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Old 10-18-2007, 09:17 AM   #1
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Jerk chicken

anyone have an authentic recipe on this dish

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Old 10-18-2007, 02:02 PM   #2
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JAMAICAN JERK CHICKEN

2 pounds chicken breast, dice 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours


Jerk Marinade:
  • 1 onion, finely chopped
  • 1/2 cup finely chopped scallion
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 Scotch Bonnet, finely chopped
  • 1 teaspoon ground black pepper
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon cider or white vinegar
Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, Scotch Bonnet, black pepper, soy sauce, oil and vinegar.

Skewer an equal amount of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
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Old 10-20-2007, 04:13 PM   #3
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Quote:
Originally Posted by Caine View Post
JAMAICAN JERK CHICKEN

2 pounds chicken breast, dice 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours


Jerk Marinade:
  • 1 onion, finely chopped
  • 1/2 cup finely chopped scallion
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 Scotch Bonnet, finely chopped
  • 1 teaspoon ground black pepper
  • 3 tablespoons soy sauce
  • 1 tablespoon cooking oil
  • 1 tablespoon cider or white vinegar
Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, Scotch Bonnet, black pepper, soy sauce, oil and vinegar.

Skewer an equal amount of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
Nice recipe, 5 or 6 scotch bonnets would be more authentic plus a bit more salt (jerk leans to the salty).

My take would be to use whole thighs tossed on a grill.

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