Auntie Bevs Jerk Chicken Recipes

JERK CHICKEN

Steps:

• Make the jerk marinade: Put the vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.
• Marinate the chicken: Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish. Pour lime juice over the chicken and coat well. Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!). Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.
• Cook the chicken, simmer marinade: When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for about 40-50 minutes, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165°F for the breast and 170°F for the thigh when checked with a meat thermometer . Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, or a meat thermometer reads about 165°F for the breast and 170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice .

JERK CHICKEN

Steps:

• At least 1 day before cooking, pat chicken dry with paper towels. Combine remaining ingredients in a blender or food processor and grind to a coarse paste. Slather all over chicken, including under skin. Refrigerate 12 to 36 hours. Bring to room temperature before cooking and lightly sprinkle with more salt and ground allspice.
• Prepare a charcoal grill: Clean and oil grates, and preheat to medium heat using one chimney of charcoal. The temperature can start as high as 300 degrees and go as low as 250. For best results, coals should be at least 12 inches away from chicken. If necessary, push coals to one side of grill to create indirect heat. Add two large handfuls of soaked pimento (allspice) wood sticks and chips (see note) or other aromatic wood chips to coals, then close grill. When thick white smoke billows from grill, place chicken on grate, skin side up, and cover. Let cook undisturbed for 30 to 35 minutes.
• Uncover grill. Chicken will be golden and mahogany in places. Chicken thighs may already be cooked through. For other cuts, turn chicken over and add more wood chips, and charcoal if needed. Cover and continue cooking, checking and turning every 10 minutes. Jerk chicken is done when skin is burnished brown and chicken juices are completely clear, with no pink near the bone. For large pieces, this can take up to an hour. Serve hot or warm, with rice and beans.

AUNTIE BEV'S HONEYED CHICKEN

Steps:

• Season chicken overnight with your own blend of seasonings.
• The next day heat oven 375 degrees.
• Put butter in large shallow baking pan and put in oven until butter is melted.
• Remove from oven and add honey, mustard and curry powder, stirring to blend well.
• Roll chicken in mixture to coat all sides, then put pan with meaty side down.
• Bake 45 minutes basting often.
• Turn pieces and bake 15 minutes more until chicken is tender.