REAL JERK CHICKEN MARINADE
This will make a lot of marinade. use a lot of chicken or freeze some for quick use later. Recommend wearing gloves while cutting up peppers, i prefer to remove the seeds that is where the HEAT is. FOR MORE HEAT: increase amount of peppers. This recipe is about a 3 on the heat scale of 1-5.
Provided by Shawn C
Categories Chicken
Time 1h15m
Yield 6 CUPS
Number Of Ingredients 16
Steps:
- Wearing protective gloves, remove the seeds from peppers and discard. chop course and place peppers into the blender. you can now carefully remove the gloves. BUT! use gloves when handling the liquid marinade on the chicken itself, even touching the marinade can cause skin to burn and tingle. BE SURE TO WASH YOUR HANDS WELL!
- Chop the onions and garlic. These do not need to be chopped too fine as they will be liquidized by the blender.
- Blend all of the ingredients in a blender to make the jerk sauce.
- use cut up chicken or quartered chicken. with a fork poke several holes in the chicken on each side before applying marinade.
- place 1-2 cups of sauce in a tight container for basting and for dipping later. Rub 1 cup of sauce in to the meat at a time and place in a ziploc bag. pour a cup or two over the chicken in the bag to make sure there is plenty coating all pieces.
- Leave the chicken in the fridge to marinade overnight. flipping and massaging bag at least once.
- Cooking:.
- Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.
- or.
- Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbecue (ideally over a rack of pimento wood).
Nutrition Facts : Calories 268.8, Fat 18.7, SaturatedFat 2.7, Sodium 3676, Carbohydrate 22.6, Fiber 3, Sugar 12.1, Protein 4.5
JERK CHICKEN WITH RICE & PEAS
The Jamaican marinade has many versions, but John Torode likes his super spicy with a dash of soy. Serve with coconut basmati rice
Provided by John Torode
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 21
Steps:
- To make the jerk marinade, combine the spring onions, ginger, garlic, onion, scotch bonnet chillies, dried thyme, lime juice, soy sauce, vegetable oil, brown sugar and ground allspice in a food processor along with 1 tsp salt, and blend to a purée. If you're having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up - don't be tempted to add water, as you want a thick paste.
- Taste the jerk mixture for seasoning - it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it's not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
- Make a few slashes in 12 chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
- If you want to barbecue your chicken, get the coals burning 1 hr or so before you're ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins.
- To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the halved lime and cook for 45 mins until tender and cooked through.
- While the chicken is cooking, prepare the rice & peas. Rinse the basmati rice in plenty of cold water, then tip it into a large saucepan. Add the coconut milk, spring onions, thyme sprigs, garlic and ground allspice.
- Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins. Add the kidney beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed.
- Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.
Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.6 milligram of sodium
JAMAICAN JERK CHICKEN
Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour
Provided by Delroy Dixon
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
- Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
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