Jerk Chicken
Posted on 20 Apr 2016Jerk 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.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 1-2 lbs | chicken | legs/thighs or a whole bird |
| 1 | white onion | chopped |
| 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 | salt | — |
| 1 teaspoon | allspice | — |
| 1 teaspoon | ground black pepper | — |
| ½ teaspoon | nutmeg | — |
| ½ teaspoon | cinnamon | — |
| ½ teaspoon | dry thyme | — |
Directions
- 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.