The term “Jerk” comes from the term “Jerky,” which comes from the Spanish “Charqui” (char-key), which is meat cooked over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix rubbed on the meat before it’s grilled.
While originally from Jamaica, jerk chicken is a popular recipe among spicy food fans all over America. This amazing chicken recipe is great paired with a cold and crunchy coleslaw.
Serves 4 Portions of Jamaican Jerk Chicken
While originally from Jamaica, jerk chicken is a popular recipe among spicy food fans all over America. This amazing chicken recipe is great paired with a cold and crunchy coleslaw.
Serves 4 Portions of Jamaican Jerk Chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
- 1 onion, chopped
- 1/2 cup chopped green onions
- 1/2 teaspoons dried thyme
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
- 1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded, chopped fine
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
- 1 tablespoon vegetable oil
- 1 whole chicken, cut in sections, slashed 1/2" deep with a knife every few inches
Preparation:
Combine all ingredients in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Mix the chicken pieces around to coat them completely, cover, and marinate at least 6 hours.Remove chicken from the jerk marinade and grill over charcoal until cooked through (internal temp of 165 degree F). You may also broil, or roast the chicken in a hot oven (425 degrees F).
