Lisas Jerk Chicken Food

MISS LILY'S JERK CHICKEN

Steps:

• Place the chicken in a large bowl or baking dish and pour the brine over it, making sure the chicken is fully submerged. Cover and refrigerate for 24 hours.
• Rinse the chicken well. Wearing latex or vinyl gloves (Scotch bonnet chiles can remain on the skin for 24 hours!) rub the Jerk Marinade all over the chicken. Place in a resealable plastic bag and refrigerate for 24 hours.
• Preheat a grill for cooking over indirect medium heat. Lightly oil the grill grates, then place the chicken skin-side down over indirect heat. Grill, uncovered, turning the chicken every 5 to 6 minutes, until the juices run clear when the thighs are pricked with a fork, 40 to 50 minutes.
• Remove from the grill and let rest for 5 minutes to allow the juices to distribute equally.
• Cut the chicken into quarters, separating the leg portions from the breast portions, and serve with Jerk BBQ Sauce.
• Stir the salt and light brown sugar into 8 cups water in a pot and bring to a simmer, stirring to ensure that the salt and sugar completely dissolve. Let cool to 38 degrees F before using.
• Put the soy sauce, oil, salt, allspice, thyme, green onions, garlic, chiles, ginger and onion in a food processor and puree until a smooth paste is formed, adding more oil if necessary. Set aside.
• In a nonreactive heavy-bottomed saucepan, stir together the tomato paste and 2 cups water and heat slowly, stirring, until well incorporated. Add in the Jerk Marinade, molasses, vinegar, brown sugar, mustard powder, tamarind, celery salt, cumin, pepper, liquid smoke, thyme and lime juice. Bring to a boil, then turn down the heat and simmer until the sauce has thickened and reached the desired consistency. Remove from the heat and let cool.

LYNN'S FAVORITE JERK CHICKEN

Steps:

• Mix all ingredients, except chicken, in a medium bowl.
• Cut each chicken breast into 4-6 long pcs.
• Add marinade to chicken breasts.
• Marinate at least 4 hours or overnight.
• Can be grilled on barbecue or in broiler.
• Cook just until done, do not overcook. This will dry out if overcooked.

JERK CHICKEN

Steps:

• In a food processor, combine all of the ingredients up through the oil; process to a paste.
• Put the chicken in a bowl, pour the marinade over and coat the chicken.
• Cover and refrigerate overnight.
• Light a grill.
• Remove chicken pieces from the marinade, leaving on a coating of spice paste.
• Season the chicken pieces with salt and pepper.
• Grill the chicken oever moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes.
• Transfer to a platter and serve.

THE ULTIMATE JERK CHICKEN

Steps:

• Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree.
• Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight.
• Preheat grill to high.
• Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes.
• Preheat oven to 300 degrees F.
• Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving.
• Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe/index.html?oc=linkback.