Jamaican Jerked Chicken And Pork Recipes

JAMAICAN JERK CHICKEN

Steps:

• Begin by massaging chicken with the red palm oil, making sure every surface is coated.
• Place the allspice into a mortar and pulverize it; then place the thyme into the mortar and do the same. (You may use an electric coffee grinder or a food processor for this step, however your grinder should be one only used for spices otherwise the quality of your coffee may suffer.)
• Finely mince the garlic, onion, and pepper if you like it hot, then combine with the allspice and thyme. To minimize the heat remove the pith before mincing - it is the white rib of peppers not the seeds that are the hottest.
• Combine all the remaining ingredients and slather 1½ Tablespoons of the mixture over the chicken, turning it over to coat the underside as well. Set aside any remaining sauce in a covered container and refrigerate.
• Place the chicken in a glass baking dish, cover with plastic wrap (you may also use a sealable, gallon size plastic storage bag) and place into the refrigerator overnight.
• The next day, remove the baking dish with the chicken from the refrigerator approximately 45 minutes before cooking to allow the meat to reach room temperature. You can either bake or grill the chicken.

JAMAICAN JERKED PORK AND CHICKEN

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

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

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.

JAMAICAN JERKED CHICKEN AND PORK

Steps:

• Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long.
• Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
• To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
• In medium bowl, combine berries, nutmeg, cinnamon, scallions,.
• garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
• Add rest of.
• vinegar, oil, salt, pepper and bay leaves.
• Turn mixture over pork and.
• chicken and rub meat with seasoning, coating evenly.
• Cover and refrig-.
• erate 2 hours or overnight.
• Cook jerked pork and chicken on grill over.
• hot coals or on gas barbecue as far from heat as possible (6" or more);.
• cover with lid; turn meat every 10 minutes for about 1 hour, until done.
• If desired, halfway through cooking time toss 1 tsp whole allspice.
• berries into fire.
• Cut cooked pork into 1/3" slices and serve with.
• chicken.
• Accompany with Pickapeppa sauce.