Comments on: Authentic Jerk Chicken

By: kit homes

kit homes — Thu, 19 Jan 2012 03:42:29 +0000

Whoa! that post was quite helpful thanks.

By: Captain Conch

Captain Conch — Sat, 07 Jan 2012 20:36:11 +0000

My Jamaican friend Ivy gave me a little Scotch Bonnet plant, here in So Florida it grew up into a very beautiful ornamental plant covered with the colorful peppers. ATTENTION: ya just cant substitute jalapenos for the Bonnets! Scotch Bonnets have a totally different and unique flavor! And yes they must be handled with great respect cause they are &%##@HOT*#*#!!!!

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louis vuitton monogram canvas — Sat, 17 Dec 2011 14:01:50 +0000

I wanted to thank you for this great read!! I definitely enjoying every little bit of it I have you bookmarked to check out new stuff you post.

By: Ryan

Ryan — Sat, 15 Oct 2011 17:47:24 +0000

REVISED: INGREDIENTS: SPICY JERK SAUCE :REVISED
3-4 sprigs of scallions/green onions (not handfuls/bunches)
1/2 – 1 Onion (depending on how much you like onions- use white or substitute with sweet onion)
2 tbsp soy sauce (optional, personally I dont add soy sauce)
3 tbsp vegetable oil
2 tbsp salt (Celery salt can be used instead
Juice of 2-3 limes (depending on their size – this is for bathing the chicken before marinating!!! do not add to blender)
2 tsp dried thyme, or 1 – 2 sprigs of fresh thyme chopped
4-7 tbsp allspice (I use ~5)
1-2 scotch bonnets (habeneros will substitute, but flavors a little different with bonnets)
1 thumb sized knuckle of ginger (optional)
4-8 cloves of garlic ( I stick with around 5-6 usually, but it just depends on the clove sizes really- they can be small sometimes)
2-3 tbsp of brown sugar (optional)

The main thing with the ranges and optional ingredients above is to think about the flavor of each and what types of tastes you prefer; this is a versatile recipe which is why you’ll see ingredient combinations across the board with certain ingredient volumes loaded-in when you search for jerk recipes online.

you blend up everything in a blender except for the lime- put this in a bowl with a little but of water and thoroughly bath each piece of chicken in this before marinating with blender mix- the lime juice is an active ingredient that helps the marinade soak into the chicken better.

Let chicken sit for a minimum of 24 hours; 2-4 days is ideal if you have the patience/foresight.

By: jodi

jodi — Fri, 26 Aug 2011 03:28:01 +0000

The actual wood from the pimento wood tree must be used to make it really authentic. That can only be found in one place in the USA – pimentowood.com They are the only importer of the wood, charcoal, leaves, etc.

By: Deadra Reff

Deadra Reff — Thu, 25 Aug 2011 02:46:35 +0000

What is the easiest way to make money off of my blog posts?

By: Jay

Jay — Sat, 20 Aug 2011 02:05:01 +0000

I’m Jamaican… I love mi sum jerk…..

This had an ok flavor. The flavor was not as strong as I would of liked it.

Maybe I needed to marinate it longa.

By: Justin

Justin — Sat, 30 Jul 2011 23:57:19 +0000

Superb blog with very insightful information. the author is one talented person. Keep up the great work!

By: Pat

Pat — Sat, 30 Jul 2011 13:18:18 +0000

Rob,
no green onions are also known as scallions (escallion to islanders)

By: rob

rob — Sat, 02 Jul 2011 23:13:55 +0000

hang on. green onions – are these shallots?

By: rob

rob — Sat, 02 Jul 2011 23:12:50 +0000

this recipe looks great, now to find somewhere selling green onions in the UK midlands…

By: Ironman

Ironman — Sun, 12 Jun 2011 17:31:54 +0000

I put in a couple of cinnamon sticks, cilantro, nutmeg and fresh ginger. I just tried some orange juice in it and it made it a little sweeter. Good recipe!!!

By: MonkeyMan

MonkeyMan — Fri, 10 Jun 2011 04:02:56 +0000

I just made this sauce up, substituting habaneros for scotch bonnets (cant find scotch bonnets anywhere around here) and it is DELICIOUS. I haven’t put it on food yet but I’ve been licking the excess off my fingers and spatulas like its candy!

By: Rhonda

Rhonda — Wed, 01 Jun 2011 22:33:21 +0000

I tried jerk chicken for the first time in May while in Jamaica for my daughter wedding. This dude with an oil drum grill was wandering around our hotel complex. He took our what looked like a machete to chop up the cooked chicken and asked if I wanted Magic Sauce. My other daughter said, trust me Mom, you can’t handle it. Well, now I’m sorry I didn’t try it. Anyhow, I bought some Jerk seasoning and tried to make it myself. Just the smell of it cooking took me back to the island. I’m still experimenting too. I also used orange juice in mine instead of water.

By: cmltow

cmltow — Sun, 08 May 2011 01:39:06 +0000

This recipe is a good base. Like someone on here said, jerk chicken is different depending on who’s cooking it. I agree it needs scotch bonnets, they add a distinctive flavor even if you just use 1 or 2. I would suggest doubling all the dry ingredients and adding cinnamon, a couple teaspoons of malt vinegar, some Appleton rum (or any dark rum), Tbsp nutmeg, Tsp of molasses, a little bit of orange juice. For me, the more flavors the better. I marinate mine for a minimum of 4 days, usually 6, and I poke lots of holes in the chicken with a fork before I throw it in the freezer bag with the marinade. I only cook this on a charcoal grill. I put the coals on one side, sear chicken over direct heat for a couple minutes then, move it over to indirect heat and cook till it is done, flipping sparingly. Just shuffle them around so they don’t burn.

By: Hal

Hal — Fri, 29 Apr 2011 18:19:29 +0000

This recipe is a great starting point. To illustrate the variations in jerk chicken, every year on Labor Day at the Caribbean festival here in Brooklyn, I go from vendor to vendor trying different cooks’ versions. I love them all, especially if their spicy. Food vendors line both sides of Eastern Parkway for two miles, and pungent savory smoke rises from split oil drums all along the route of the parade. I usually try to buy from three or four vendors, and carry the leftovers home to finish over the next day or two.

By: Seb

Seb — Sat, 16 Apr 2011 14:47:48 +0000

Tried some jerk at young african art market (yaam) in Berlin.
Damn, the jerk chicken, they served was awesome.
Tried today myself, following a slightly different receipe from a friend of mine. Little more garlic, little more allspice, little more lime, little vinegar for the colour.
And as a secret from his mama, I added a jug of orange juice for little less sugar.
Fantastic result.
By the way, I tried scotch bonnets with it, as his mama said as well, “no bonnet, no jerk”. I was almost dying when I cut that stuff and licked the finger. This is a weapon of mass destruction.

By: zmundj

zmundj — Wed, 30 Mar 2011 01:29:37 +0000

what the fuck is a thumb sized knuckle ? fuck u jamicain fucks

By: LED Grow Light

LED Grow Light — Wed, 17 Nov 2010 16:32:48 +0000

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By: Melatonin Side Effects :

Melatonin Side Effects : — Fri, 29 Oct 2010 15:58:39 +0000

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By: Detra Hemby

Detra Hemby — Sat, 23 Oct 2010 09:09:32 +0000

Long time viewer / first time poster. Really enjoying reading the blog, keep up the excellent work. Will most definitely start posting more oftenin the near future.

By: Caymanwent

Caymanwent — Tue, 31 Aug 2010 20:52:29 +0000

All of you critics are missin’ the point I live in the Caymans and Jam for 12 years annd every little local eatery made it a little different………….viva la difference.
Color outside of the box!!!!!!

By: Hen Houses

Hen Houses — Tue, 10 Aug 2010 16:18:54 +0000

Thank-you for this recipe, i went to a Carabbian Carnival in Bristol and I bought some Jerk Chicken and it was absolutely delicious!

With this receipe i’m now going to try and replicate the taste.

Thank-you very much

Lucy

By: Bikebird

Bikebird — Thu, 08 Jul 2010 22:46:04 +0000

Rx7driver4life–Please give the Scotch Bonnet a try. It’s not gonna be Jerk without it. The pepper has a distinct flavor that makes Jerk Jerk; the heat is almost secondary (though unavoidable). Do like the recipe says and start with one and add more for more heat, as desired.

I just got back from a trip to Jamaica, where I took a class on Jerking from the head cook of the Jerk Centre at the Ritz Carlton. Upscale Jerk? No, mon. De real ting. And she was adamant–no Scotch Bonnets, no jerk.

And Accompong–my recipe calls for soy sauce for flavor and browning for color.

By: Accompong

Accompong — Thu, 04 Mar 2010 00:22:33 +0000

How come soy sauce? InI always use a sprinkle of browning sauce and leave the spice mix without soy sauce or lime juice

And Scotch Bonnet Pepper are important if its not hot it sucks. One original Scotch Bonnet pepper is enough for 2 chicken trust me

you either better leave it marinated in the fridge overnight and cook it properly for 45 minutes instead of 10

or do it the original way smoked on small opened fire for a couple of hours