Jamaica jerk chicken11/27/2023 This was absolutely delicious and my new favorite. You can get it here in the states at This recipe was overall good but having made many different jerk recipes in the past there are much better ones out there. When making your jerk I highly recommend using pimento wood from jamaica. It's ok, there is a better jerk marinade here on epicurious. My husband loved it and the kids said they wanted it to be Jerk Chicken night EVERY night. Finally we are watching our carbs so instead of a bed of rice we put the grilled patties on (gluten free) buns. Also, the jerk seasoning didn't appeal to me so I substituted just salt and pepper. First, we follow a strict diet that bans certain foods on a rotating basis using a random number generator (Hubbard Solo New Era Dianetics Level OT 6), so chicken was right out. I made this today and it is so yummy! I didn't do the ketchup or soy sauce though. our guests were shocked that we could make this in so little time. Will be making them often, as they are VERY easy when made this way & taste as though you've been working on it for 2 days. These breasts were super juicy, just the right amount of heat, and incredibly flavorful. Using applewood chunks, we smoked/direct grilled bone side down for about an hour at 400°, moving them to the coolest part of the grill for the last 20 minutes or so & basting heavily with the rest of the sauce. Used half to coat 4 bone-in, skin-on chicken breasts & marinated for 1/2 hour or so while the Big Green Egg heated up. I threw everything but the chicken & lime into the food processor & spun it into a paste. For peppers I used 2 habaneros because it was all I could find. tomato paste + 2T honey + 1/3c vinegar + 1/2t onion powder + 1/4t garlic powder. First, if you don't want to use ketchup, use 6 oz. I was in a hurry & misread the recipe, to our benefit. Step 5Ĭut each chicken half into pieces and serve with sauce. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Remove chicken from jerk seasoning marinade sprinkle with salt and pepper. Preheat oven to 350☏ or prepare barbecue (medium heat). Cover and refrigerate at least 4 hours, turning occasionally. Spoon jerk seasoning over chicken and rub in. (Jerk seasoning and sauce can be made 1 day ahead cover separately and refrigerate.) Step 3Īrrange chicken in large roasting pan or baking dish. Transfer 2 tablespoons jerk seasoning to small bowl mix in ketchup and soy sauce to make sauce. Transfer rum mixture to blender add vinegar and next 12 ingredients and blend until almost smooth. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
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