Barbecued Jerk Chicken

"I recommend that you try to avoid letting the wind blow the aroma of this chicken on your grill into the neighbour's yard, unless you are prepared to cook a second batch."
 
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photo by Autuamnsprite photo by Autuamnsprite
photo by Autuamnsprite
Ready In:
7hrs 20mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Place all the ingredients, except the chicken, in a food processor and process until smooth.
  • Make 4 parallel cuts about ½ inch deep in each chicken breast and place in a shallow dish.
  • Pour the puréed mixture over the chicken and rub it in with your hands, making sure the mixture gets into the cuts.
  • Cover and refrigerate for 4 to 6 hours or overnight.
  • Grill over medium coals for 15-20 minutes turning occasionally and basting with any remaining marinade or until cooked through.

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Reviews

  1. This was absolutely incredible!!! The smell had us drooling and the taste was even better. Love, love, love the mix of spices. This is a winner and my family and I thank you for sharing this.
     
  2. THE BEST chicken recipe I have tried in years. I used a standard griddle skillet thing (it is -2C outside) and it worked perfectly. I basted the chicken every minute or two and kept turning so the sauce became sticky and thick. Perfect, perfect, perfect! I served it with coconut and lime rice (recipe 178567).
     
  3. YUMMY to my family's tummy. It was really good and easier than i thought it would be. :)
     
  4. I'll admit I was sceptical about the list of ingredients, but I'm so glad I tried this recipe. It is fabulous. My husband couldn't get enough of it. I left out the onion and cut back on the soy sauce. The jalapeno adds a perfect kick to the marinade. Thank you for posting...it's definitely a keeper.
     
  5. This is one of the BEST marinades I ever made for chicken. Making a day in advance, cutting slits in the chicken breasts then marinading overnight made for an absolutely delicious BBQ that really held the flavor. I was afraid it would be too spicy cut the jalapenos in half but would go full on spicy next time because it mellowed out after cooking. I would love to try this on shimp or even grilled veggies too.
     
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RECIPE SUBMITTED BY

Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
 
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