JAMAICAN JERK SAUCE
Spicy! Serve with chicken.
Provided by haug0382
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend green onions, peanut oil, vinegar, allspice, habanero peppers, ginger, garlic, lime juice, brown sugar, thyme, soy sauce, ketchup, peppercorns, and cinnamon in a blender until smooth.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 29.2 g, Fat 27.7 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 553.3 mg, Sugar 17.1 g
JAMAICAN JERK CHICKEN
Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour
Provided by Delroy Dixon
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
- Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
- Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.
Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium
BRILLIANT JAMAICAN JERK MARINADE
This recipe comes from the cookbook, "Eat Caribbean" by Jamaican, Virginia Burke. Jerk is a style of cooking developed by the "maroons" (run away slaves ) of Jamaica. There are very many versions of Jamaican Jerk Marinades. It can be used on on pork, chicken or fish. A blender or food processor can be used to make quick work of all the chopping.
Provided by WizzyTheStick
Categories Caribbean
Time 15m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl, combine scallion greens, shallots, garlic, ginger, and Scotch Bonnet pepper.
- In another bowl, combine allspice, black pepper, cayenne, cinnamon, nutmeg, thyme, dark-brown sugar, salt and pepper.
- Mix thoroughly.
- Whisk in orange juice, vinegar, lime juice, and soy sauce.
- Slowly drizzle in oil, whisking constantly.
- Add the reserved scallion mixture; stir to combine.
- Let rest at least one hour.
- Wash chicken, pork, or fish well, pat dry and place in a bowl.
- Add sauce; rub in well.
- Cover and refrigerate overnight.
- Before cooking, scrape paste off of the meat.
- Grill over charcoal.
- You may add water-soaked allspice berries to the coals for smoke and additional flavor.
- Serve with Jamaican "rice and peas".
Nutrition Facts : Calories 76.6, Fat 5.6, SaturatedFat 0.8, Sodium 406.2, Carbohydrate 6.1, Fiber 0.8, Sugar 2.9, Protein 1.3
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