Jerk Chicken

Home > Jamaican Recipes > Jerk Chicken

red stripe

Jerk Chicken video recipe

Click on the video to watch Tracy cook some Jerk Chicken, scroll down to see the authentic Jerk Chicken recipe with pictures or scroll down to the bottom to read about the history of Jerk Chicken!

   green stripe

Jerk chicken recipe

Ingredients

You will need the following ingredients to prepare enough jerk chicken for 4 people:-

Jerk Chicken - Ingredients One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)
 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
 2 Tbsp. thyme
 2 Tbsp. ground allspice
 8 Cloves garlic, finely chopped
 3 Medium onions, finely chopped

2 Tbsp. sugar
2 Tbsp. salt
2 Tsp. ground black pepper

1 to 2 Tsp of the following (to taste)
-ground cinnamon
-nutmeg
-ginger

1/2 cup olive oil
1/2 cup soy sauce
Juice of one lime
1 cup orange juice
1 cup white vinegar

Preparation

Jerk Chicken - Chopping the onion, garlic and peppers Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.









Jerk Chicken - Making the marinade Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.










Jerk Chicken - Cutting the raw chicken Cut the chicken up in to 4 pieces.










Jerk Chicken - Preparing the meat Rub the sauce in to the meat, saving some for basting and dipping later.
 Leave the chicken in the fridge to marinade overnight.










Cooking

Jerk Chicken - Cooking the chicken Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes.

 or

 Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).




Serving

Jerk Chicken - Cutting the raw chicken Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.

 Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)







Jerk Chicken - serving Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping.










© 2006 Jamaica Travel and Culture .com

Red Stripe

History

Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat.

There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.

© 2006 Jamaica Travel and Culture .com


stripe

Valid HTML 4.01 Transitional    Valid CSS!    email    Facebook Logo Share    delicious button   

Small Jamaican Flag English - Jerk Chicken Recipe
Small Spanish Flag Español - Receta Pollo Jerk
Home  |  Destinations  |  Music  |  Jamaican Recipes  |  The Arts  |  Icons |  About Us |  Further Reading  |  Links  |  Search
Destinations
Kingston
Montego Bay
Negril
Ocho Rios
Port Antonio
More Destinations....
Music
Bob Marley
Sean Paul
Shaggy
Tessanne Chin
Beenie Man
More Artists....
Jamaican Recipes
Jerk Chicken
Ackee and Saltfish
Rice and Peas
Beef Patties
Curry Chicken
More....
The Arts
The Harder They Come
Dancehall Queen
Power Game
Small Island
More....
Icons
Ackee
Jamaican Flag
Marcus Garvey
About Us
Further Reading
Links
Search
Jamaican Dishes
Jerk Chicken
Jerk Chicken
Jerk Pork
Jerk Pork
Patties
Patties
Curried Goat
Curried Goat
Stew Peas
Stew Peas
Curry Chicken
Curry Chicken
Oxtail
Oxtail
Brown Stew Chicken
Brown Stew Chicken
Brown Stew Fish
Brown Stew Fish
Curry Shrimp
Curry Shrimp
Meatloaf
Meatloaf
Callaloo Baked Stuffed Fish
Callaloo Fish
Ackee and Saltfish
Ackee and Saltfish
Mackerel Run Down
Mackerel Run Down
Escoveitched Fish
Escoveitched Fish
Saltfish Fritters
Saltfish Fritters
Callaloo and Codfish
Callaloo and Codfish
Okra and Saltfish
Okra and Saltfish
Liver
Liver
Bully Beef
Bully Beef
Cornmeal Porridge
Cornmeal Porridge
Red Pea Soup
Red Pea Soup
Fish Tea
Fish Tea
Cream of Pumpkin Soup
Cream of Pumpkin Soup
Chicken Foot Soup
Chicken Foot Soup
Pepperpot Soup
Pepperpot Soup
Pineapple Upside Down Cake
Pineapple Upside Down Cake
Gizzada
Gizzada
Accompaniments
Rice and Peas
Rice and Peas
Festival
Festival
Bammy
Bammy
Frited Plantain
Fried Plantain
Scotch Bonnet Pepper Sauce
Scotch Bonnet Pepper Sauce
Coco Bread
Coco Bread
Green Banana
Green Banana
Irish Potato
Irish Potato
Dumplings
Dumplings
Roast Breadfruit
Roast Breadfruit
Fried Breadfruit
Fried Breadfruit
Yam
Yam
Ingredients
Cassava
Cassava
Pimento
Pimento
Scotch Bonnet Pepper
Scotch Bonnet
Coconuts
Coconut
Coconut Milk
Coconut Milk
Ackee
Ackee
Drinks
Rum
Rum
White Rum
White Rum
Rum Cream
Rum Cream
Tonic Wine
Tonic Wine
Beer
Beer
Coffee
Coffee
Power Punch
Power Punch
Coconut Water
Coconut Water
Sorrel
Sorrel