Steamed Jerk Chicken Food

GRILLED JERK CHICKEN DRUMSTICKS

Steps:

• Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1 1/2 teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours or overnight.
• Preheat a grill to medium. Oil the grates. Remove the chicken from the marinade, shaking off any large pieces of chile or scallion. Season all over with salt and pepper. Grill, covered, turning often, until the chicken is browned and cooked through, 20 to 25 minutes. Serve with lime wedges.

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.

JERK CHICKEN

Steps:

• For the brine: Add the salt, sugar, allspice, chile, garlic, ginger and 1 quart water to a large pot and stir to combine. Place over medium-high heat, bring to a boil and cook until the salt and sugar have dissolved, about 5 minutes.
• Pour the brine over the ice in a large bowl and let cool to room temperature. Add the chicken to the brine, cover and refrigerate for 24 hours.
• For the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, minced garlic, minced ginger, allspice, brown sugar, salt, cinnamon, cloves, bay leaves and chiles in a medium bowl. Reserve 5 tablespoons for the Jerk BBQ Sauce and set aside.
• Remove the chicken from the brine; discard the brine. Pat the chicken dry, then toss to coat with the jerk paste marinade, slightly massaging it into the chicken. Cover and refrigerate for 24 hours.
• For the jerk BBQ sauce: Heat the oil in a medium saucepan over medium-low heat until shimmering. Add the onions, garlic, ginger and the reserved 5 tablespoons of Jerk Paste Marinade and simmer until the onions are translucent, 5 to 8 minutes. Add the ketchup and brown sugar and summer over low heat until the sauce is deep red and caramelized, about 30 minutes. Remove the sauce from the heat and transfer to a blender. Blend until smooth and set aside.
• To cook the chicken: Preheat the oven to 325 degrees F. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Working in batches, remove the chicken from marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping them halfway through, about 10 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Continue with the remaining chicken. Transfer the baking sheet the oven and cook until the chicken is tender but not falling off the bone, about 45 minutes. Turn the broiler on for the last minutes and broil until the skin crisps.
• Remove the chicken from the oven, brush it with some of the Jerk BBQ Sauce and let it rest 10 to 15 minutes. Serve with the remaining Jerk BBQ Sauce on the side.

STEAMED JERK CHICKEN

Steps:

• Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a blender. Process until smooth.
• Place the chicken into a large Zip N Steam bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. (If you want to marinate, you can place the bag in the refrigerator for at least one hour, but it is not necessary)
• Steam chicken for 10 to 15 minutes, shaking at least once to ensure even cooking.
• Heat remaining sauce in a small pan, and pour over chicken when serving.

JAMAICAN JERK CHICKEN

Steps:

• Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
• Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
• Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
• Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.

JERK CHICKEN

Steps:

• Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
• Combine all of the above in a bowl and stir in the following: .

PERFECT BAKED JERK CHICKEN

Steps:

• Make the jerk rub by combining the salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. Toss the chicken pieces with the spice mixture, then cover, and marinate in the refrigerator 2 to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Pour the vegetable oil into a 9x13 inch baking dish.
• Place the chicken pieces skin-side up into the baking dish. Bake in the preheated oven for 1 hour 20 minutes, until no longer pink near the bone. Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

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.