Cooking Index - Cooking Recipes & IdeasJamaican Jerked Chicken Recipe - Cooking Index

Jamaican Jerked Chicken

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

5 lbs 2270g / 80ozChicken pieces
2 cups 474mlDistilled white vinegar - plus
1 teaspoon 5mlDistilled white vinegar
2 cups 292g / 10ozFinely-chopped scallions
2   Scotch bonnets - seeded, minced
  = (please wear gloves)
2 tablespoons 30mlSoy sauce
4 tablespoons 60mlFresh lime juice
5 teaspoons 25mlGround allspice
2   Bay leaves
6   Garlic cloves - minced
1 tablespoon 15mlSalt
2 teaspoons 10mlSugar
1 1/2 teaspoons 7.5mlDried thyme - crumbled
1 teaspoon 5mlCinnamon
  Jamaican Barbecue Sauce
1 1/4 cups 296mlKetchup
1/3 cup 78mlSoy sauce
2 tablespoons 30mlJamaican hot pepper sauce
2 tablespoons 30mlJerk marinade - reserved from above
3   Scallions - minced
3   Garlic cloves - minced
3 tablespoons 45mlMinced fresh ginger
1/3 cup 53g / 1.9ozDark brown sugar
1/3 cup 78mlDistilled white vinegar
3 tablespoons 45mlDark rum

Recipe Instructions

Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.

In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.

Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.

On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.

Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.

For Jamaican Barbecue Sauce: In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving. (Makes about 2 cups)

This recipe yields 4 to 6 servings.

ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A21) - from the - TV FOOD NETWORK


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