Does anyone have it here and want to do me the flavor (pun intended) of posting it? I was going to print it way back when but never did.
Been wanting some lately and the one place that had it in down dropped in quality >:p
Thankee!
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Jerk Chicken Recipe
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#2
- dork
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Posted 31 May 2010 - 4:25 AM
Oh man, stash (who is an awesome cook) has a recipe that's nearly identical to the Steve Dub's. Unfortunately, stash is on his back with a virus and isn't up to posting on the forum right now. I told him to post it here when he gets a chance and he'll do that tomorrow when he's better.
Jerk chicken and summertime is a good combo.
Jerk chicken and summertime is a good combo.
#3
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Posted 31 May 2010 - 7:41 AM
Awesome thanks, there seem to be quite a few variations out there, and I recall that one sounding good. I make fried plantains with dinner tonight and thought it'd go well with jerk chicken. Tell stash to get well soon. btw, his virus isn't related to the recipe, is it?
#4
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Posted 31 May 2010 - 7:18 PM
toomuchstash, on 28 April 2007 - 07:20 AM, said:
Dude, it's so close to my version. I make it once a year:
1/2 cup white vinegar
zest and juice of 4 limes
1/4 cup vegetable oil (peanut by preference)
6 scallions (spring or green onions)
3 cloves of garlic
2 scotch bonnets, seeded and chopped
1 1/2 inch piece of fresh ginger, diced
2 tablespoons of allspice
2 tablespoons of ground thyme
2 tablespoons cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of cayenne pepper
combine in food processor, apply to chicken, let marinate for at least a day in the fridge, grill over open flame
It's funny, my recipe still used imperial measurements.
ED! Dude, we need to have Astralwerks sponsor a transcontinental chicken cook-off! I can't produce to save my life, but I'll put my chicken up against Steves (wow, that sounds really, really gay) any day o' the week! (srsly, it would be like a dream of mine to make you guys dinner. I fuckin' owe you that much at least, for all the joy you've given us)
1/2 cup white vinegar
zest and juice of 4 limes
1/4 cup vegetable oil (peanut by preference)
6 scallions (spring or green onions)
3 cloves of garlic
2 scotch bonnets, seeded and chopped
1 1/2 inch piece of fresh ginger, diced
2 tablespoons of allspice
2 tablespoons of ground thyme
2 tablespoons cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of cayenne pepper
combine in food processor, apply to chicken, let marinate for at least a day in the fridge, grill over open flame
It's funny, my recipe still used imperial measurements.
ED! Dude, we need to have Astralwerks sponsor a transcontinental chicken cook-off! I can't produce to save my life, but I'll put my chicken up against Steves (wow, that sounds really, really gay) any day o' the week! (srsly, it would be like a dream of mine to make you guys dinner. I fuckin' owe you that much at least, for all the joy you've given us)
http://www.thechemic..._1&#entry128281
#7
- dork
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Posted 31 May 2010 - 8:20 PM
By the way, Biff - habanero peppers can be used instead of scotch bonnets!
Overnight marinating is recommended although... You could probably get away with marinating for less time since today is the day you plan on eating this. Less marinating time might not be quite the taste bud bending experience, but it should do. Enjoy the holiday BBQ, Biff!
Overnight marinating is recommended although... You could probably get away with marinating for less time since today is the day you plan on eating this. Less marinating time might not be quite the taste bud bending experience, but it should do. Enjoy the holiday BBQ, Biff!
#9
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Posted 03 June 2010 - 6:23 AM
I made it tonight, used steak instead of chicken and (Beef Jerk!). That recipe is amazing, followed it to a fundamental extent and that was the best jerk sauce I've ever had. I'll put up photos soon...
#12
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Posted 03 June 2010 - 11:14 PM
I cooked meat and veggies in a cast iron an added in the sauce, you're definitely right about it having a kick, I cooked for a few minutes and it did, I added diced mango on top of the dish which became a stroke of genius because it all tied together. If you're in sc I'll make it, judge me down like a cooking competition, haha.
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