. This will keep "forever" in the
 refrigerator. Feel free to increase the garlic, and the hot peppers.
 I do. The recipe, double, and triples very well.

Rub about 1/4 cup sauce into each chicken, halved, and get under the
 skin and in all the cavities. It is is pork, use a de-boned
 shoulder, score the fat, and rub the sauce in, using 1/2 cup, or
 more, per 6 lb shoulder. Use less for fish.

Marinate, preferably overnight, and grill over a low fire, until
 done. Charcoal is ideal. The meat will be a smoky pink when done,
 and the skin nice and dark. Chop the meat into pieces, and serve
 traditionally with a hard-dough bread, and LOTS of Red Stripe Beer!

Christine

    Origin: The Guild Miami,FL (305) 751-0993 (1:135/315)


  From:    Fred Towner
  To:      Keith Ker                      Msg #238, 23-Jun-90 08:39pm
  Subject: Randy Farkas Jerked Chicken

  Randy Farkas Jerked Chicken

Number of Servings:   4


       1        ea    chicken - 1 lb - washed and quartered
       1/2      tsp   seasoned salt
       1/2      tsp   garlic powder
       1/2      tsp   black pepper
       1/2      tsp   crushed chili peppers
       2        tsp   soy sauce, dark
                      SAUCE:
       1/2      cup   breadcrumbs - dry
       1/2      tsp   seasoned salt
       1/2      tsp   thyme
       1        ea    onion - large
       1/2      tsp   pimento seed (allspice berries)
       2        ea    garlic cloves
       1        cup   water


Mix seasonings and soy sauce and rub over the chicken pieces. Cover and
refrigerate overnight to marinate.  The next day, bake marinated chicken in
350F
oven for 1-1/2 hours.  Meanwhile, make the sauce by blending all ingredients in
blender or food processor until smooth.  When chicken has cooked for 1-1/2
hours, remove from the oven and dip each piece in blended sauce mixture. 
Return
chicken to oven and bake an additional 15 minutes.  Meanwhile, boil remaining
sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the
chicken.

Serves 4.

From Lloyd's Caribbean Bakery, Calgary, Alberta
Appeared in Calgary Sun, Monday, June 4, 1990

    Origin: GENERATIONS BBS of Calgary, Alberta (403) 251-5540 (1:134/8.0)




Article: 58516 of rec.food.cooking
Newsgroups: rec.food.cooking