MEMBER RECIPE
JERK MARINADE for CHICKEN or PORK Recipe
By Vlaporta
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Adapted from David Rosengarten and Chris Schlesinger
INGREDIENTS
- 5 whole Scotch bonnet chiles, seeded and chopped (seeding is optional)
- 1 onion, coarsely chopped
- 4 scallions, chopped
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh thyme, chopped
- 1 tablespoon allspice berries, freshly ground
- 1/4 teaspoon cloves, freshly ground
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg, freshly ground
- 1 teaspoon black peppercorns, freshly ground
- 1 teaspoon kosher salt
- 1 tablespoon tamarind pulp (or concentrate)
- 1/4 cup yellow mustard
- 1/4 cup canola oil
- 2 tablespoons orange juice, freshly squeezed
- 2 whole limes, freshly squeezed
- 1 tablespoon white vinegar
- 1 tablespoon dark rum, Meyer's preferred
- 1 tablespoon low sodium soy sauce
- 1 slice fresh pineapple, coarsely chopped
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 2 whole lemons, freshly squeezed and used to pour over chicken before marinating
- 3 1/2 pounds chicken thighs, with leg attached
INSTRUCTIONS
- 1. Add all ingredients except lemon juice to a blender or food processor and process untill smooth (make marinade at least 1 day ahead or up to a week for flavors to meld)
- 2. Wash and dry chicken. Pierce chicken pieces with long skewers. Toss with lemon juice and marinate for about 30 minutes to 1 hour stirring frequently.
- 3. Remove from lemon juice and marinate chicken in jerk sauce for 48 hours then grill over charcoal fire on low heat untill cooked through. Or cook indirectly, untill cooked though, then cook over direct heat till nicely browned.
Member recipes are not tested by the CHOW food team.
http://www.fsis.usda.gov/Factsheets/D...
USDA Food Safety Handling Worksheet c. 2006
Mustard in jerk seasoning ??? I don't think so... way too many ingredients in this recipe that are not needed...
Chef Rah, Thank You, I did a lot of research and experimenting. And this recipe tastes good to me. Maybe next a little less Allspice. I'm always trying to make it better - Vin
ijhhot is a fool.and can't even spell. The idea that you would not wash your food is not only dumb, it is dangerous. As to the number of ingredients in this dish, it is an adaptation and not a recipe from a Jamaican street vendor. The beauty of Jerk spice is the depth of flavors. How you get there is irrelevant and. if they were paying attention, the guys who authored this recipe ( David Rosengarten and Chris Schlesinger) have done their homework and really know their stuff.
I think ijhhot is armed with just enough information to be dangerously inept. Knowledge is power; a little knowledge is often a weapon against one's self. He/she probably read on some blog that it's "bad" to wash chickens and only spreads deadly bacteria. I wonder if ijhhot is familiar with any deadly bacteria or knows anything other than how to be overly critical of others. In other words, DON'T PAY ATTENTION TO ijhhot's ADVICE! Wash ALL meats, including fish, all fruits and all vegetables. It's true that the bacteria washed away from chicken will spread--all the way down your drain and away from your mouth, so don't lick your garbage disposal blades, which is always good advice.
Your right, I removed the parsley. The 48 hours doesn't change the texture, if it was boneless skinless, it would. Try it. It tastes really good. A few of my Jamaican friends have tried it and said, Not bad for a white guy - Vin
no one that i have met from Jamaica or anyone with a good since of cooking would use this many ingredients to produce a basic poor man's cooking. in case you haven't heard it is now recommended to not wash chickens as this spreads deadly bacteria to other areas. lemon juice is a waste as you have vinegar, alcohol, what else do you need? Parsley in a jerk sauce and 48 hours, for the leg quarters you are using anytime over 24 hours is a true wast and will change the complexion of your dish, and is a total waste of time. you also will want to use more green onions and eliminate ginger and this small and useless quantity of soy sauce.