Taste of the Carribean man.

[Stephanie]

Lived on the US Naval base Gauntanamo Bay Cuba, we had Jamacians there as civilian workers… they made this for us and it is GOOD! Laugh at the name, everyone does!

~Jerked Chicken~

You need chicken and lemon juice for this part… (I usually buy the chicken thighs)

Preheat oven to 350 drgees F. Wash chicken in lemon juice in a large container. After washing the chicken place in dish and place in oven uncovered. Bake for 20 minutes. Remove from oven and remove the chicken from the pan. Drain the juices and then replace chicken. When you are ready cover with the Jerk Sauce.

~Jerk Sauce~

1 teaspoon Jamaican pimento aka (ALLSPICE)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup finely chopped scallions (green and white parts) can sub with an onion
4 Scotch Bonnet peppers OR 6 jalapenos (12 if you are brave), stems removed and cut in halves, retaining seeds
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon salt
Pinch of garlic powder

Combine all the ingredients in a blender or food processor. Process or blend on the liquefy setting for 2 minutes. Pour into a jar (because mixture will eat through plastic…JUST KIDDING) and refrigerate until ready for use. Jerk marinade WILL REMAIN good INDEFINITELY as long as it is covered and kept refrigerated. When you are ready pour mixture over the chicken in a dish and cover and refrigerate for 24 hours before cooking.

When you are ready to cook the chicken, remove from the refrigerator and preheat oven to 425 dgrees F. After 5 minutes, place the COVERED pan(s) in the oven and cook for 20 minutes, Lower the oven setting to 275 dgrees F and cook for another hour, occasionally basting the chicken with the pans juices. Remove foil and broil for an additional 3 minutes. Take the pan(s) out and let cool for 5 minutes. You should know the rest… BUT it says…. remove the chicken and place on cutting board. Chop the chicken into bite size pieces then place chicken back into the dish with the sauce and let stand for 10 minutes to allow the meat to reabsorb the juices before serving.

And it might be nice to serve the dinner with a nice mint flavored Rolaids because they are going to need it later!

[Stephanie]

[frozendragon]

hmm the title made me think other things…

😯

[Stephanie]

I get that a lot… they repete the name and snicker to themselves! lol

[frozendragon]

Serenity wrote:

I get that a lot… they repete the name and snicker to themselves! lol

hmm tuesday night in class…our graphic design teacher was talking about pen strokes in the drawing program….and he said “with this stroke the more you use the stroke the bigger it gets”

LOL…everyone giggled… 😯

[Stephanie]

Where are you going and who is your instructor?

[frozendragon]

Serenity wrote:

Where are you going and who is your instructor?

A/C….Cost

[Jennifer]

We make jerk chicken too! The recipe is almost the same as the one you listed, but we add fresh mangos to the jeck sauce. 🙂 It’s really delicious (and hot!). You can also grill the chicken (basting with the sauce frequently) for a more ‘blackened’ flavor.

Volunteer mod- I'm here to help! Email me for the best response: nambroth at gmail.com
My art: featherdust.com

[David]

Serenity wrote:

~Jerked Chicken~

Thank you. I now know what WE are having for Sunday dinner!

Really, this sounds truly wonderful, and a welcome change from Texas BBQ Broiled Chicken Bits, which is what I often cook up when feeling frisky.

[Stephanie]

frozendragon wrote:

Serenity wrote:

Where are you going and who is your instructor?

A/C….Cost

Been there and done that! Is it the Son or the Dad?

[Stephanie]

Nambroth wrote:

We make jerk chicken too! The recipe is almost the same as the one you listed, but we add fresh mangos to the jeck sauce. 🙂 It’s really delicious (and hot!). You can also grill the chicken (basting with the sauce frequently) for a more ‘blackened’ flavor.

Yes… it is very good stuff!!! 🙂

[Stephanie]

The Castle [Dave wrote:

“]

Serenity wrote:

~Jerked Chicken~

Thank you. I now know what WE are having for Sunday dinner!

Really, this sounds truly wonderful, and a welcome change from Texas BBQ Broiled Chicken Bits, which is what I often cook up when feeling frisky.

You are welcome! 😀

[frozendragon]

Serenity wrote:

frozendragon wrote:

Serenity wrote:

Where are you going and who is your instructor?

A/C….Cost

Been there and done that! Is it the Son or the Dad?

the dad…the son moved away…

I had him for a drawing class too….dropped him right after class…

there was nothing else open this time so I’m stuck…we are all teaching each other and ignoring him

[Stephanie]

frozendragon wrote:

Serenity wrote:

frozendragon wrote:

Serenity wrote:

Where are you going and who is your instructor?

A/C….Cost

Been there and done that! Is it the Son or the Dad?

the dad…the son moved away…

I had him for a drawing class too….dropped him right after class…

there was nothing else open this time so I’m stuck…we are all teaching each other and ignoring him

Oh that sucks! I had his son as a teacher for computer graphis. He was good! He did the graphis for the “Dark side of the Moon” Pink Floyd thing at the Discovery Center.
He was really cool.

[David]

Serenity wrote:

~Jerked Chicken~

I forgot to ask “How many does this serve”, which is to say How much chicken goes with that much sauce?

As you say, the sauce will keep OK if I make too much, but if I make too little it won’t work. And I don’t have a “feel” for cooking to a recipe. I normally just throw stuff together and hope for the best, which doesn’t happen often enough…

[Author]

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