Lastay’s jerk chicken via the passionateartofcooking@wordpress.com


Lastay's jerk chicken.

Lastay’s jerk chicken

Posted by: lastay on: January 2, 2012

* In: Food and drink, Recipes founded in passion
* Comment!

One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
6 sliced scotch bonnet peppers (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
2 cups beer preferable red strip
Preparation
Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidized by the blender.
Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
Cut the chicken up in to 4 pieces.
Rub the sauce in to the meat, saving some for basting and dipping later.
Leave the chicken in the fridge to marinade overnight.
pass me a beer please

Perfect Jamaican lunch

Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. or you can cook it the authentic way and Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.

Use a tong (or something similar) to hold the chicken in place whilst chopping.
Serve with festival and salad or rice and peas or bread and the jerk sauce left over for dipping.

5 Comments (+add yours?)

  1. ProudMilitaryMom
    Jan 02, 2012 @ 13:00:03

    Hey Hillbilly! The most important thing is this recipe is this

    saving some for basting and dipping later.

    DO NOT use leftover marinade to baste! EVER! Especially if it has had chicken in it! Reserve part of the marinade ahead of time if you want to baste! Anything that has had raw chicken sitting in it is a potential lethal bacteria pool!
    Listen to your Mom now! I am Serv-Safe certified!
    I love Jerk! On chicken, in burgers, on pork! YUMMY good stuff. Beware the habaneros- extremely hot little buggers!

    Reply

  2. The Conservative Hill Billy
    Jan 02, 2012 @ 13:04:47

    Mom, I love the hot stuff. The more my eye sockets sweat, and my nose runs the better. What if the left over sauce is brought to a boil?

    Reply

  3. ProudMilitaryMom
    Jan 02, 2012 @ 13:19:57

    LOL Ok then on the hot stuff! I like it good and spicy myself. Used to have a friend who went to Jamaica every year and brought me back Walkerswood Jerk Seasoning! Scrunch that up in some burger- throw em on the grill! Top with a good blue cheese! Heaven.
    I used to do the boiling of the leftover marinade thing- and never got sick. But when the super bugs came out- I had to do a rethink. So many bacteria are out of control and resistant now- it is just better to be safe than sorry. So I make the marinade and put some aside for basting.
    Though I did marinate the beef for the stew I have on the stove and just tossed it all in the pot during the browning process- so all the marinade was wither absorbed or cooked off. But I only make exactly enough for what I am doing.
    Take no chances with chicken. Unless you are buying organic, free range, non caged chicken from a small farmer you know and trust.
    The jerk sauce is very thick in my experience- so just rub it in all over each piece and that should be plenty to marinate it. Put the rest aside for basting and dipping!
    Let us know when you try it. And DO use some on some burgers!

    Reply

  4. socalannie
    Jan 06, 2012 @ 18:38:47

    This recipe looks great. I will try it when I’m feeling better. Would be great with a black bean & rice oombo and a fruity type salad, for instance greens with my tangerine juice salad dressing (on Uppitys food tab). I have to agree with Mom about the basting. I used to baste with leftover marinade, but don’t anymore. I buy my chicken from a local, natural farm, but still, best to be on the safe side nowadays.

    Reply

  5. socalannie
    Jan 06, 2012 @ 18:39:26

    oops. Meant to say rice & beans combo, or dish. oombo!?! geesh!

    Reply

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