Jamaican Jerk Chicken (authentic) Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
1 tbsp: Ground allspice,
1/4 cup: Olive oil,
1 tbsp: Ground thyme,
1/4 cup: Soy sauce,
1 1/2 tsp: Cayenne pepper,
3/4 cup: White vinegar,
1 1/2 tsp: Freshly ground black pepper,
1/2 cup: Orange juice,
1 1/2 tsp: Ground sage,
1: Lime, juice of
3/4 tsp: Ground nutmeg,
1: Scotch Bonnet pepper,
3/4 tsp: Ground cinnamon,
-- seeded & finely chopped,
1 tbsp: Salt,
1 cup: Chopped white onion,
2 tbsp: Garlic powder,
3: Green onions, finely chopped
1 tbsp: Sugar,
4: To 6 chicken breasts,
Directions:
In a large bowl, combine allspice, thyme, cayenne pepper, black
pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With
wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice
and lime juice. Add Scotch Bonnet pepper, onion, and green onions;
mix well. Add chicken breasts, cover, and marinate for at least 1
hour, longer if possible.
Remove chicken breasts from marinade and grill or broil 6 minutes on
each side or until fully cooked. Baste with marinade while cooking.
Note: This marinade can be frozen and reused. Marinade can also be
placed in a saucepan and mixed with cornstarch dissolved in water
plus a tb. or so of sweet marmalade and cooked until thick, served as
a sauce on top or on the side for dipping.
Source: Sugar Reef restaurant, NYC. Meyer wrote: "This one really
hits the spot when youre looking for jerk chicken, and is the
closest Ive found to what I ate at a local taxi stand when I visited
Jamaica, too." Posted by Alison Meyer. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 11-29-94
Source from luhu.jp
pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With
wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice
and lime juice. Add Scotch Bonnet pepper, onion, and green onions;
mix well. Add chicken breasts, cover, and marinate for at least 1
hour, longer if possible.
Remove chicken breasts from marinade and grill or broil 6 minutes on
each side or until fully cooked. Baste with marinade while cooking.
Note: This marinade can be frozen and reused. Marinade can also be
placed in a saucepan and mixed with cornstarch dissolved in water
plus a tb. or so of sweet marmalade and cooked until thick, served as
a sauce on top or on the side for dipping.
Source: Sugar Reef restaurant, NYC. Meyer wrote: "This one really
hits the spot when youre looking for jerk chicken, and is the
closest Ive found to what I ate at a local taxi stand when I visited
Jamaica, too." Posted by Alison Meyer. Formatted by Cathy Harned.
Submitted By CATHY HARNED On 11-29-94
Source from luhu.jp