JAMAICAN JERK PORK
This is really good-you can sub chicken for the pork if you like-and you can change the peppers if the heat is too much!
Provided by Diana Adcock
Categories Pork
Time 18h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl combine the first 7 ingredients.
- Mix thoroughly.
- In a food processor combine green onions and garlic, peppers, onion, lemon juice, oil, soy sauce, malt vinegar and ginger.
- Blend until very smooth.
- Place pork in a glass bowl or large freezer bag, combine all ingredients and coat pork well.
- Cover and stir or flip often.
- Marinate for at least 8 hours.
- Take out of the fridge 1 hour before grilling.
- Preheat grill to medium high, skewer pork, 4 cubes to a skewer.
- Cook for 6-8 minutes on one side, flip and 6-8 minutes on the other.
JAMAICAN JERK CHICKEN
Provided by Food Network
Categories main-dish
Time 12h50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl.
- Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours).
- Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F.
- Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience.
JAMAICAN JERK PIT CHICKEN (BACKYARD STYLE)
Provided by Food Network
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Paste:
- Blend all the ingredients for the paste together in a blender. Pour into a bowl and cover with plastic wrap. Let sit for 24 hours.
- Using a backyard grill, start your charcoal with charcoal chimney (Never use lighter fluid). When all the coals are covered in a fine grey ash, dump them on 1 side of your grill. Using a stick or spatula push all the coals into a pile. Put your grate on the grill.
- Chicken:
- Open the beer and pour about a quarter of the beer out of each can. Literally rub the chicken cavities and exterior of the chickens with the jerk paste. Carefully put each can of beer into the cavity of the chickens, bring the legs around the can and truss together. Put the chickens on the opposite side of the fire. Sometimes you may need to put a brick or rock on the backside of the chicken to keep it stable and upright. Put the lid on the grill and make sure the vent holes are directly above the chicken to provide adequate drafting of heat and smoke over the bird. Keep the vent holes open all the way.
- Cook chickens for 4 to 5 hours at a temperature of 225 degrees F. You will want to rotate the birds a quarter turn every hour and add coals, when needed, to maintain the temperature. Be careful not to add too many coals at once when attempting to bring your temperature back up. You may get it too hot and will have a tough time bringing it back down. Open the lid only when you have to check the temperature.
- Remove the chickens from the grill and set aside for 10 minutes. Discard the beer cans and refrigerate the chicken until ready to serve.
JAMAICAN JERK CHICKEN
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.
Provided by Yardie
Categories World Cuisine Recipes Latin American Caribbean
Time 3h20m
Yield 6
Number Of Ingredients 15
Steps:
- Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
- In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
- Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
- Preheat an outdoor grill for medium heat.
- Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g
JAMAICAN JERK BRINE FOR CHICKEN, PORK ....
Kosher salt, which is preferred due to it's lack of impurities if using table salt use 1/2 the amount.
Provided by Rita1652
Categories Whole Chicken
Time 12h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve salt and sugar in hot water add remaining ingredients and 2 cups of ice cubes to cool it. Place a 4 pound cleaned and dried chicken in a freezer zip lock bag pour brine over chicken and top with water to cover. Close bag trying to remove as much air as possible. Brine in refrigerator overnight 8-12 hours. If not ready to cook remove from brine rinse well and place back in the refrigerator till ready to cook.
- Proceed with cooking method you desire.
- Roast, Grill, Rotisserie cooking to internal temperature of 175.
- Let rest 10-15 minutes before carving.
Nutrition Facts : Calories 689.7, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 28500.9, Carbohydrate 14.5, Fiber 0.2, Sugar 13.4, Protein 50.4
JAMAICAN JERK PORK
Yet another Jerk recipe, but so far this has been the the best I have tried to date. My inability to get scotch bonnets at the local market here in Canada inspired me to grow my own. I have made this recipe with habaneros, but I prefer the scotch bonnet or the Jamaican Red Mushroom peppers. I use 10 scotch bonnet peppers for screaming hot jerk. Use 1-2 if your not used to hot foods. Advance Preparation - At least 4 hours for marinating the meat. Overnight preferred. Special Equipment - two cups hickory or oak chips or chunks, soaked for 1 hour in cold water to cover and drained. I use a gas grill and a small metal wood chip box that sits on a side burner. Note: Don't worry too much about chopping the veggies neatly or really fine. They'll all be thrown in a blender anyways.
Provided by nlife
Categories Chicken
Time 4h30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Using the tip of a paring knife, make holes 1/4 inch deep all over each pork tenderloin. Place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
- Combine the Scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. Add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 TBSP's of oil and process to a smooth puree. Or puree all of these ingredients in a blender.
- Using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . Let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. The best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
- Set up the grill for direct grilling. If using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
- If using a charcoal grill, preheat it to medium.
- When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Brush and oil the grill grate. Arrange the pork tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. When not turning the meat, keep the grill covered to hold in the smoke.
- Alternatively, you can also use a spit and cook the tenderloins on a rotisserie. I bought a whole tenderloin and cut it into 2 lbs pieces. I then basted the pork with the extra marinade throughout cooking. Cook to an internal temperature of 130F - 135F or until desired done-ness and remove from grill. It will continue to raise in temperature to 140-145F as it rests under tinfoil.
- Transfer the pork to a cutting board cover with tinfoil and let rest for 5 minutes. Cut it into thin diagonal slices and serve with your choice of sides. Makes FANTASTIC sandwiches the next day.
Nutrition Facts : Calories 509.3, Fat 19.8, SaturatedFat 5.3, Cholesterol 149.7, Sodium 6124.4, Carbohydrate 30.6, Fiber 4.5, Sugar 7.9, Protein 53.2
GINGER SAUCE FOR JERK CHICKEN OR JAMAICAN PORK
Easy no cook sauce for serving with Jamaican Pork Recipe or any Jerk Chicken. This is to serve along side jerk chicken and other grilled meats. I have had this so long I cannot remember where it came from, but it is great!
Provided by Messy44
Categories Sauces
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in small bowl.
- Cover and refrigerate until serving time.
- Serve with grilled meats as a topping or for dipping. Makes about 1 cup.
JAMAICAN JERKED PORK AND CHICKEN
Provided by Michele Evans
Categories dinner, main course
Time 1h25m
Yield Six to eight servings
Number Of Ingredients 15
Steps:
- Cut away the rind and most of the fat from the pork. Remove all the meat from the bones and cut it into pieces about one-and-a-half-inches thick and three or four inches long.
- Put the pork pieces and the chicken in a large bowl, cover and refrigerate until needed.
- To prepare the seasoning, heat the allspice berries over medium heat in a small heavy saucepan for three or four minutes, stirring often until heated through.
- Two tablespoons at a time, crush the berries in a mortar and pestle until all are cracked.
- In a medium-size bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper and one tablespoon of the vinegar. Crush into a pasty mixture.
- Add the rest of the vinegar, oil, salt, pepper and bay leaves. Mix well.
- Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly. Cover and refrigerate for two hours or overnight.
- Cook the jerked pork and chicken on the grill over hot coals or on a gas-heated barbecue as far away from the heat source as possible, at least six inches. Cover with the lid. Turn the meat every 10 minutes for about one hour, until done. If desired, halfway through the cooking time, toss one teaspoon of whole allspice berries into the fire.
- Cut the cooked pork into one-third-inch slices and serve with the chicken. Accompany with Pickapeppa sauce.
JAMAICAN JERK PORK
Nice and flavourful dish; serve with salad and rice. From Canadian Food Network. The rub can be added up to 24 hours ahead
Provided by Deantini
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add pork, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.).
- Place pork on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside.
- Transfer to cutting board; tent with foil and let stand 5 minutes.
- Cut into 1/2-inch (1 cm) thick slices.
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- Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
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