Authentic Jamaican Jerk Chicken Recipe
Ingredients
- 10 pieces of chicken (legs, thighs, wings, breast)
- 2-3 tbsp Chef Morgan Jerk Marinade
- 3 tbsp Chef Morgan Jerk Seasoning (dry rub)
- 1 tbsp Chef Morgan All Purpose Seasoning
- 4 chopped green onion stalks (green & white parts)
- 1 tbsp Chef Morgan Garlic & Salt (dry rub) - optional
- 1 tbsp Onion Powder
- ¼ tbsp Allspice
- ¼ cup lemon or lime juice of choice
Oil and lime juice mix glaze:
- 1 tbsp olive oil
- ¼ cup fresh squeezed lime juice
Directions
In a big bowl, rub chicken pieces with Jerk Marinade, Jerk Seasoning (Dry Rub), and All Purpose Seasoning then add the remaining ingredients and mix well. Cover the bowl and let the chicken marinate in the fridge for at least 3 hours to overnight.
Prepare your outdoor grill with a medium-high fire, place marinated chicken on the grill, and let cook for at least 40 minutes or when juices run clear when pierced with a fork.
Just before the chicken is fully cooked using a silicone brush, brush chicken pieces with oil and lime juice mix to keep them moist and juicy.
Notes
Serve Jamaican Jerk Chicken with rice & peas, festival, hard dough bread.
Chef Morgan's Kitchen
Jerk Seasoning 8 oz
Authentic Jamaican Curry Goat Recipe
Ingredients
- 2½ lbs (goat meat)
- 2½ tbsp Chef Morgan Curry Powder
- 2 tbsp Chef Morgan All-Purpose Seasoning
- 1 tbsp Chef Morgan Gallic & Salt Seasoning
- ½ tsp salt
- 1 scotch bonnet pepper* seeds remove and finely chopped
- 6 pimento berries (allspice) crushed
- 1 medium onion chopped
- 2 stalks scallion chopped
- 4 garlic cloves crushed
- 3 sprig thyme
- 1 tsp grated fresh ginger
- 1 large potato peeled and diced
- cooking oil
- water
- 1 lime or lemon to wash the meat
- 2 tbsp vinegar to wash the meat
Directions
Wash the goat meat in water with the vinegar and juice from the lime/lemon. Drain away all excess water.
In a large enough bowl, season the meat with 1½ tablespoon of Chef Morgan Curry Powder, ½ tsp salt, 2½ Chef Morgan All-Purpose Seasoning, 1 tbsp Chef Morgan Gallic & Salt Seasoning, pimento, ginger, scotch bonnet pepper, scallion, onion, and garlic. Drizzle about 2-3 tablespoons of oil over the meat and rub the seasoning in and leave to marinate for a least 2 hours (overnight is best).
Place a pot on medium heat and add about 2 tablespoon of cooking oil and the remaining one tablespoon Chef Morgan Curry Powder Let the oil heat up (make sure not to burn the curry powder).
Add the goat meat and allow it to be seared on all sides.
Add enough water to the pot to cover the meat. Cover and leave to cook for an hour and 30 minutes to 2 hours or until meat tender. Occasionally, check to make sure enough water is always in the pot.
Add the potato and fresh time and leave to simmer on low heat until the potato is cooked and the sauce is thickened.
Notes
Use one whole scotch bonnet pepper but you can adjust the amount to suit your taste.
Chef Morgan's Kitchen
Jamaican Curry 5 oz
Authentic Jamaican Oxtail Recipe
Ingredients
- 2 lbs Oxtail chopped into 2 to 3cm chunks
- 1 Cup Butterbean
- 1-2 tbsp Chef Morgan All-Purpose Seasoning
- 3 tbsp Chef Morgan Meat Seasoning
- 1 tbsp Chef Morgan Gallic & Salt Season
- 1 tsp Browning (brand of your choice)
- ½ tsp Salt
- 1 ½ tbsp Dark brown sugar
- 1 Large Size Onion Sliced
- 1 Bell pepper Sliced
- ½ Scotch bonnet pepper Seeds remove and finely chopped
- 2 Plum Tomato Diced
- 2 Stalks scallion (green onion) Chopped
- Fresh thyme
- 7 Pimento barriers (allspice)
- 2 tbsp Ketchup
- 3 tbsp Cooking oil
- Water
- 1 lime or lemon to wash the oxtail
- 1 tbsp Vinegar to wash the oxtail
Directions
Wash the oxtail in water with vinegar and lime or lemon juice. Drain away all the water, getting the meat as dry as possible.
Season the oxtail with salt, Meat Seasoning, All Purpose Seasoning, garlic, ginger, browning and scotch bonnet pepper. Mix the ingredients until the oxtail is completely coated with seasoning. Cover the bowl and let the Oxtail marinate in the fridge for at least 3 hours to overnight.
Add the cooking oil and the brown sugar to a pressure cooker pot on high heat.
Make the oil hot and the sugar melt, then add the oxtail. Sear the meat so that all sides are brown.
Add 2 ½ cups of water to the pressure cooker, close with the pressure cooker lid and cook at high pressure for 30-35 minutes.
Make sure the pressure cooker cooled off, then carefully remove the lid. Check that the meat is soft and falling off of the bone.
Put to continue cooking on medium-high heat. Add the onion, thyme, scallion, tomato, bell pepper, butterbean, and ketchup.
Cover the pot with a normal pot cover and let it cook for another 30 minutes.
Notes
Try getting oxtail that has very little fat on it. Too much fat on the oxtail makes the gravy fatty.
You can use more are less scotch bonnet pepper if you like your oxtail stew more or less spicy.
Chef Morgan's Kitchen
All Purpose Seasoning 8 oz
