Healthy, Authentic Jerk Chicken
Issue 2, 2017
Process or blend together the following basic jerk ingredients:
This marinade stores well in a tightly sealed jar, in the fridge, for at least a month. Recipe makes about 1 1/2 cups thick seasoning.
- 3 or 4 Scotch bonnet hot peppers (de-seeded or not) With seeds it will be extra hot and authentic. (You can make it from wussy to badass).
- 6 - 8 stalks escallion (about 2 cups chopped)
- 1 small onion, chopped
- 6 cloves garlic,
- 2 tbsp. grated ginger (optional)
- 2 tbsp. fresh thyme leaves, chopped
- 2 tbsp. ground pimento (allspice),
- 1 tbsp. ground cinnamon
- 1 tsp ground black pepper
- 3/4 tsp. grated nutmeg,
- 1+ tbsp. oil,
- 3 tbsp vinegar
- 1 tbsp honey
- 1- 2 tsp salt (I used one, but it could take more)
Add a little water (depending on the consistency and potency you want)
1. Put all the ingredients in a processor or blender. Use about 1/2 cup for a whole chicken or one tablespoon per piece.
SEASON THE CHICKEN
- Wash chicken in lime juice, salt or vinegar to prepare. Cut away all visible fat but leave on the skin.
- The easiest way to avoid getting the fiery spice on your hands is to put the chicken in a Ziplock bag, add about 1/2 cup seasoning and massage. Use about 1 tbsp. of seasoning (per serving) to thoroughly coat. (Commercial blends are much more intense so use less).
- Rest it in the fridge for 2 days or overnight (minimum).
- Brush off excess seasoning. Place chicken, skin up, on a lightly-oiled baking sheet (sprayed) to cook in a 350 degree F pre-heated oven. Once browned, cover with foil and lower heat to 325 degrees F.
- Cook until juices run clear — about 1 hour for half a chicken, 45-50 mins. for smaller pieces. If using a BBQ grill, turn every 15 mins.
By all means, use pimento wood or other sweet wood to impart the traditional smoky flavour.
-By Virginia Burke
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: email@example.com