Jerk Chicken Recipe help!!!!

[cruisevirgin79]

Hey guys i am hoping someone can help me i was on Sov. of the seas in 02 for our honeymoon and i had a Jerk Chicken with Guava sauce. I know there is a cookbook out there somewhere but i can't find where i can order it or get the recipe from if anyone has the cookbook i would really appreciate the recipe if you could email it to me at chefthud@hotmail.com or list it here. Thanks and happy sailings

[Diane&4girls]

Jamaican Jerk Chicken

 

This is one of our all-time favorite recipes! I saved it from a newsgroup or forum posting years ago, but was recently told it was from the cookbook, "The Sugar Reef Carribean Cookbook," by Devra Dedeaux. See the Amazon link to the right to learn more about the cookbook (used copies should be available).

1 tablespoon Ground allspice

1 tablespoon Dried thyme

1 1/2 teaspoons Cayenne pepper

1 1/2 teaspoons Freshly ground black pepper

1 1/2 teaspoons Ground sage

3/4 teaspoon Ground nutmeg

3/4 teaspoon Ground cinnamon

2 tablespoons Garlic powder or fresh

1 tablespoon Sugar

1/4 cup Olive oil

1/4 cup Soy sauce

3/4 cup White Vinegar

1/2 cup Orange juice

1 Lime juice

1 Scotch bonnet pepper (habanero)

3 Green onions -- finely chopped

1 cup Onion -- finely chopped

4 to 6 chicken breasts

"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.

The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.

Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.

Preheat an outdoor grill.

Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.

Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.

[cruisevirgin79]

Thank you so much for the recipe i am sure it will be great i love jerk chicken i just wish i had that guava sauce recipe but i will find it, once again thank you and this is why i love this site everyone is so nice and helpful wish the world was more like this

[Diane&4girls]

At the Carnival Festival, in Santa Cruz, California I used this as one of three sauces to accompany Jerk Chicken. Hungry dancers would come back to the condiment table and just eat the sauce! It is the sweet that balances the heat of the Caribbean spices.

 

 

Ingredients 2 tablespoons vegetable oil

1 large onion, diced

4 ripe bananas, sliced

12 oz can frozen guava juice concentrate, thawed

2 tablespoons brown sugar

2 tablespoons raisins

1 tablespoon sweet curry powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons distilled vinegar

Juice of 2 limes

 

 

1 Heat vegetable oil in deep frying pan and saute onions over medium heat 5 minutes until transparent. Add banana and continue cooking for 5 minutes.

 

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3 Add all other ingredients except lime juice and vinegar, bringing them to a boil and cook for 5 minutes until it has the consistency of chunky applesauce.

 

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4 Remove from heat and add lime juice and vinegar. allow to cool and serve at room temperature.

[gemz]

http://www.allrecipes.com My favourite recipe site :)

[atonal1]

Another way to the jerk paste is to use pre-made. I read in the food section that the paste closest to homemade is Walkerswood. I've done it both ways, and prefer using Walkerswood. For more info click here or here.