Jamaican Jerked Chicken Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
NOTE: JERKED MEAT IS ONE OF
There are a few tendencies,
8 each: Scallions, chopped
-which give Jamaican food,
1 t: Hot pepper, chopped
-its characteristic,
1/4 cup: Peanut or vegetable oil,
Flavor, but one of the main
1/4 t: Fresh ground pepper,
-things is the,
Pickapeppa sauce, see note
-preponderance of the,
3 each: Chicken breasts, split,
-allspice,
Whole allspice berries,
Berry among the spices used,
1/2 t: Ground cinnamon,
-as a paste-type marinade.,
1 large: Clove garlic, chopped
6 each: Loin pork chops,
3 T: Red-wine vinegar,
6 each: Chicken legs 2 oz,
1/2 t: Salt,
1/4 t: Fresh grated nutmeg,
2 each: Bay leaves, crumbled
Directions:
Cut away rind and most fat from pork; remove all meat from bones, cut
into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces
and chicken in a large bowl, cover and refrigerate until needed. To
prepare seasoning, heat the allspice berries over medium heat in
small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush
berries in mortar and pestle. In medium bowl, combine berries,
nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush
into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay
leaves. Turn mixture over pork and chicken and rub meat with
seasoning, coating evenly. Cover and refrigerate 2 hours or
overnight. Cook jerked pork and chicken on grill over hot coals or on
gas barbecue as far from heat as possible (6" or more); cover with
lid; turn meat every 10 minutes for about 1 hour, until done. If
desired, halfway through cooking time toss 1 tsp whole allspice
berries into fire. Cut cooked pork into 1/3" slices and serve with
chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can
also be cooked in preheated 350 F oven on rack in roasting pan about
1 hour, turning once, but you wont have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)
Submitted By SAM WARING On 11-14-93 (09:34)
Submitted By MARY LOU KAKANOWSKI On 11-29-94
Source from luhu.jp
into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces
and chicken in a large bowl, cover and refrigerate until needed. To
prepare seasoning, heat the allspice berries over medium heat in
small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush
berries in mortar and pestle. In medium bowl, combine berries,
nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush
into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay
leaves. Turn mixture over pork and chicken and rub meat with
seasoning, coating evenly. Cover and refrigerate 2 hours or
overnight. Cook jerked pork and chicken on grill over hot coals or on
gas barbecue as far from heat as possible (6" or more); cover with
lid; turn meat every 10 minutes for about 1 hour, until done. If
desired, halfway through cooking time toss 1 tsp whole allspice
berries into fire. Cut cooked pork into 1/3" slices and serve with
chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can
also be cooked in preheated 350 F oven on rack in roasting pan about
1 hour, turning once, but you wont have the grill flavor.
(Pickapeppa sauce is a bottled Jamaican condiment available in better
supermarkets and gourmet stores.)
Submitted By SAM WARING On 11-14-93 (09:34)
Submitted By MARY LOU KAKANOWSKI On 11-29-94
Source from luhu.jp