Smokey Joes Negril Beach Jamaican Jerk Chicken Recipes

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A TASTE OF JAMAICA: AUTHENTIC JAMAICAN JERK CHICKEN - A RECIPE BY EXECUTIVE CHEF DWIGHT MORRIS



A Taste of Jamaica: Authentic Jamaican Jerk Chicken - A Recipe by Executive Chef Dwight Morris image

The most authentic Jamaican jerk chicken recipe you'll find without traveling to Jamaica.

Provided by Chef Dwight Morris (shared with his permission)

Time 40m

Number Of Ingredients 16

1 tbsp ground thyme or 2 tbsp thyme leaves
1 or 2 Scotch bonnet peppers (Habanero if you cannot source Scotch bonnet, but it won't be authentic) BOTH ARE EXTREMELY HOT!
1/2 teaspoon nutmeg
1/2 cup packed brown sugar
2 tbsp soy sauce
1-2 bunches green onions (6 to 12)
salt and pepper to taste (at least 1 tsp Kosher or sea salt)
1 teaspoon cinnamon
1/2teaspoon ginger minced
2 tsp allspice
6-8 garlic cloves
2 tbsp Jerk paste (above)
2/3 cup (5 oz) pineapple juice
3/4 cup (6 oz) ketchup
6 oz Red Stripe beer (you can find it at BevMo!)
one chicken, cut up into pieces (preferably organic)

Steps:

  • Place all ingredients for base in a blender or food processor and process until smooth.
  • Use to marinate chicken for at least 4 hours, but preferably overnight, before cooking on the barbecue.
  • Grill on the barbecue until fully cooked.
  • Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
  • Spoon this sauce over the cooked jerk chicken, serving extra for those who want a little more.

Nutrition Facts : Calories 208 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 567 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SMOKEY JOE'S NEGRIL BEACH JAMAICAN JERK CHICKEN



Smokey Joe's Negril Beach Jamaican Jerk Chicken image

This can also be adapted for pork, seafood or even tofu. For the best flavor, try using whole allspice berries and black peppercorns and crush them with the bottom of a heavy pot or in a coffee mill before adding to the food processor.

Provided by JackieOhNo

Categories     Chicken Thigh & Leg

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 bunch green onion, cut into 2-inch lengths
4 garlic cloves
2 inches piece peeled fresh ginger, cut into 1/2-inch discs
1 tablespoon fresh thyme leave
1 teaspoon ground allspice
1 whole cinnamon stick, broken into several pieces
1 teaspoon ground nutmeg
2 teaspoons coarsely ground black pepper
1 -3 scotch bonnet peppers, stems and seeds removed or 1 -3 habanero, chile peppers stems and seeds removed
2 tablespoons dark brown sugar
1/4 cup soy sauce
4 limes, juice of (about 6 T.)
1/2 cup vegetable oil or 1/2 cup canola oil
4 skin-on bone-in chicken leg quarters or 1 (3 lb) chicken, cut into quarters

Steps:

  • Place all ingredients except oil and chicken in a blender or food processor. With the processor running, slowly add a thin stream of oil until the mixture becomes thick. Save 1/2 cup of the marinade for drizzling over chicken during cooking.
  • Place chicken and larger amount of marinade in a ziptop plastic bag and marinate for at least 2 hours or overnight in the refrigerator.
  • Prepare the grill.
  • Remove chicken from marinade, discard marinade. Place chicken on the grill, searing the first side (about 3-5 minutes). Turn, drizzle with reserved marinade, and sear the other side. Move chicken to an area of indirect heat (such as the grate above the grill or off to the side) and cook until it reaches an internal temperature of 165 degrees. Use a grill pan on the stovetop, if preferred.

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