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Jerk Chicken Recipe
Flavors of Jamaica
Total time: more than 2 hours
Prep. time: 15 minutes
Marinating time: 2-8 hours
Cooking time: 2-3 hours
Difficulty: Easy
Chef's Note
Descendants of slaves who had escaped the yoke of their Spanish masters took refuge in the most mountainous part of the island and invented a technique for cooking wild pig that was called "jerking," one that was to become a signature of Jamaican cuisine.
To jerk pork, chicken or fish, it first must be marinated for hours in a fiery mixture of shallots, onion, thyme, allspice, cinnamon, nutmeg, chilis and fruit juice. The meat is then placed in an outdoor oven lined with allspice branches. It is cooked for a long time at a low temperature so it retains its juices and absorbs all the flavors of the wood.
For an authentically Jamaican pairing, serve with rice and beans.
Ingredients
- 3 small Chickens, halved
- 2 limes
- 6 cloves of garlic
- 2 tbsp. Jamaican allspice
- 1/2 tsp. grated nutmeg
- 1/2 tsp. mace (or else double the amount of nutmeg)
- 1 tsp. salt
- 1 tsp. sugar
- 2 tsp. thyme
- 1 tsp. black pepper
- 375 ml (1 1/2 cups) shallots
- 2 onions
- 2 Scotch bonnet peppers or other hot chilis
- 2 tbsp. vegetable oil
Method
- Cut the chickens in half; place in a bowl of water with the lime juice; soak for two minutes and remove; sprinkle with chopped garlic;
- in a blender, pulverize the spices, onions, shallots and chilis;
- rub the chickens with this mixture and let marinate in the refrigerator for at least 2 hours or overnight;
- heat the barbecue - place the chicken on, skin side down; cook gently until done, turning occasionally to keep from blackening;
- cut up and serve.
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