Jerk ChickenPublished on 20 Apr 2016
Jerk is a Jamaican style of cooking in which meat, most commonly chicken, is marinated or dry-rubbed with a very hot spice mix. This particular jerk chicken recipe is a wet marinade and one I got from a gentleman I met on a trip to Turks & Caicos –although his secrets still allude me as his was far better.
|1-2 lbs||chicken||legs/thighs or a whole bird|
|1 bunch||scallions/green onions||chopped|
|2 whole||Scotch Bonnet pepper||Habanero or ghost peppers will do also. or jalapeno for something milder.|
|2 tablespoons||soy sauce||–|
|1 tablespoon||cider vinegar||–|
|1 tablespoon||neutral oil||such as peanut or olive|
|2 teaspoons||white sugar||–|
|1 teaspoon||ground black pepper||–|
|1/2 teaspoon||dry thyme||–|
- Place all ingredients (except the chicken) in a blender and blend until smooth.
- Remove the skin from the chicken and make shallow slashes in the flesh.
- Place the chicken in large bowl and pour in the contents of the blender. Toss to coat thoroughly.
- Cover and refrigerate for at least 1 hour, but for best results marinate overnight.
- Grilling the chicken would be the way to cook it, but if it’s not grill season: roast on foiled or non-stick baking sheet in a 400°F oven for 1 hour.