Best of the Really Spicy Authentic Jamaican Jerk Chicken Recipes

Most Jamaican Jerk Chicken Recipes found outside of Jamaica are a major disappointment. They usually consist of some weak, slightly spicy chicken breast that is grilled and served. These jerk recipes do not even come close to what you will find in the jerk huts of Jamaica.

This Jamaican jerk chicken recipe will change all that. We're talking about smoking-hot, well-seasoned jerk chicken, cooked the way it was meant to be. The flavor goes right to the bone, and the complexity of all the ingredients is mind-blowing.

\"chicken Recipe\"

This authentic jerk recipe begins with a wet marinade over thighs and drumsticks, and never breasts. The really important flavors in this recipe are thyme, allspice, and hot chiles. This recipe does not skimp on chiles and is very spicy. It uses a charcoal grill for best results and authenticity.

Best of the Really Spicy Authentic Jamaican Jerk Chicken Recipes

In Jamaica, jerk chicken is normally cooked over pimento branches (allspice). If apple wood is easier to find, we will be using that. But extra allspice will have to be added to make up the difference. The chicken is smoked at slow temperatures for a time, then grilled quickly to crisp up the skin.

Authentic Jamaican Jerk Chicken Recipe

This makes enough jerk chicken for about 4-6 servings, so double the recipe if needed.

Marinade
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1 bunch of green onions, white and green parts roughly chopped
3 large garlic cloves, roughly chopped
2-3 habanero or Scotch bonnet peppers, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 tsp. dried)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon dry or freshly grated nutmeg
3 pounds bone-in chicken drums and thighs
2 large handfuls apple wood chips, soaked in water for about 30 minutes

1) Combine the marinade ingredients and process in a blender or food processor for about one minute until pulverized. Use rubber gloves when handling the peppers.

2) Trim and discard any large pieces of fat on the chicken pieces. Cut a few shallow slits in each piece of chicken. This will let the flavors of the marinade and the smoke seep into the chicken. Place all chicken pieces into a large, sealable plastic bag. Pour the marinade into the bag, seal, and mix it all around the chicken. Place in refrigerator to marinade for 12-16 hours.

3) Prepare a charcoal fire with higher heat on one side, and lower heat on the other (two-tone fire). Push the charcoal all the way to one side so it only covers about 1/3rd of the charcoal grate. If you are using a smoker, set it for a heat range of 225-250 degrees Fahrenheit. Drain the water from the apple chips, and add about half of them to the grill.

4) Remove the chicken from the plastic bag and let sit on a tray for 20-30 minutes before grilling. Pour the marinade into a small saucepan and keep it refrigerated for the first hour of the chicken cooking.

5) Use a wire brush to clean the cooking grate. When the apple wood begins to smoke, start grilling the chicken, skin side down, over the side of the grill without the charcoal (indirect heat). Close the lid and keep closed as much as possible.

6) Bring the marinade to a boil, and let it boil for about 30 seconds or so to kill any bacteria. Brush the marinade all over the chicken, then turn skin side up. Add the remaining wood chips, cover, and continue to grill for another 45 minutes to an hour.

7) At this point, the meat will be very tender, but the skin will be soft and rubbery. Move the chicken to the hot side of the grill, skin side down first, and cook until well-browned on all sides (5-10 minutes), turning once or twice, and moving pieces around for even cooking. Serve chicken warm.

Once again, this is not for weak. But the spices and flavors from this authentic Jamaican jerk chicken recipe will have you saying "no worries" in no time.

Best of the Really Spicy Authentic Jamaican Jerk Chicken Recipes

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

TexasBarbeques.com

Real Jamaican Jerk Chicken Recipe

Jerk is one of the most popular styles of Jamaican cooking. It is used for cooking meat, traditionally pork or goat, but nowadays chicken and fish as well. All jerk dishes are spicy, even fiery, but they can be very tasty and are appreciated by many spice lovers.

The main secret behind the flavor of jerk is in the preparation of the meat. This is done by marinading the meat in a mixture of spices known as "Jamaican jerk spice". Ideally, you should marinade the meat over night in the 'fridge and then cook the following day. Rather than just letting the marinade soak into the meat, I would suggest making some light cuts in the surface of the meat, and rubbing the marinade into these as well as the meat generally.

\"chicken Recipe\"

As already mentioned, Jamaican jerk spice is a actually a mixture of several spices. It gets most of its flavor from two particular ingredients, namely Jamaican allspice (also known as "pimento" or "pimenta") and Scotch bell peppers. Jerk spice also usually contains several other spices such as garlic, cloves, cinnamon and thyme, and is usually mixed with chopped onions and/or scallions before being applied to the meat.

Real Jamaican Jerk Chicken Recipe

The best way to cook jerk chicken is over a charcoal barbecue grill. Ideally, you should place some pimento wood or berries on the grill - but if this is not possible you can put some hickory or apple on the coals instead. Of course, barbecuing meat is not always possible, for example during the Winter or if you live in a city - in that case, you can instead roast the meat in a normal kitchen oven, and still get good results.

Real Jamaican Jerk Chicken Recipe

By S. Tanna. Discover Jamaican Recipes including Jerk Recipes at http://www.downloadfocus.com/cat_recipes_jamaican.php

How to Make the Perfect Jamaican Jerk Sauce For Chicken

It is believed that they Maroons created Jerk Chicken when they brought cooking techniques form Africa to Jamaica. The techniques were then added to by the Jamaican ingredients and jerk seasoning that the Arawak used. They would smoke the meat for a long period of time for two reasons. One, to keep away the insects that infest Jamaica. Two, to preserve the meat for a much longer time after the cooking process was complete. This smoking also gave the meat it distinguished smoky flavor.

There are two major theories on the origin or the word "Jerk". First, that is was derived from the Spanish word "Charqui", that the Spanish use to denote dried meat. Then over a long period of time this word evolved to "Jerky" and the "Jerk". The second theory consists of the name coming from the act of jerking or poking holes into the meat and stuffing them with spice before the cooking process. Today the word "Jerk" is used as a verb to describe a method of cooking and as a noun to describe the jerk seasonings used in jerk food.

\"chicken Recipe\"

To make the perfect Jamaican Jerk Sauce for Chicken to feed four people you will need the following:

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
1 scotch bonnet pepper (jalapenos may be used if scotch bonnet peppers are unavailable)
2 Tbsp. thyme
2 Tbsp. ground allspice
8 Cloves garlic, finely chopped
3 Medium onions, finely chopped
2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper
1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger
1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

To Prepare:

1. First chop the garlic, onions and peppers. They need not be chopped to finely because they will later be liquified with a blender.
2. Take all ingredients except the chicken and place them into a blender until all is liquified
3. Cut chicken into fourths
4. Rub the chicken with the sauce making sure to set some aside for basting and dipping
5. Soak chicken in the sauce overnight to marinade the chicken

To Cook:

1. Backing on over on 425 for 30 minutes, then turn the meat over, give it a good basting, and let bake for an additional thirty minutes
2. You can also grill the chicken slowly, making sure to rotating and basting it on a consistent basis. For best results use pimento wood or charcoal bricks.

To Serve:

1. Cut each quarter of chicken in to five to six smaller pieces
2. Serve with Jamaican rice, salad and hardo bread with the remaining jerk sauce as a dip.

How to Make the Perfect Jamaican Jerk Sauce For Chicken

Would you like to learn to cook like a chef from the Caribbean? Let Chris De La Rosa guide you through some of the most tasty traditional and modern Caribbean recipes that's uniquely West Indian. We'll explore several cooking techniques that's used on the different islands that make up the Caribbean. Such as Jamaica, Trinidad and Tobago, Barbados, Cuba, Antigua and Grenada. This is all done via step by step recipes, pictures and videos which can be found at CaribbeanPot.com Including a wonderful and tasty jerk chicken recipe that's very simple to prepare.

Real Jamaican Jerk Chicken Recipe

Jerk is one of the most popular styles of Jamaican cooking. It is used for cooking meat, traditionally pork or goat, but nowadays chicken and fish as well. All jerk dishes are spicy, even fiery, but they can be very tasty and are appreciated by many spice lovers.

The main secret behind the flavor of jerk is in the preparation of the meat. This is done by marinading the meat in a mixture of spices known as "Jamaican jerk spice". Ideally, you should marinade the meat over night in the 'fridge and then cook the following day. Rather than just letting the marinade soak into the meat, I would suggest making some light cuts in the surface of the meat, and rubbing the marinade into these as well as the meat generally.

\"chicken Recipe\"

As already mentioned, Jamaican jerk spice is a actually a mixture of several spices. It gets most of its flavor from two particular ingredients, namely Jamaican allspice (also known as "pimento" or "pimenta") and Scotch bell peppers. Jerk spice also usually contains several other spices such as garlic, cloves, cinnamon and thyme, and is usually mixed with chopped onions and/or scallions before being applied to the meat.

The best way to cook jerk chicken is over a charcoal barbecue grill. Ideally, you should place some pimento wood or berries on the grill - but if this is not possible you can put some hickory or apple on the coals instead. Of course, barbecuing meat is not always possible, for example during the Winter or if you live in a city - in that case, you can instead roast the meat in a normal kitchen oven, and still get good results.

Real Jamaican Jerk Chicken Recipe

By S. Tanna. Discover Jamaican Recipes including Jerk Recipes at http://www.downloadfocus.com/cat_recipes_jamaican.php

Best of the Really Spicy Authentic Jamaican Jerk Chicken Recipes

Most Jamaican Jerk Chicken Recipes found outside of Jamaica are a major disappointment. They usually consist of some weak, slightly spicy chicken breast that is grilled and served. These jerk recipes do not even come close to what you will find in the jerk huts of Jamaica.

This Jamaican jerk chicken recipe will change all that. We're talking about smoking-hot, well-seasoned jerk chicken, cooked the way it was meant to be. The flavor goes right to the bone, and the complexity of all the ingredients is mind-blowing.

\"chicken Recipes\"

This authentic jerk recipe begins with a wet marinade over thighs and drumsticks, and never breasts. The really important flavors in this recipe are thyme, allspice, and hot chiles. This recipe does not skimp on chiles and is very spicy. It uses a charcoal grill for best results and authenticity.

In Jamaica, jerk chicken is normally cooked over pimento branches (allspice). If apple wood is easier to find, we will be using that. But extra allspice will have to be added to make up the difference. The chicken is smoked at slow temperatures for a time, then grilled quickly to crisp up the skin.

Authentic Jamaican Jerk Chicken Recipe

This makes enough jerk chicken for about 4-6 servings, so double the recipe if needed.

Marinade
1/2 cup fresh orange juice
1/2 cup fresh lime juice
1 bunch of green onions, white and green parts roughly chopped
3 large garlic cloves, roughly chopped
2-3 habanero or Scotch bonnet peppers, stemmed and seeded
1 tablespoon fresh thyme leaves (or 2 tsp. dried)
1 tablespoon ground allspice
1 tablespoon kosher or sea salt
2 teaspoons ground black pepper
1 teaspoon dry mustard
1/4 teaspoon dry or freshly grated nutmeg
3 pounds bone-in chicken drums and thighs
2 large handfuls apple wood chips, soaked in water for about 30 minutes

1) Combine the marinade ingredients and process in a blender or food processor for about one minute until pulverized. Use rubber gloves when handling the peppers.

2) Trim and discard any large pieces of fat on the chicken pieces. Cut a few shallow slits in each piece of chicken. This will let the flavors of the marinade and the smoke seep into the chicken. Place all chicken pieces into a large, sealable plastic bag. Pour the marinade into the bag, seal, and mix it all around the chicken. Place in refrigerator to marinade for 12-16 hours.

3) Prepare a charcoal fire with higher heat on one side, and lower heat on the other (two-tone fire). Push the charcoal all the way to one side so it only covers about 1/3rd of the charcoal grate. If you are using a smoker, set it for a heat range of 225-250 degrees Fahrenheit. Drain the water from the apple chips, and add about half of them to the grill.

4) Remove the chicken from the plastic bag and let sit on a tray for 20-30 minutes before grilling. Pour the marinade into a small saucepan and keep it refrigerated for the first hour of the chicken cooking.

5) Use a wire brush to clean the cooking grate. When the apple wood begins to smoke, start grilling the chicken, skin side down, over the side of the grill without the charcoal (indirect heat). Close the lid and keep closed as much as possible.

6) Bring the marinade to a boil, and let it boil for about 30 seconds or so to kill any bacteria. Brush the marinade all over the chicken, then turn skin side up. Add the remaining wood chips, cover, and continue to grill for another 45 minutes to an hour.

7) At this point, the meat will be very tender, but the skin will be soft and rubbery. Move the chicken to the hot side of the grill, skin side down first, and cook until well-browned on all sides (5-10 minutes), turning once or twice, and moving pieces around for even cooking. Serve chicken warm.

Once again, this is not for weak. But the spices and flavors from this authentic Jamaican jerk chicken recipe will have you saying "no worries" in no time.

Best of the Really Spicy Authentic Jamaican Jerk Chicken Recipes

Billy Bristol is the editor and chief bbq pitmaster for TexasBarbeques.com, an outdoor cooking and entertaining website devoted to backyard living. TexasBarbeques.com has been providing barbecue recipes, cooking tips, grilling techniques, and backyard entertainment ideas since 2005.

TexasBarbeques.com