Jerk Chicken

I know someone here (G Wiv? JeffB?) has a good jerk chicken marinade. I think it was posted over on Chowhound, but I can't find it, and heck, it might as well be here too.

Suggestions?

Thanks,

Aaron

An excellent jerk chicken recipe.

* Exported from MasterCook *

Jamaican Jerk Chicken

Recipe By :Helen Willinsky
Serving Size : 1 Preparation Time :0:00
Categories : Bbq List Grilled
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- finely chopped
1/2 cup scallion (green onion) -- finely chopped
2 teaspoons thyme leaves, fresh
1 teaspoon salt
2 teaspoons sugar
1 teaspoon allspice -- ground
1/2 teaspoon nutmeg -- ground
1/2 teaspoon cinnamon -- ground
1 hot pepper * -- finely chopped,
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon oil
1 tablespoon cider or white vinegar

* Use Scotch bonnet or Habanero chilies for the authentic taste of this dish.

Combine ingredients, and process in blender or food processor. Marinate chicken in refrigerator for at least four hours before cooking

I have had great success with this recipe from epicurious
http://www.epicurious.com/run/recipe/view?id=106516[/url]

Aaron

Thanks for the inspirition. Made up a batch of jerk yesterday using the Helen Wilensky rec.posted by Mr.Chris,with a few changes. Used 4 habaneros instead of 1,added the juice of 1 lime and substituted a glug of Myer's Rum for the sugar. Cooked over a very low fire of mesquite lump charcoal.



Chicken came out good..not Brown's Pork Pit in Negril good..but good none the less. The xtra habaneros gave it just the right heat level.

John

JSM wrote:Chicken came out good

John,

Looks excellent, any left?

Enjjoy,
Gary

Aaron Deacon wrote:I know someone here (G Wiv? JeffB?) has a good jerk chicken marinade.

Aaron,

I use an amped up version of the Frugal Gourmet's jerk recipe. Works equally well with pork steaks, the slightly fatty type, as it does for chicken. I typically serve jerk with fungi, a starchy cornmeal/okra polenta like side dish.

I should point out that, as JSM found out, Mr. Chris's recipe is a good one. Mr. Chris is a BBQ man of some repute.

Enjoy,
Gary
--

Jerk Pork
(Frugal Gourmet)

4 Servings

I typically make a 2X to 4X batch and coat the pork quite liberally.

Best on the grill.

2 jalapenos, seeded and chopped *
3 scallions, chopped
4 1/2 tablespoons allspice, freshly ground **
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, freshly ground
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
2 garlic, peeled and chopped
1 teaspoon ginger, freshly grated
4 bay leaves, crumbled
2 tablespoons peanut oil
2 pounds pork chops, pork steaks, or sliced boneless pork butt (I
prefer pork steaks)

Place the peppers, scallions, and all the herbs and spices in a food
processor and finely chop to form a paste. Add the oil and puree until
smooth. Rub on both sides of the pork and let stand for 30 minutes.

Best if grilled.

*I use more than 2 jalapenos and sometimes add serranos and/or
habeneros, I like it hot.

**Allspice can get expensive if you buy the small jars of whole berries
in a regular grocery. I buy them in bulk at Italian, Mexican or most any
ethnic market.

Note: this basic jerk marinade can be used on all kinds of meat. It's
terrific on chicken, beef and lamb.

=x=x=x=

Fungi

10 ounce package frozen cut okra
4 cups boiling water
1-1/2 cups fine yellow cornmeal
2 tablespoons butter*
1/4 teaspoon salt pepper, to taste
2 dried bay leaves

Place frozen okra and bay leaves in 4-cups simmering water. Cook until just okra is barely tender.

With an immersion blender puree okra. If you use a stand blender, be careful, as the okra liquid will have a tendency to splash.

Slowly add the cornmeal to the pureed okra in a steady stream, while stirring constantly. For lump free Fungi reserve 1/2 cup of water, mix cornmeal with water and slowly. If the cornmeal still lumps hit it a few times with the immersion blender.


Stir in the butter, salt and pepper.(I often add a few tablespoons of extra virgin olive oil.)

Simmer until desired consistency, which is subjective, like grits or polenta. Some like runny/creamy some like almost pudding like. (You may need to add more water)

Serve hot as a neutral accompaniment to spicy Caribbean food.

The above Fungi recipe is a basic recipe, I always add a little garlic and onion powder, a dash of hot sauce and a little dried basil. Do not spice up the Fungi as it is meant to be a neutral (bland) accompaniment to spicy foods.

Enjoy

Smoking in Chicago,
Gary

A Sense Of Place.

Fond memories of Negril, eating in Pete's seaside squatter's shed (since then, I understand Pete has moved out to a nice building by the road, uptown if you will), everything cooked over an open driftwood fire. The tastes were unforgettable, we ate there 3-4 nights out of ten.

One night our party was comprised of three restaurant folks, one of whom asked Pete about what he spiced everything with, what made everything so amazing. And it was amazing, free range chickens that had taste, shrimp and fish fresh caught that afternoon, coconuts picked the moment they were husked.

Whereupon, Pete reached down next to the fire then proudly raised up his secret for all to see. "Heinz catsup" he said, and grinned.

True story, from start to finish.

Thanks, everyone, for the input. I ended up using MikeK's link, mostly because it was the first (and I think the only) reply when I went to the grocery store. I was a little wary of simultaneously smoking three splity chickens on an 18-inch Weber, but it came off splendidly. I'd had enough beers by the time the chickens came off that just about anything would have tasted good, but I really liked it. I wasn't blown away by the jerkiness, though, and will probably keep trying new jerk recipes just for kicks.

We served it with coconut rice (long grain cooked in coconut milk) and fried plantains, both from Mark Bittman. And my wife made an excellent black bean soup. A great meal and a cheap way to feed a dozen people.

Thanks, G Wiv, for turning me on to smoked chickens. Damn, I'm quickly becoming convinced that's the best thing you can to one of those birds.