SLOW COOKER/CROCKPOT Jerk Chicken Recipe??
Someone at work told me a recipe for jerk chicken but she didnt give me measurements…
it was garlic, soy sauce, jerk seasoning, chicken…
im wanting to make this in my slow cooker, but i dont wanna screw it up by not using enough — or too much!
if someone could PLEASE give me some sort of measurements. i have like 6 thighs to use…
THANKS SO MUCH!
I need a recipe where I can use my JERK SEASONING! rather than the breakdown of all those seasonings…dont know how much to put in there!
girls at work told me one, but didnt tell me measurements…it included the seasoning..soy sauce…garlic…but doesnt a slowcooker need MOISTURE..other than a bit of soy sauce?!?
i found an EASY curry chicken recipe, though:
2 chkn brsts – quartered (i had thighs in the freezer, so i just threw those in instead..)
3 cloves garlic – minced or chopped..whatever…they will breakdown in the pot
TB soy
tsp curry powder
2 tsp chili powder
tsp turmeric (didnt have any of this..hope it works out…did a sprinkling of my jerk seasoning, instead)
tsp ground ginger
1/3 cup water
throw it all in a crock pot (i put the liquids first, then chicken then onions/garlic — but then kinda stirred everything up a bit, ending with most of the onions/garlic UNDER chicken — whatever you prefer) and cook low for 8-10 hrs. i just set it for 10 hrs…
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In: Chicken Slow Cooker Recipes · Tagged with: cloves garlic, crock pot, cup water, curry chicken recipe, curry powder, easy curry chicken recipe, freezer, garlic, ginger, ground ginger, jerk seasoning, liquids, onions, recipe for jerk chicken, seasonings, slow cooker, soy sauce, sprinkling, thighs, tsp chili powder
on July 29, 2011 at 11:07 pm
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this is easy one, u won’t mess it..
Caribbean Jerk Chicken [4 servings]
4 tablespoons white wine vinegar
1 bunch scallions, chopped
1-2 scotch bonnet pepper, seeded and chopped
1-2 garlic clove
2 inches ginger, peeled, chopped
1/2 teaspoon thyme
1/2 teaspoon paprika
1/2 teaspoon allspice
1 pinch cloves
1 pinch cinnamon
salt, pepper
4 chicken quarters
olive oil
add first 10 ingredients to blender and pulse to form a paste, season with salt& pepper cut slits in chicken, rub with marinade.
refrigerate 4 hours or overnight.
preheat grill and brush with olive oil.
cook chicken on indirect medium heat 45 minutes, turning occasionally.
may also be made in the oven, roast at 450.
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Faux Jerk Chicken [4 servings]
1/3 cup olive oil
3 tablespoons distilled white vinegar
1 1/2 tablespoons lime juice
1 tablespoon white sugar
1 teaspoon dried thyme leaves
3/4 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon ground cayenne pepper
1 scotch bonnet chile pepper, minced
1/4 cup minced green onions with tops
2 cloves garlic, minced
4 skinless, boneless chicken breast halves
In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
Preheat the grill for high heat.
Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
on July 29, 2011 at 11:07 pm
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humba recipe(chicken.pork or beef) you need i whole garlic,3 onions,3 hot peppers,one pinck black pepper,1 tsp sugar,half cup vinegar,half cup soy sauce,3 bay/laurel leaves,small slices of ginger about 5 slices and one kilo of desired meat(chicken,pork or beef) slice the meat and wash put them in a pan with cover then mixed with diced garlic,ginger,onion,black pepper,sugar,hot pepper after mixing pur the vinegar and soysauce-cover the pan and set the flame to medium flame.boil until the juice become thicker -set the flame to light to avoid burning if boiling already.you may add vegetable separately boiled or saute in oil.enjoy them with rice,pasta or bread.you may omit hot pepper is you don,t like spicy food.you may add soy sauce if you want little bit more salty taste.
on July 29, 2011 at 11:07 pm
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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.