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Jammin' Jerk Chicken Recipe

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This recipe for Jammin' Jerk Chicken is from Our Family's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. chicken stock
½ medium onion chunked
6 green onions chunked
2 Tbsp tomato sauce
2 Tbsp vegetable oil
2 Tbsp white vinegar
1½ Tbsp Pickaperra sauce or jerk sauce (you can substitute Worcestershire sauce)
1 Tbsp sugar
2 tsp ground allspice
2 tsp ground black pepper
1 Tbsp minced fresh thyme or 1½ tsp dried thyme leaves
1½ tsp ground cinnamon
1 tsp salt
½ tsp ground nutmeg
2-3 garlic cloves minced
1 fresh or dried habanero chili, minced or crushed (you can substitute ¾ tsp cayenne)
6 boneless, skinless individual chicken breasts - pounded lightly and cut into ¾" strips
Orange slice and thin-sliced green onion rings, for garnish.
Directions:
Directions:
At least 1 hour and up to 4 hours before you plan to smoke the chicken, combine the marinade ingredients in a food processor or blender.
Place the chicken in a shallow, non reactive dish or plastic bag. Pour the marinade over the chicken and refrigerate it for at least ½ hour.
Bring smoker to its appropriate cooking temperature.
Remove chicken from the refrigerator and drain the pieces. Let them set at room temperature for 20 minutes.
Transfer the chicken pieces to the smoker. Cook the chicken until firm but tender, about 20-25 minutes at a temperature of 225º F to 250º F. Arrange the chicken strips on a platter in a spoke like pattern with the orange slice directly over the center. Scatter green onions over the dish and serve immediately. Leftovers add heft to garden salads.

Note: We served this with white rice topped with a homemade mango chutney.

Tip: Be cautious in handling the habanero chili. A Jamaican favorite, its the hottest chili known. Wear rubber gloves or slide your hands inside plastic vegetable bags when touching the chili. Avoid inhaling it directly as well.
Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This is a great jerk recipe. I comes form the book Sublime Smoke.

 

 

 

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