Jamaican Jerk Chicken by Big Banana Boy
 

I serve this with Rum punch, Coconut rice and fried Plantains... Yum!!

Ingredients:

1 teaspoon onion, finely chopped
3 tablespoons brown sugar
4 tablespoons soy sauce
4 tablespoons red wine vinegar
2 teaspoons chopped fresh Thyme
1 tablespoon fresh chopped ginger
1 teaspoon sesame oil 3 cloves garlic chopped
2 tablespoons ground allspice or 4 tablespoons of fresh
1 Red Scotch Bonnet spicy pepper
(Add 2 Scotch Bonnets for more heat. I prefer 3 :2169:), sliced

Use fresh chicken (cut up into quarters) instead of frozen which will cause the chicken to be much softer and better tasting or just use 4 skinless, boneless chicken breast halves (frozen-thawed) - cut into 1 inch Strips or whole.

Cooking Directions:

1.	Combine the onion, brown sugar, soy sauce, vinegar, thyme, ginger, sesame oil, garlic, allspice and Scotch Bonnet pepper in the container of a food processor or blender. Process until smooth. Note: Save some marinade to cook on low flame to pour over chicken after removing from oven or grill. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour. **best results let marinade for 2 days. You will thank me!
2.	Preheat your oven's to 375°.
3.	Remove chicken from bag, and discard marinade. Cook for 30 minutes. Heat remaining marinade in a small pan, and pour over chicken before serving. **You can grill on medium flame for 8-10 minutes each side for better authentic taste.

Enjoy :chefnaner:

Big Tony

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Thanks sounds good

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Re: Jamaican Jerk Chicken - another recipe...
 

Here's an "industrial size" batch recipe. The stuff will literally keep for years in the fridge.

Jamaican Jerk Sauce
for chicken, pork, fish

½ cup ground allspice berries (an electric coffee grinder works great for this)
½ + cup packed brown sugar
4 - 6+ garlic bulbs
4 - 6+ Habanero peppers (remove seeds if you're a whimp)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches scallions (green onions, w/tops)
1 teaspoon cinnamon
½ teaspoon nutmeg
½-+ cup soy sauce to moisten (to thick paste consistency)
2+ tablespoons kosher or canning salt

Peel garlic.
Put everything in a food processor and blend until smooth.
You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground.
Keep this sauce refrigerated and it will keep forever.
Feel free to increase items with "+", particularly the habaneros and/or garlic.
Apply mixture liberally to chicken, pork, or fish & allow to sit (at least) overnight.
Excess may be wiped off for a milder flavor before grilling or smoking.
Slip some under the chicken skin.
Grill over a slow fire or smoke in the 180° to 220°f range.
Add a few tablespoons to your brine for smoking ribs or fish.
A couple teaspoons added to hamburger or meatloaf will do wonders.

:nanadrink:

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Re: Jamaican Jerk Chicken by Big Banana Boy
 

I love bananas too that's why I added the banana food group Plantains, which goes great with Spicy Jerk Chicken dish... As a Chef I have been using bananas more.. I have a more dishes to add to this section stay tuned...

Big Tony

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Your Welcome. If you need a awesome coconut rice recipe let me know.

Big Tony

Re: Jamaican Jerk Chicken by Big Banana Boy
 

And for dessert





Ingredients

25 adult crickets

Several squares of
semisweet chocolate






Chocolate Covered Crickets
(Tastes like a Nestle Crunch bar)



Directions
Bake the crickets at 250° until crunchy. (The time needed for crunchy perfection varies from oven to oven.) Heat the chocolate in a double boiler or microwave until melted.

Dip the dry-roasted crickets in the melted chocolate one by one, and then set the chocolate-covered crickets out to dry on a piece of wax paper. :08:

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Okay it's been marinating for 2 days ,I'll try it tonight. Couldn't find Scotch Bonnets so I used a habanero:2725: :woohoonaner:

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Its the same the only difference is that the Scotch Bonnet's are red, but heat and flavor are the same IMO. Enjoy!!

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Great.We shall find out shortly:woohoonaner:

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Excellent ,tons of flavor.I'll be using two Habanero's next time.:woohoonaner:

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Glad you liked it. I would try 3 next time if you just split them open and squeeze them out with rubber gloves and then place them in the marinade bag or bowl, The heat will add a nice pleasurable burn then just 2. I think you can handle it.. :bananas_b Serve over coconut rice and some plantains its Awesome!

Big Tony

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Why does this particular thread takes forever to load? It's the only thread that's slow to load. You guys notice it?

Re: Jamaican Jerk Chicken by Big Banana Boy
 

I

Re: Jamaican Jerk Chicken by Big Banana Boy
 

I deleted my quote of the recipe that helped some

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Jerk Turkey coming up

Re: Jamaican Jerk Chicken by Big Banana Boy
 

This thread still takes forever to open. It's defective!

Re: Jamaican Jerk Chicken by Big Banana Boy
 

Click quote on the first post and look at all that comes up

Re: Jamaican Jerk Chicken by Big Banana Boy
 

WOW, wtf is that? Big Tony, you gotta go easy on that stuff!!