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
JAMAICAN MARINADE
Try this recipe as a marinade for the Jamaican Grilled Chicken Wings. Recipe courtesy of Bahama Breeze's Restaurant.
Provided by diner524
Categories Onions
Time 10m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 12
Steps:
- Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
- Then add all remaining ingredients; stir. Refrigerate.
- Makes 1 ½ cups marinade, enough to marinate about 12 servings.
Nutrition Facts : Calories 54, Fat 4.5, SaturatedFat 0.6, Sodium 168.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.1, Protein 0.6
JAMAICAN JERK BBQ SAUCE
Provided by Food Network
Time 12h30m
Yield 4 to 5 cups
Number Of Ingredients 22
Steps:
- Add all of the ingredients to a slow cooker. (Optional: You can saute the onions in a little olive oil before adding them.) Cook at a low temperature for 6 to 12 hours (until sauce reduces and thickens). A small amount of habanero pepper (chopped or sauce), can be added for additional heat, to taste, at the end of cooking. Serve warm with pork BBQ and white bread or hamburger buns.;
- Note: Key ingredients are the fresh ginger, allspice, peppers, and tamarind. Also, the flavor is better (and a little milder) if it cooks longer.
MARINATED JAMAICAN CHICKEN
Although this is time consuming, this chicken is delicious. The marinade and glaze can be made ahead. Although this makes a lot of marinade and glaze any leftover (before adding the chicken) can be refrigerated in an airtight container for a later use. Recipe source: The Turtle Bay Cookbook.
Provided by ellie_
Categories Chicken
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan combine the water with 1/2 teaspoon of the Jamaican spices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and garlic and cook over medium heat until it simmers. Remove from heat and let cool before proceeding.
- Add the pineapple juice and oil to the cooled liquid, mix well to combine.
- Transfer the liquid to a large bowl and add the chicken. Refrigerate for at least 4 hours, turning chicken occasionally.
- Place remaining ingredients (the rest of the Jamaican spices (2 teaspoons) - hot sauce plus 1/4 cup water) in a blender and puree until smooth for the glaze. There will be most likely be extra glaze, but it can be refrigerated for another use. It can be refrigerated for about a week or so.
- Preheat oven to 350°F.
- Remove chicken from marinade, and place chicken in a large baking pan. Discard marinade.
- Bake chicken for 40-60 minutes or until done, brushing on glaze occasionally during the last 5-10 minutes of baking.
- *Instead of baking chicken the chicken can also be grilled (about 20-30 minutes or until done) brushing on the glaze after the chicken starts to brown.
Nutrition Facts : Calories 734, Fat 45.3, SaturatedFat 10.7, Cholesterol 176.2, Sodium 190.5, Carbohydrate 24.6, Fiber 0.3, Sugar 14.7, Protein 55
JAMAICAN JERK MARINADE
This is a good one for Turkey, Fish, pork and Chicken. You may want to double up on this one because it is only 6 servings. This is also for about 1-1/2 lbs of meat.
Provided by Gingerbear
Categories Sauces
Time 15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all marinade ingredients in a shallow baking dish (I just use a large ziplock bag for all of my marinating).
- Reserve 1/2 cup to be used as a dipping sauce or baste.
- Add meat to marinade and refrigerate for 30 minutes to overnight.
- Then grill when you are ready.
Nutrition Facts : Calories 120.1, Fat 9.3, SaturatedFat 1.3, Sodium 1062.2, Carbohydrate 7.8, Fiber 1, Sugar 4.6, Protein 1.8
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
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