Jerk Chicken Recipe
This Jamaican Jerk Chicken recipe is one that you can easily cook on your grill. Chicken marinated in Caribbean spices produce a spicy smoked meat that has been a delicious favorite in Jamaica for many years.
Jerk Chicken got it's start when the Maroons (Marooned African Slaves) introduced African grilling and smoking techniques to the Arawak Indians. The Arawaks combined this cooking method with local spices and came up with a spicy smoked meat that has been a delicious favorite in Jamaica for many years.
Scotch Bonnet peppers are what give Jamaican Jerk Chicken it's heat. They are used in most spicy Caribbean recipes. If they are unavailable in your grocery store then you can use a Jalapeno pepper instead.
Warning! Scotch Bonnet peppers are very hot. Don't rub your eyes after handling them. I learned this the hard way.
This recipe calls for a whole chicken cut into pieces but you can also use just the pieces of chicken you like to eat. I prefer to use all thighs when making Jerk chicken.
Recipe for Jerk Chicken
Ingredients:
One whole chicken cut into pieces
Marinade:
1 Tablespoon ground allspice
1 Tablespoon ground thyme
1 1/2 teaspoon cayenne pepper
1 1/2 teaspoon ground black pepper
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 teaspoon minced ginger or ginger powder
2 Tablespoon fresh garlic (crushed)
1 Tablespoon brown sugar
1/4 Cup Soy sauce
3/4 Cup white vinegar
1/2 Cup orange juice
Juice of 1 lime
1 Cup white onion, diced
2 Scotch bonnet peppers sliced (or one jalapeno if Scotch Bonnet are unavailable)
Preparation:
Place all ingredients except the chicken in a blender and pulse until mixed well.
Place chicken in a large freezer bag.
Reserve 1 cup of marinade for basting and pour the rest into the bag with the chicken. Refrigerate for at least 4 hours, overnight is better.
Heat up your grill and put chicken skin side down first.
Cook chicken, turning and basting with reserved marinade until cooked thoroughly.
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