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Old 08-18-2006, 05:21 PM   #1
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Real Jamaican Jerk marinade?

I and I would like a recipe for Jamaican Jerk marinade for bbq meats.
Nothing on the market in NZ , unlike real Jamaican towns like Toronto!
Any Bob Marley cooks out there?

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Old 08-18-2006, 05:36 PM   #2
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BBQ Jerk Chicken

A friend sent me this the other day. I haven't tried it, but he said it was great, and I trust his judgment.

BBQ JERK CHICKEN

2 Cups Finely Chopped Green Onion
2 Habañero Chilies, Seeded and Minced
5 Teaspoons Ground Allspice
1 Tablespoon English-Style Dry Mustard
2 Bay Leaves, Crumbled
2 Garlic Cloves, Chopped (More to Taste)
1 Tablespoon Salt
2 Teaspoons Sugar
½ Tablespoon Dried Thyme, Crumbled
1 Teaspoon Cinnamon
2 Tablespoons Soy Sauce
Juice of One Lime
3 Tablespoons Rum
1 Chicken, Cut in Pieces

Finely chop all but chicken in a mini food processor.

Put chicken in sealable plastic bag, add marinade, refrigerate overnight.

Drain chicken and grill until done.
Attached Files
File Type: pdf BBQ Jerk Chicken.pdf (38.9 KB, 92 views)
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Old 08-18-2006, 06:07 PM   #3
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Yo Doug,
Thanks for your great response. That sounds like its definitely in the right direction.
Sugar cane sugar is somewhere in de real jerk, mon.
Rasta man vibration, posyteeve....
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Old 08-18-2006, 06:12 PM   #4
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lol FryBoy. That sounds like a SERIOUS chicken.

I'm gonna try that with bone in chicken breasts.
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Old 08-18-2006, 08:04 PM   #5
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Dave de Witt, the Chilli Pepper Perfesser, is probably my most reliable source, so get stuck in to this link:
http://www.fiery-foods.com/dave2/authentic_jerk.asp

and ...

Enjoy your Jerk Pork/Goat/Chicken/Horse/Beef/whatever!
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Old 08-18-2006, 08:13 PM   #6
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Quote:
Originally Posted by cliveb
Dave de Witt, the Chilli Pepper Perfesser, is probably my most reliable source, so get stuck in to this link:
http://www.fiery-foods.com/dave2/authentic_jerk.asp

and ...

Enjoy your Jerk Pork/Goat/Chicken/Horse/Beef/whatever!
That Jerk rub looks like the recipe my friend from Kingston gave me years ago, although I don't remember any brown sugar or soy sauce. It's delightfully fiery.

BC
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Old 08-18-2006, 08:16 PM   #7
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Quote:
Originally Posted by NZDoug
I , unlike real Jamaican towns like Toronto!
Any Bob Marley cooks out there?
Bob lives here??? LOL I tried to make jerk chicken for the first time last week, and left out the hot peppers. It was jerkless chicken. Thanks for the recipe!!
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Old 08-18-2006, 08:19 PM   #8
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I've never tried Jamaican jerk food, but I've tried Trinidadian.
When these guys say "HOT" they mean "HOOOOOOTTTTTT!!!!" Wow! And i thought I could take hot food... a mouthful of Trinidad Pepper Sauce and my head was on fire for a week.

So be warned! Take a fireman with you!
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Old 08-18-2006, 08:40 PM   #9
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This is a TNT recipe. Good stuff!

Jerk Chicken (Al Roker)

1/4 cup pineapple juice
4 scallions, white & green parts chopped
3 cloves garlic chopped
2 tablespoons Caribbean-style hot sauce
1 tablespoon dark brown sugar
1 teaspoon Kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon dried thyme
1 4 pound chicken cut into pcs

Instructions: In small bowl, whisk together all ingredients (except chicken). Use immediately, or cover and store in the refrigerator for up to 2 days. (Makes about 1 cup.)

Rinse chicken pcs under cold running water & pat dry with paper towels. Rub the chicken pcs with jerk seasoning. Cover with plastic wrap and refrigerate for at least 4 hours, up to 12 hours.

Let sit at room temperature for 20 minutes before grilling.

Put the thighs and legs on the grill and cover. Ten minutes later, add the breasts and wings to allow for different grilling times. Grill the chicken, turning once, for 1 to 1 1/2 hours, or until the juices run clear when the meat is pierced. Internal temp. should be 180º in the thickest part of the thigh.
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Old 08-18-2006, 08:55 PM   #10
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I just loved this one because it was so totally insane:

Jerk Sauce

Fiery foods aficionados will love this sauce that is often served over jerked meat.

12 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed (MAN! I once ate one and nearly beamed up to the Enterprise all on my own!!)
3 onions, chopped
2 clove garlic finely chopped
1/2 cup vinegar
2 tablespoons ground allspice
1 tablespoon olive oil
1/4 cup soy sauce
1/4 cup minced scallions

In a food processor or blender, process all ingredients until smooth. Serve over cooked meat. Extra sauce will keep for months in the refrigerator.
Yield: 1 1/2 cups
Heat Scale: Hot (WHAAAT?? Incendiary, volcanic, molten lava, yes.... hot is far too cold! )
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