I'm looking for a good (read tried and tested) recipe for jerk
chicken. It doesn't have to be absolutely authentic, but it needs to
taste good. I thought I had one, but I was wrong.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

On 8/4/2004 1:09 PM, Ranee Mueller wrote:
> I'm looking for a good (read tried and tested) recipe for jerk
> chicken. It doesn't have to be absolutely authentic, but it needs to
> taste good. I thought I had one, but I was wrong.
>
> Regards,
> Ranee
>
DH and I enjoy this one:

http://www.eatingwell.com/articles_r...rk_chicken.htm

--
jmk in NC

On 8/4/2004 1:09 PM, Ranee Mueller wrote:
> I'm looking for a good (read tried and tested) recipe for jerk
> chicken. It doesn't have to be absolutely authentic, but it needs to
> taste good. I thought I had one, but I was wrong.
>
> Regards,
> Ranee
>
DH and I enjoy this one:

http://www.eatingwell.com/articles_r...rk_chicken.htm

--
jmk in NC

In article >, jmk >
wrote:

> On 8/4/2004 1:09 PM, Ranee Mueller wrote:
> > I'm looking for a good (read tried and tested) recipe for jerk
> > chicken. It doesn't have to be absolutely authentic, but it needs to
> > taste good. I thought I had one, but I was wrong.
> >
> > Regards,
> > Ranee
> >
> DH and I enjoy this one:
>
> http://www.eatingwell.com/articles_r...inter03/jerk_c
> hicken.htm

Thank you, I will check it out.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
Ranee Mueller > wrote:

> I'm looking for a good (read tried and tested) recipe for jerk
> chicken. It doesn't have to be absolutely authentic, but it needs to
> taste good. I thought I had one, but I was wrong.
>
Ranee,

Here's our favorite jerk chicken recipe. It's from Taste of the
Tropics, by Jay Solomon (Crossing Press, 1991). Jay used to own a
popular eatery in Ithaca, and this was one of his signature dishes. You
may want to go easy on the chiles if the frisky brood will be eating it.

Jerk Chicken
Serves 4

6-8 green onions, diced
1 med. onion, diced
2-4 Scotch bonnet or jalapeño peppers, seeded and minced
3/4 c. soy sauce
1/2 c. red wine vinegar
1/4 c. oil
1/4 c. brown sugar
2 tbsp. fresh thyme leaves
1 tsp. whole cloves, crushed
1 tsp. black peppercorns, crushed
1/2 tsp. ground cloves (SO says to delete this)
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1 1/2 lb. skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in food processor fitted with steel
blade. Process 10-15 seconds. Place chicken in bowl; pour marinade
over it. Refrigerate 4-6 hours. (Some recipes recommend overnight
marination, but we find that excessive.) Preheat grill. Remove chicken
from marinade; drain off excess liquid. Place on oiled grill and cook
4-5 minutes per side, until chicken is done. Alternately, you can
marinate and bake bone-in chicken drumsticks and thighs. After
marination, put chicken on a baking sheet and bake at 375° 45-60 minutes.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Ranee Mueller > wrote:

> I'm looking for a good (read tried and tested) recipe for jerk
> chicken. It doesn't have to be absolutely authentic, but it needs to
> taste good. I thought I had one, but I was wrong.
>
Ranee,

Here's our favorite jerk chicken recipe. It's from Taste of the
Tropics, by Jay Solomon (Crossing Press, 1991). Jay used to own a
popular eatery in Ithaca, and this was one of his signature dishes. You
may want to go easy on the chiles if the frisky brood will be eating it.

Jerk Chicken
Serves 4

6-8 green onions, diced
1 med. onion, diced
2-4 Scotch bonnet or jalapeño peppers, seeded and minced
3/4 c. soy sauce
1/2 c. red wine vinegar
1/4 c. oil
1/4 c. brown sugar
2 tbsp. fresh thyme leaves
1 tsp. whole cloves, crushed
1 tsp. black peppercorns, crushed
1/2 tsp. ground cloves (SO says to delete this)
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1/4 tsp. ground cinnamon
1 1/2 lb. skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in food processor fitted with steel
blade. Process 10-15 seconds. Place chicken in bowl; pour marinade
over it. Refrigerate 4-6 hours. (Some recipes recommend overnight
marination, but we find that excessive.) Preheat grill. Remove chicken
from marinade; drain off excess liquid. Place on oiled grill and cook
4-5 minutes per side, until chicken is done. Alternately, you can
marinate and bake bone-in chicken drumsticks and thighs. After
marination, put chicken on a baking sheet and bake at 375° 45-60 minutes.

Cindy

--
C.J. Fuller

Delete the obvious to email me

"Cindy Fuller" > wrote in message
...
> In article >,
> Ranee Mueller > wrote:
>
> > I'm looking for a good (read tried and tested) recipe for jerk
> > chicken. It doesn't have to be absolutely authentic, but it needs
to
> > taste good. I thought I had one, but I was wrong.
> >
> Ranee,
>
> Here's our favorite jerk chicken recipe. It's from Taste of the
> Tropics, by Jay Solomon (Crossing Press, 1991). Jay used to own a
> popular eatery in Ithaca, and this was one of his signature dishes.
You
> may want to go easy on the chiles if the frisky brood will be eating
it.
>
> Jerk Chicken
> Serves 4
>
> 6-8 green onions, diced
> 1 med. onion, diced
> 2-4 Scotch bonnet or jalapeño peppers, seeded and minced
> 3/4 c. soy sauce
> 1/2 c. red wine vinegar
> 1/4 c. oil
> 1/4 c. brown sugar
> 2 tbsp. fresh thyme leaves
> 1 tsp. whole cloves, crushed
> 1 tsp. black peppercorns, crushed
> 1/2 tsp. ground cloves (SO says to delete this)
> 1/2 tsp. ground nutmeg
> 1/2 tsp. ground allspice
> 1/4 tsp. ground cinnamon
> 1 1/2 lb. skinless, boneless chicken breast, cut into strips
>
> Place all ingredients except chicken in food processor fitted with
steel
> blade. Process 10-15 seconds. Place chicken in bowl; pour marinade
> over it. Refrigerate 4-6 hours. (Some recipes recommend overnight
> marination, but we find that excessive.) Preheat grill. Remove
chicken
> from marinade; drain off excess liquid. Place on oiled grill and
cook
> 4-5 minutes per side, until chicken is done. Alternately, you can
> marinate and bake bone-in chicken drumsticks and thighs. After
> marination, put chicken on a baking sheet and bake at 375° 45-60
minutes.
>
> Cindy
>
> --
> C.J. Fuller
>
> Delete the obvious to email me

I'd be careful with this one. "2-4 Scotch Bonnets or jalapenos" is
like choosing between a Ferrari and a Focus. In other words, 2
jalapenos are not the same as 2 Scotch bonnets. I think this recipe
could have been written a little better.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying.

"Cindy Fuller" > wrote in message
...
> In article >,
> Ranee Mueller > wrote:
>
> > I'm looking for a good (read tried and tested) recipe for jerk
> > chicken. It doesn't have to be absolutely authentic, but it needs
to
> > taste good. I thought I had one, but I was wrong.
> >
> Ranee,
>
> Here's our favorite jerk chicken recipe. It's from Taste of the
> Tropics, by Jay Solomon (Crossing Press, 1991). Jay used to own a
> popular eatery in Ithaca, and this was one of his signature dishes.
You
> may want to go easy on the chiles if the frisky brood will be eating
it.
>
> Jerk Chicken
> Serves 4
>
> 6-8 green onions, diced
> 1 med. onion, diced
> 2-4 Scotch bonnet or jalapeño peppers, seeded and minced
> 3/4 c. soy sauce
> 1/2 c. red wine vinegar
> 1/4 c. oil
> 1/4 c. brown sugar
> 2 tbsp. fresh thyme leaves
> 1 tsp. whole cloves, crushed
> 1 tsp. black peppercorns, crushed
> 1/2 tsp. ground cloves (SO says to delete this)
> 1/2 tsp. ground nutmeg
> 1/2 tsp. ground allspice
> 1/4 tsp. ground cinnamon
> 1 1/2 lb. skinless, boneless chicken breast, cut into strips
>
> Place all ingredients except chicken in food processor fitted with
steel
> blade. Process 10-15 seconds. Place chicken in bowl; pour marinade
> over it. Refrigerate 4-6 hours. (Some recipes recommend overnight
> marination, but we find that excessive.) Preheat grill. Remove
chicken
> from marinade; drain off excess liquid. Place on oiled grill and
cook
> 4-5 minutes per side, until chicken is done. Alternately, you can
> marinate and bake bone-in chicken drumsticks and thighs. After
> marination, put chicken on a baking sheet and bake at 375° 45-60
minutes.
>
> Cindy
>
> --
> C.J. Fuller
>
> Delete the obvious to email me

I'd be careful with this one. "2-4 Scotch Bonnets or jalapenos" is
like choosing between a Ferrari and a Focus. In other words, 2
jalapenos are not the same as 2 Scotch bonnets. I think this recipe
could have been written a little better.

--
"Life is hard. Life is harder when
you're stupid". - John Wayne

"Politics is war without bloodshed while
war is politics with bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying.

: I'm looking for a good (read tried and tested) recipe for jerk
: chicken. It doesn't have to be absolutely authentic, but it needs to
: taste good. I thought I had one, but I was wrong.

: Regards,
: Ranee

Jamaican Jerk Sauce

1 onion chopped
1/2 cup scallion chopped
2 tsp fresh thyme
2 tsp salt
1 tsp Jamaican pimento (allspice)
1/4 tsp nutmeg
1/2 tsp cinnamon
4-6 habanero peppers
1 tsp black pepper

Mix all together to make a paste (food processor ideal).
Smear some all over your meat.
Let sit for 1 hour to 1 day.
Cook meat. Eat with plenty of cold Red Stripe.
Store left over seasoning. (It gets better).

: I'm looking for a good (read tried and tested) recipe for jerk
: chicken. It doesn't have to be absolutely authentic, but it needs to
: taste good. I thought I had one, but I was wrong.

: Regards,
: Ranee

Jamaican Jerk Sauce

1 onion chopped
1/2 cup scallion chopped
2 tsp fresh thyme
2 tsp salt
1 tsp Jamaican pimento (allspice)
1/4 tsp nutmeg
1/2 tsp cinnamon
4-6 habanero peppers
1 tsp black pepper

Mix all together to make a paste (food processor ideal).
Smear some all over your meat.
Let sit for 1 hour to 1 day.
Cook meat. Eat with plenty of cold Red Stripe.
Store left over seasoning. (It gets better).

In article >,
"Pizen" > wrote:

> I'd be careful with this one. "2-4 Scotch Bonnets or jalapenos" is
> like choosing between a Ferrari and a Focus. In other words, 2
> jalapenos are not the same as 2 Scotch bonnets.

With any concoction like this, you may need to experiment, making it a
few times, before you settle on how much heat you like. Go easy for
your first trial.

Cindy and I use 1 or 2 scotch bonnets (habanero peppers).

> I think this recipe could have been written a little better.

You might not like the writing style, but the recipe is a winner. When
CJ and I lived in Ithaca, we went to Jay's restaurant and watched lots
of people chowing down on his jerk. It was my favorite item on his
menu. We bought his cookbook to get the recipe, and we have made it
many times, for ourselves and for guests. Nobody has ever complained.

We have never been to Jamaica, but we have dined in the home of Jamaican
friends. They use bottled sauce for jerk, and tell us that this is what
most Jamaicans use at home. Our friends are good cooks, but Jay's
recipe is better.

One caveat: The amount of ground cloves in the published recipe is too
much. It overpowers the other spices. I suspect the amount was
recorded incorrectly.

BTW, if you google for "Jay Solomon" +jerk +chicken, you will find lots
of hits. This recipe has made the rounds.

--
Julian Vrieslander

In article >,
"Pizen" > wrote:

> I'd be careful with this one. "2-4 Scotch Bonnets or jalapenos" is
> like choosing between a Ferrari and a Focus. In other words, 2
> jalapenos are not the same as 2 Scotch bonnets.

With any concoction like this, you may need to experiment, making it a
few times, before you settle on how much heat you like. Go easy for
your first trial.

Cindy and I use 1 or 2 scotch bonnets (habanero peppers).

> I think this recipe could have been written a little better.

You might not like the writing style, but the recipe is a winner. When
CJ and I lived in Ithaca, we went to Jay's restaurant and watched lots
of people chowing down on his jerk. It was my favorite item on his
menu. We bought his cookbook to get the recipe, and we have made it
many times, for ourselves and for guests. Nobody has ever complained.

We have never been to Jamaica, but we have dined in the home of Jamaican
friends. They use bottled sauce for jerk, and tell us that this is what
most Jamaicans use at home. Our friends are good cooks, but Jay's
recipe is better.

One caveat: The amount of ground cloves in the published recipe is too
much. It overpowers the other spices. I suspect the amount was
recorded incorrectly.

BTW, if you google for "Jay Solomon" +jerk +chicken, you will find lots
of hits. This recipe has made the rounds.

--
Julian Vrieslander

In article
>,
Cindy Fuller > wrote:

> Here's our favorite jerk chicken recipe. It's from Taste of the
> Tropics, by Jay Solomon (Crossing Press, 1991). Jay used to own a
> popular eatery in Ithaca, and this was one of his signature dishes. You
> may want to go easy on the chiles if the frisky brood will be eating it.

Thank you Cindy, we used it, with some modifications. I used two
jalapenos instead of the habs, so the boys could eat it easily.
Everyone enjoyed it.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article
>,
Cindy Fuller > wrote:

> Here's our favorite jerk chicken recipe. It's from Taste of the
> Tropics, by Jay Solomon (Crossing Press, 1991). Jay used to own a
> popular eatery in Ithaca, and this was one of his signature dishes. You
> may want to go easy on the chiles if the frisky brood will be eating it.

Thank you Cindy, we used it, with some modifications. I used two
jalapenos instead of the habs, so the boys could eat it easily.
Everyone enjoyed it.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24