Post by wallycat on Sept 11, 2016 11:44:10 GMT -5
Lorili (from the old CL times) reposted a recipe that JHolcomb (I miss you guys!) posted from Food and Wine for Jerk Chicken.
The best recipe...EVER.
Here is the original post ...
LORILI: JHolcomb posted this one. It is, hands-down, the absolute BEST jerk chicken I've ever made or eaten. Absolutely to-die-for on the grill. Great balance of flavor, and the marinade is truly easy-as-pie to whip up in a blender or food processor. The hard part is waiting a whole day to eat it.
Look no further
(and you don't have to take my word for it )
Jerk Chicken
from FOOD & WINE magazine
8 servings
For maximum flavor, let chicken marinate overnight.
1 medium onion, coarsely chopped
3 medium scallion, coarsely chopped
2 Scotch bonnet chiles, coarsely chopped
2 garlic cloves, chopped
1 tbs five-spice powder
1 tbs allspice berries, coarsely ground
1 tbs coarsely ground pepper
1 tsp dried thyme, crumbled
1 tsp freshly grated nutmeg
1 tsp salt
1/2 c soy sauce
1 tbs vegetable oil
2 3 1/2 to 4 pound chickens, quartered
1. In a food processor or blender, combine the onion, scallions, chiles, garlic, 5-spice powder, allspice, pepper,
thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the liquid in a steady stream. Pour
the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refridgerate overnight. Bring
the chicken to room temperature before proceeding.
2. Light a grill. Grill the chicken over a moderately high fire, turning occasionally, until well browned and cooked
through (cover the grill for a smokier flavor). Transfer chicken to a platter and serve.
Notes:
I didn't coarsely chop anything. I just chunked the veggies into halves or quarters. No Scotch bonnets, so I used habeneros (did not seed and de-membrane becuase we like lots of heat). Only had fine ground allspice, so used scant 2 tsp of that instead of a whole tbs coarse. Used dark Japanese soy sauce because we're moving and that
was the last kind we had in the house that I needed to get rid of. Also, I used 2 lbs of boneless, skinless breasts with the full amt of marinade, and threw them in a ziplock bag overnight to marinate.
The best recipe...EVER.
Here is the original post ...
LORILI: JHolcomb posted this one. It is, hands-down, the absolute BEST jerk chicken I've ever made or eaten. Absolutely to-die-for on the grill. Great balance of flavor, and the marinade is truly easy-as-pie to whip up in a blender or food processor. The hard part is waiting a whole day to eat it.
Look no further
(and you don't have to take my word for it )
Jerk Chicken
from FOOD & WINE magazine
8 servings
For maximum flavor, let chicken marinate overnight.
1 medium onion, coarsely chopped
3 medium scallion, coarsely chopped
2 Scotch bonnet chiles, coarsely chopped
2 garlic cloves, chopped
1 tbs five-spice powder
1 tbs allspice berries, coarsely ground
1 tbs coarsely ground pepper
1 tsp dried thyme, crumbled
1 tsp freshly grated nutmeg
1 tsp salt
1/2 c soy sauce
1 tbs vegetable oil
2 3 1/2 to 4 pound chickens, quartered
1. In a food processor or blender, combine the onion, scallions, chiles, garlic, 5-spice powder, allspice, pepper,
thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the liquid in a steady stream. Pour
the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refridgerate overnight. Bring
the chicken to room temperature before proceeding.
2. Light a grill. Grill the chicken over a moderately high fire, turning occasionally, until well browned and cooked
through (cover the grill for a smokier flavor). Transfer chicken to a platter and serve.
Notes:
I didn't coarsely chop anything. I just chunked the veggies into halves or quarters. No Scotch bonnets, so I used habeneros (did not seed and de-membrane becuase we like lots of heat). Only had fine ground allspice, so used scant 2 tsp of that instead of a whole tbs coarse. Used dark Japanese soy sauce because we're moving and that
was the last kind we had in the house that I needed to get rid of. Also, I used 2 lbs of boneless, skinless breasts with the full amt of marinade, and threw them in a ziplock bag overnight to marinate.