Appetizers & Sides, Poultry & Eggs, Recipes
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Jamaican Jerk Chicken

Was the chicken a jerk? I thought ‘jerk’ was reserved for the masculine gender, so shouldn’t the rooster be the jerk? On the other hand, why is the poor poultry being subjected to name calling in the first place? Ha ha ha … this recipe name always cracks me up. I know it’s juvenile to laugh at such things but my brain is wired in weird ways! So coming to the point…nobody is a jerk here (except maybe the gas connection guys – but that’s another story)!
Jerk is a style of Jamaican cooking where the meat is generally dry rubbed or wet marinated with a very hot spice mixture called Jamaican Jerk spice (courtesy: Wiki). The inspiration for this, was the fact that I had a bottle of All-spice and the rest of the ingredient list (including Demerara sugar) available in my pantry. I know! Sometimes I surprise myself! So I proceeded to make the mixture and marinated the chicken overnight. I cooked it for lunch this afternoon and maybe was a bit overenthusiastic in charring the chicken. (Well, the recipe said 45 mins and I was loitering around!) Of course I’ve tweaked the cooking time down to 30 mins for you guys – the martyr that I am, taking the hit so that you can have a good recipe! It’s a good change from the regular tandoori or grilled chicken recipes. Enjoy it with some beer on a hot afternoon J

Jamaican Jerk Chicken
Prep time: 10 mins
Marinating time: 4 hours or overnight
Grilling time: 30 mins
Serves: 4
What you need:
8 Chicken Pieces (thigh + leg combo)
Marinade:
1 tsp ground Allspice
¼ – ½ tsp Cinnamon
1 tsp dried Thyme
1/24 tsp grated Nutmeg
2 tsp Demerara Sugar
2 Garlic cloves, crushed
1 Tbsp Onion, finely chopped
1 Tbsp Spring Onion, finely chopped
1 Tbsp Vinegar
2 Tbsp Oil
1 Tbsp Lime Juice
1 Hot Chilli Pepper
Salt and Black Pepper to taste
What to do:
Combine all the marinade ingredients in a small bowl. Mash them together well to form a thick paste. (Use a mortar and pestle or whir in the mixie for 30 secs).
Lay the chicken pieces on a board and make several slits in the flesh. Rub the seasoning all over the chicken and in the slits. Place the chicken on a plate, cover with cling film and refrigerate overnight.
Shake off any excess marinade from the chicken, brush with oil and place either on a baking sheet if cooking inside or a grill if barbequing outside.
Cook on a preheated grill for 30 mins (turning often and checking for doness).
Serve hot with Salad leaves.
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