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1995-09-27
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From: ephraim@ctr.columbia.edu (Eric Jaron Stieglitz)
Newsgroups: rec.food.recipes
Subject: Jerk Chicken
Date: 17 Feb 1995 15:19:53 -0600
Organization: Columbia University Center for Telecommunications Research
Message-ID: <3i2qtp$qkh@sol.ctr.columbia.edu>
References: <D3zuyE.n1@bonkers.taronga.com>
I've never been to Jamaica, but I found the following to be
absolutely delicious. Note that I used 1 tbs salt instead of 2, 1 1/2 tbs
of sugar instead of 1, and I used a jalapeno pepper since I couldn't
find a scotch bonnet. Please let me know if you think it tastes authentic!
I'm not sure where the recipe originally comes from.
JAMAICAN JERK CHICKEN
1 tablespoon Ground allspice
1 tablespoon Dried 4hyme
1 1/2 teaspoon Cayenne pepper
1 1/2 teaspoon Freshly ground black pepper
1 1/2 teaspoon Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoon Salt
2 tablespoon Garlic powder
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White vinegar
1/2 cup Orange juice
Juice of 1 lime
1 each Scotch bonnet pepper
Seeded and finely chopped
1 cup Chopped white onion
3 each Green onions -- finely chopped
4 each Chicken breasts (6 to 8 oz e
Trimmed of fat
In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper,
sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk,
slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the
chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6
minutes on each side or until fully cooked. While grilling, baste with the
marinade. Heat the leftover marinade and serve on the side for dipping.
NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would
NEVER heat the leftover marinade and serve on the side for dipping, especially
something that you had marinated POULTRY in. A MUCH better idea would be to
reserve some of the marinade (BEFORE you put the chicken in it) and save it
for serving. This recipe is also from Sugar Reef Caribbean Cooking by Devra
Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that
authentic flavor, double the quantity of dry spices."
--
Eric Jaron Stieglitz ephraim@ctr.columbia.edu