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Video: Heat up the holidays with spicy jerk chicken

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    up with jerk chicken . chef, good to see you.

    >> good to see you. how are you doing?

    >> i'm doing good. i'm wondering, why is it called jerk kitchen?

    >> all kinds of jamaican jerk when you go way back in the days. your wife calls you a jerk, it all started so the jerk makes you stir up really.

    >> we could have easily called this joe michaels chicken.

    >> you could.

    >> he's our director.

    >> do like barbecue. dry rub or a wet marinade.

    >> you go tore the dry one it goes real quickly. you go for the wet and allow it to soak for a couple of days.

    >> going to make both.

    >> help me pour it in here. onions are going in. now this year, you have this on the top, here you have the seed and --

    >> that's hot.

    >> whenever you use it.

    >> be careful.

    >> don't go to your eyes.

    >> gar little really tenderizes your chicken and your ginger and thyme and bay leaf and over here you have the soy sauce where you want the chicken looking dark. if it's white it's not jerk.

    >> and this is your oil, there you go. the oil of your choice and then we blend. want to blend it for me?

    >> sure. there you go.

    >> there you go.

    >> and soy that goeis done.

    >> pour it on here.

    >> allows the chicken breast , allow it for 24 hours . at home when you have a whole chicken you'll go for two to three days, really, wow.

    >> okay. and i'm going to make sure this is well done for you.

    >> so you put this in, either indoors or outdoors.

    >> outdoors, but here this is -- this is the way we're doing it here now on the grill, but at home you will go for your jerk, want the smell of the place, you now smell it.

    >> yes, i'm smelling it.

    >> good. on each side you do it like for ten minutes on each, okay.

    >> wow. that is really pungent.

    >> and when you do it on the share cole, it's smokey.

    >> ah, okay.

    >> so you do this.

    >> can you adjust the spice so it's not quite as spice?

    >> you can adjust it because what you do, you take away some touch. you want to go outside and get a real touch for you.

    >> and you cook this up now. can you do this in a sense, especially if you've got a day or two ahead of time.

    >> sure.

    >> coming up. a lot of this in jamaica. then we'll have the chicken jerk, fish, you name it.

    >> how do you serve this?

    >> here you go on the platter here.

    >> best with rice and peas , or it can have a festival with sweetness after.

    >> and what's the cause?

    >> this is a sauce. we have the mild sauce and then the spicy sauce.

    >> i'm going for the mild i think.

    >> no problem.

    >> that is terrific.

    >> a little bone there.

    >> and the peas and rice very nice.

    >> the rice and peas , traditional, every sunday.

    >> that's a little hot though still.

    >> you'll be okay. just a little red stripe beer and you'll be okay.

    >> rice and peas and traditional dinner. got to make sure to get it all red, don't use canned kidney beans.

    >> that's cheating.

    >> and hear you have all the ingredients over here and this is your authentic coconut. you take it out and you put it in a blender and blend it and then you get this coconut juice .

    >> chef, thank you so very much.

    >> you are so welcome.

    >> you're not sweating from this.

    >> not at all. they turned the air conditioning off in here.

    >> i guess i'll be seeing

TODAY recipes
updated 12/3/2012 6:03:20 PM ET 2012-12-03T23:03:20

Recipe: Jerk chicken breast

  • For marinade:
  • 10 Jamaican pimento berries
  • 1 Scotch bonnet
  • 2 scallions
  • 1/2 onion, medium, peeled
  • 4 peeled garlic cloves
  • 1 bay leaf
  • 1 tsp. fresh ginger, peeled
  • 4 sprigs of fresh thyme
  • 1/4 cup vegetable oil
  • 1/4 cup soy sauce
  • For chicken:
  • 8 medium chicken breasts, skin on

For marinade:

Combine all of the ingredients, and blend everything using a bar blender on medium speed for 30 to 45 seconds. The consistency should be that of a thick liquid.

It can be stored in an air-tight container for up to one month in the fridge.

For chicken:

Brush the marinade onto the chicken breasts, making sure it covers all of the meat.

Refrigerate the marinated chicken breasts for at least 24 hours so the flavor penetrates the meat fully.

Turn your grill on medium heat, and remove the excess marinade from the breasts in order to prevent a flare-up. Set the chicken on the grill, skin first.

Cook it for 6 to 8 minutes on that side, then turn it on the other side for 6 to 8 minutes as well.

Using a food thermometer, make sure the chicken breast has reached an internal temperature of 165 degrees.

Set them on a serving vessel and bring your dish to the table.

Serving Size

Makes 8 servings

Recipe: Jerk sauces

  • For mild sauce:
  • 1/4 cup wet jerk marinade
  • 4 tsp Lea & Perrins sauce
  • 2 oz Tabasco sauce
  • 2 cups pineapple juice
  • 1/2 cup ketchup
  • 3 cups sweet chili sauce
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • For hot jerk sauce:
  • 1/2 cup wet jerk marinade
  • 4 tsp Lea & Perrins sauce
  • 4 oz Tabasco sauce
  • 1 cups pineapple juice
  • 1/2 cup ketchup
  • 2 cups sweet chili sauce
  • 1/2 cup soy sauce
  • 1/4 cup honey

For mild and hot jerk sauces:

Blend all ingredients in a bar blender. Keep in an air tight container for up to 1 month in the fridge.

Recipe: Rice and peas

  • 1/2 cup dry red kidney beans
  • 2 cloves of garlic, crushed
  • 1 green Scotch bonnet pepper
  • 1 green onion, chopped
  • 1/2 medium onion
  • 2 sprigs of thyme
  • 1 tsp. of fresh ginger
  • 2 oz. butter
  • 2.5 cups rice
  • 2 cans coconut milk
  • Salt and pepper, to taste

Wash the red beans under running cold water to wash off what is call the field dust. Beans are not washed while being processed as it would cause them to potentially germinate or grow mold.

Set the beans in a stock pot, cover with water and bring to a gentle boil for 40 to 45 minutes with a lid on the pot.

Add your chopped green onion, chopped onion, crushed garlic, grated ginger, thyme, coconut milk, whole green Scotch bonnet, butter, thyme and a teaspoon of salt.

Let everything simmer for 8 to 10 minutes.

Add the rice to the boiling liquid and simmer for 25 to 30 minutes. Check on the seasoning at the beginning to ensure that the level of seasoning is to your taste. Keep a lid over the pot to prevent evaporation.

Remove from heat, allow excess steam to escape, and serve immediately.

Serving Size

Makes 8 servings

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