Food, Travel & Leisure

Foodlust: Recipe No.1 Satay Jerk Chicken with Hoisin

A spicy new fusion of Jamaican/Asian cuisine, this recipe is intended for large gatherings and intimate dinner parties when typical Jerk fare is simply not enough. – J

Julius’ Original Satay Jerk Chicken with Hoisin

-24 fat skewers
– 2 lb cut chicken into 1oz pieces

Marinade in jerk sauce and skewer. Grill over hot coals. Brush/baste skewers with Chinese Hoison Sauce and serve with Salsa.

Julius’ Jerk Sauce


– 8oz Chopped scallion
– 1 Large onion
– 1 Tablespoon of fresh thyme
– 2 Teaspoons of dried Pimento (allspice)
– 2 Teaspoon of ground black pepper
– 2 Scotch bonnet peppers
– 1 Teaspoon of salt
– 3/4 Teaspoons of ground nutmeg
– 1/4 Teaspoon of ground ginger
-1 Tablespoon of brown sugar

Blend all the above ingredients well to make sauce.

Julius’ Salsa


– 3 lbs Tomato, skinned and seeded
– 2 Large scotch bonnet peppers
– 5 Small garlic cloves, peeled
-1 1/2 Teaspoons ground cumin
-1 1/2 Bunches of fresh cilantro, stems trimmed
– 3/4 Cup fresh of pineapple
– 1/3 Cup (packed) fresh roasted corn
– 1/3 Cup of limejuice
– 3 Tablespoons of vegetable oil
– 1 1/2 Teaspoons of salt/sugar
– 8ozScallion, chopped

Coarsely chop tomato mixture, onions, ginger, garlic, and cumin and pimento in processor using on/off turns. Next add allthe ingredients. Blend until the herbs are chopped and salsa is chunky. Add limejuice. Heat oil in saucepan over a high heat. Add oil to salsa and stir in salt and sugar.

More Julius cooking…

Escovitch snapper and steam parrot fish
Party at Alligator Pond


0 thoughts on “Foodlust: Recipe No.1 Satay Jerk Chicken with Hoisin


    Thanks for the recipes.Looks like a gastronomical delight. I am salivating profusely. RESPECT !!

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