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<blockquote data-quote="trinityroyal" data-source="post: 322576" data-attributes="member: 3907"><p>As requested, the jerk chicken recipe. As mentioned, I do it the "cheater" way. MUCH easier, but turns out very well.</p><p></p><p>Ingredients:</p><p>1) Rotisserie chicken, cut into approx 2 inch x 3 inch pieces. You can substitute chicken thighs, chicken breasts, a whole chicken, etc. Make sure it's bone in, skin on, and baked beforehand. (I use the rotisserie ones from the supermarket when I feel lazy) Quantity based on how many people you plan to serve.</p><p>2) 2 bottles Jerk marinade. This is the one I use.</p><p><a href="http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&keywords=Montego&_requestid=142405&productId=9352" target="_blank">http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&keywords=Montego&_requestid=142405&productId=9352</a></p><p>I'm not sure if President's Choice products are available in the U.S., but I can look into equivalents.</p><p>3) A mild barbecue sauce. I tend to use Kraft or Diana. About 1/2 bottle, to take the edge off the jerk sauce.</p><p>4) Garlic powder</p><p>5) Onion powder</p><p>5) OPTIONAL: About 1/4 bottle of Dry white wine. I usually have a glass of it while the chicken is baking.</p><p></p><p>Cooking instructions:</p><p>1) Place the chicken pieces in a shallow baking dish.</p><p>2) Combine all of the other ingredients. Blend well until they make a sauce.</p><p>3) Pour the sauce evenly over the chicken pieces. Spread with the back of a spoon so that all the chicken is evenly coated.</p><p>4) Cover the baking dish with aluminium foil and let it stand. </p><p>IMPORTANT: The longer you let the chicken stand in the sauce before baking, the hotter it will be. I let it stand overnight once and nearly blew my head off when I ate some the next day. I recommend an hour to start with, then you can gauge how hot you like it.</p><p>5) Once the chicken has been standing for the desired length of time, preheat the oven to 350 F, and bake for 2 hours.</p><p>6) Turn on the broiler and cook for about 5 to 10 minutes.</p><p>You're done. The chicken is ready to serve.</p><p></p><p>Make sure that you have something cooling on hand to serve with it.</p><p></p><p>I usually do a cucumber and tomato salad, but dairy products work well too. Whatever you do, don't drink water to cool your palate. It just spreads the capsaicin oil around and makes the burn that much worse.</p><p></p><p>Trinity</p></blockquote><p></p>
[QUOTE="trinityroyal, post: 322576, member: 3907"] As requested, the jerk chicken recipe. As mentioned, I do it the "cheater" way. MUCH easier, but turns out very well. Ingredients: 1) Rotisserie chicken, cut into approx 2 inch x 3 inch pieces. You can substitute chicken thighs, chicken breasts, a whole chicken, etc. Make sure it's bone in, skin on, and baked beforehand. (I use the rotisserie ones from the supermarket when I feel lazy) Quantity based on how many people you plan to serve. 2) 2 bottles Jerk marinade. This is the one I use. [url]http://www.presidentschoice.ca/LCLOnline/products.jsp?type=details&keywords=Montego&_requestid=142405&productId=9352[/url] I'm not sure if President's Choice products are available in the U.S., but I can look into equivalents. 3) A mild barbecue sauce. I tend to use Kraft or Diana. About 1/2 bottle, to take the edge off the jerk sauce. 4) Garlic powder 5) Onion powder 5) OPTIONAL: About 1/4 bottle of Dry white wine. I usually have a glass of it while the chicken is baking. Cooking instructions: 1) Place the chicken pieces in a shallow baking dish. 2) Combine all of the other ingredients. Blend well until they make a sauce. 3) Pour the sauce evenly over the chicken pieces. Spread with the back of a spoon so that all the chicken is evenly coated. 4) Cover the baking dish with aluminium foil and let it stand. IMPORTANT: The longer you let the chicken stand in the sauce before baking, the hotter it will be. I let it stand overnight once and nearly blew my head off when I ate some the next day. I recommend an hour to start with, then you can gauge how hot you like it. 5) Once the chicken has been standing for the desired length of time, preheat the oven to 350 F, and bake for 2 hours. 6) Turn on the broiler and cook for about 5 to 10 minutes. You're done. The chicken is ready to serve. Make sure that you have something cooling on hand to serve with it. I usually do a cucumber and tomato salad, but dairy products work well too. Whatever you do, don't drink water to cool your palate. It just spreads the capsaicin oil around and makes the burn that much worse. Trinity [/QUOTE]
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