How To Prepare A Flavorful Jamaican Jerk Chicken

How To Prepare A Flavorful Jamaican Jerk Chicken

When your friends talk about Jamaica, its always about the exotic beaches, Bob Marley, the Cool Runnings movie, sunsets and reggae. But to truly experience Jamaica, one has got to try this specialty dish: the superbly delicious grilled Jerk Chicken!

Jerk (contrary to how it is commonly used to describe a person you don’t like) is actually a style of Jamaican native cooking native where meats, may it be chicken, pork, beef, vegetables or fruit, are dry-rubbed with a fiery spice mixture. The word “jerk” is derived from a Spanish word “charqui” that means dried meat. “Charqui” eventually became “jerky” and hence, “jerk”.

This cooking style was introduced during the 1700s by Jamaican slaves, called Maroons, who had escaped the British army and climbed up the mountains to hide. Because supply is scarce, Maroons learned how to preserve food by rubbing spices onto your meat and wrapping it in leaves. When hunger strikes, they would simply put the preserved meat on an open fire until cooked. Sounds yummy, right?

There are three secrets to make the perfect Jerk Chicken. First – the secret marinade. The seasoning is richer if you leave it longer. Second – slow grilling. Do not put the meat over direct fire. Last is the secret ingredient, the allspice. This ingredient magically transforms this dish.

Today, this cooking technique tradition can still be seen all over the island. Jerk huts are found from coast to coast, with a grill over an open fire all day. Here, we’ll teach you how to make this authentic recipe straight from a Jamaican kitchen.

You will need:

3 pounds chicken, cut and divided into serving pieces
2 cloves of garlic
1 onion
1 jalapeno peppers, seeded
2 teaspoons allspice
1 teaspoon nutmeg
2 teaspoons black pepper
� teaspoon cinnamon
1 tablespoon fresh thyme (1 teaspoon for dried)
2 tbsp salt
3 tablespoons vegetable oil
3 tablespoons soy sauce
1 lime, juiced

Marinade Instructions:

Mix the ingredients, except chicken, together inside the blender, turning it into a puree. If the ingredients are hard to blend, turn off the blender, stir the ingredients, and turn it on again. Keep on going until the mixture is smooth.

Pour the completed marinade over the meat in bowl. But reserve a small amount of it to use as a basting sauce and for dipping. Cover the bowl and refrigerate for six hours, the least. But do NOT marinate over two days.

Cooking Instructions:

Preheat an outdoor grill for medium heat. Grill chicken over slow indirect heat for a smokier flavor. Turn the pieces regularly and baste with remaining marinade. Grill until it’s cooked to perfection or the meat achieves a brownish color.

Enjoy your chicken the Jamaican way, yah mom!