Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Any1 wiv a nice homemade receipe for jerk chicken or steak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any1 wiv a nice homemade receipe for jerk chicken or steak?),it will help you,my kids.
Gonna be using a dutch pot but looking for a quick nice easy receipe for rice n peas!!
Answers:
JAMAICAN JERK CHICKEN
Makes 6 servings
1/2 tsp cinnamon, ground
1 1/2 tsps allspice, ground
1 1/2 tsps black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, crushed, dried
2 tsps oregano, crushed
2 tsps thyme, crushed
1/2 tsp salt
6 cloves garlic, finely chopped
1 cup onion, puréed or finely chopped
1/4 cup vinegar
3 Tbsps brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1. Preheat oven to 350° F.
2. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken.
3. Marinate in the refrigerator for 6 or more hours.
4. Evenly space chicken on nonstick or lightly greased baking pan.
5. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less cooking time than the breasts.
Serving size: 1/2 breast or 2 small drumsticks
Calories 199
Fat 4 g
Saturated fat 1 g
Cholesterol 81 mg
Sodium 267 mg
Other Answers:
Try looking for a jamacan site for the recipe.
take a jerk and a chicken and combine
go to allrecipes.com
From Gourmet, May, 2003. This gives the bbq, gas grill and roast method. The chicken is delicious.
3 fresh scotch bonnet peppers or habanero peppers
6 scallions, coarsely chopped
3 shallots, quartered
3 cloves garlic, smashed
1 inch fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs, thighs and drumsticks separated
Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms.
Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavour).
To cook chicken on charcoal kettle grill: When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
To cook chicken using indirect heat on gas grill: Preheat all burners on high (until thermostat registers 500°F).
Turn off 1 burner and reduce heat on other burner (or burners) to medium.
(Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.
If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.
1 1/2 lbs sirloin steaks
3/4 cup Italian dressing (bottled)
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground allspice
Combine all ingedients, except steak.
Place steak in sealable plastic bag.
Add 1/2 cup marinade, seal, and refrigerate for 30 minutes to 5 hours turning occasionally.
Refrigerate remaining marinade in sealable container.
Remove steak from marinade-discard marinade-.
Grill over medium-high coals,brushing often with reserved marinade, until steak 140F internal for medium-rare, or to desired doneness, approximately 16-18 minutes.
Remove steak from grill,slice to 1/2-1/4 inches and serve with baked potatoe or serve over salad.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Any1 wiv a nice homemade receipe for jerk chicken or steak?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Any1 wiv a nice homemade receipe for jerk chicken or steak?),it will help you,my kids.
Gonna be using a dutch pot but looking for a quick nice easy receipe for rice n peas!!
Answers:
JAMAICAN JERK CHICKEN
Makes 6 servings
1/2 tsp cinnamon, ground
1 1/2 tsps allspice, ground
1 1/2 tsps black pepper, ground
1 Tbsp hot pepper, chopped
1 tsp hot pepper, crushed, dried
2 tsps oregano, crushed
2 tsps thyme, crushed
1/2 tsp salt
6 cloves garlic, finely chopped
1 cup onion, puréed or finely chopped
1/4 cup vinegar
3 Tbsps brown sugar
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
1. Preheat oven to 350° F.
2. Combine all ingredients except chicken in large bowl. Rub seasoning over chicken.
3. Marinate in the refrigerator for 6 or more hours.
4. Evenly space chicken on nonstick or lightly greased baking pan.
5. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away from the bone with a fork. The drumsticks may require less cooking time than the breasts.
Serving size: 1/2 breast or 2 small drumsticks
Calories 199
Fat 4 g
Saturated fat 1 g
Cholesterol 81 mg
Sodium 267 mg
Other Answers:
Try looking for a jamacan site for the recipe.
take a jerk and a chicken and combine
go to allrecipes.com
From Gourmet, May, 2003. This gives the bbq, gas grill and roast method. The chicken is delicious.
3 fresh scotch bonnet peppers or habanero peppers
6 scallions, coarsely chopped
3 shallots, quartered
3 cloves garlic, smashed
1 inch fresh ginger, peeled and chopped
3 tablespoons fresh thyme leaves
2 teaspoons ground allspice
1 1/2 teaspoons black pepper
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 cup vegetable oil
8 whole chicken legs, thighs and drumsticks separated
Discard stems, seeds, and ribs from 2 chiles and coarsely chop.
Coarsely chop remaining chile including seeds (for a less spicy dish, seed half of chile before chopping).
Blend chiles with remaining ingredients except chicken in a food processor until a paste forms.
Cut several 1-inch-long slits in each piece of chicken, then rub paste all over chicken, rubbing it into slits.
Marinate, covered and chilled, at least 2 hours or up to 1 day (longer is better for flavour).
To cook chicken on charcoal kettle grill: When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches about top rack for 3 to 4 seconds, grill chicken, skin sides down first, on portion of lightly oiled grill rack with no coals underneath, turning occasionally, until cooked through, 20 to 30 minutes.
To cook chicken using indirect heat on gas grill: Preheat all burners on high (until thermostat registers 500°F).
Turn off 1 burner and reduce heat on other burner (or burners) to medium.
(Thermostat should register 350 to 375°F.) Grill chicken, skin sides down first, on portion of lightly oiled grill rack over unlit burner, covered, turning occasionally, until cooked through, 20 to 30 minutes.
If you aren't able to grill, you can roast jerk chicken, skin sides up, in 2 large shallow flameproof baking pans (1 inch deep) in upper and lower thirds of a preheated 450°F oven, switching position of pans halfway through roasting, until cooked through, 25 to 30 minutes.
Then turn on broiler and broil chicken, about 4 inches from heat, until skin is browned and crisp, 2 to 3 minutes.
1 1/2 lbs sirloin steaks
3/4 cup Italian dressing (bottled)
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 jalapeno pepper, seeded and finely chopped
1 teaspoon ground allspice
Combine all ingedients, except steak.
Place steak in sealable plastic bag.
Add 1/2 cup marinade, seal, and refrigerate for 30 minutes to 5 hours turning occasionally.
Refrigerate remaining marinade in sealable container.
Remove steak from marinade-discard marinade-.
Grill over medium-high coals,brushing often with reserved marinade, until steak 140F internal for medium-rare, or to desired doneness, approximately 16-18 minutes.
Remove steak from grill,slice to 1/2-1/4 inches and serve with baked potatoe or serve over salad.
correctness,It's Non-profit and only for informational purposes.
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