Jerk Chicken Drumsticks Food

JAMAICAN JERK CHICKEN DRUMSTICKS

Steps:

• Mix together all ingredients in a crock pot.
• Put in the chicken and cover with the marinade.
• Cook on warm heat for 7-8 hours or low for 4-6 hours. Keep shifting the drumsticks in the crock pot to ensure that they are being evenly marinaded and cooked.

JAMAICAN JERK CHICKEN

Steps:

• Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
• In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
• Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium heat.
• Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

MISS OLLIE'S JERK CHICKEN

Steps:

• Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.
• Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.
• Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one half of grill and scatter remaining coals over other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush grate with oil. Arrange chicken drumsticks and thighs, skin side down, on grate over hottest part of grill and grill, turning halfway through, until lightly charred, 5-10 minutes. Move chicken to cooler part of grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°F, 20-25 minutes longer.
• Transfer chicken to a platter and let rest 10 minutes before serving.

JERK CHICKEN

Steps:

• At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
• Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
• Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

JERK CHICKEN DRUMSTICKS

Steps:

• Remove chicken from package; rinse well and place in bowl with 2-3 tablespoons of salt and water to cover. Soak overnight. (You may also drain your yogurt now: put yogurt in strainer fitted with a coffee filter over a container in fridge, overnight. Discard whey (liquid) and proceed.).
• Mix yogurt, ginger and the juice from 1 lime; add chicken drums to marinade for 3 hours or so.
• Mix all seasoning ingredients together in a small bowl.
• Remove drumsticks from yogurt soak and shake off the excess well.
• Sprinkle the seasoning liberally over the drums, making sure to cover all sides.
• Oil your grill racks and set your grill to medium heat; the drums will take an average of 8-12 minutes per side. Please be sure yours are done by checking that the juices run clear. An instant read thermometer should read 165º at the thickest part, NOT touching the bone. Be sure to allow your chicken to rest (at least 5 minutes - to allow the juices to re-distribute) after removing from the grill.
• Enjoy!

JERK SPICE-RUBBED CHICKEN LEGS

Steps:

• Preheat oven to 425°F. Whack cinnamon stick with the back side of a chef's knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.
• Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30-35 minutes.
• Do Ahead
• Jerk spice can be made 3 months ahead. Store airtight at room temperature.