Jamaican Jerk Chicken
Author: Cee Gee
Nutrition Information
- Serving size: 100g
- Calories: 170 kcal
- Fat: 11g
- Saturated fat: 3.5
- Carbohydrates: 2.1
- Sugar: 1.1
- Sodium: 0.35g
- Fiber: 0.6g
- Protein: 15g
Recipe type: Grilled Chicken
Cuisine: Jamaican
Prep time:
Cook time:
Total time:
When Columbus went in search of spices in India, instead of finding the East, he landed in the West Indies. It was here that he first encountered the Chilli. Jamaica is, of course, a country that is part of this region. Thus, not surprising that this dish has its home in a part of the world that had a role in getting the Chilli to where it is today. Whilst tasting great if done in the oven, for the real thing, barbequing is the only way to go. The spiciness and tanginess of the marinated chicken is elevated by the smokiness and crispness that only this method of cooking can provide. Fulljoy !
Ingredients
Meat
- Chicken (spatchcocked) – 3 to 4 pounds (see note)
For the marinade
- Honey - 2 teaspoons
- Dried coconut- 2 tablespoons
- Vinegar (malt or white) - ½ cup
- ½ cup lime juice
- Dark rum – 2 tablespoons
- Fresh Scotch bonnet Chillies – 2 chopped (see note)
- 0nion – 1 medium, roughly chopped
- Spring onion/ scallions - 4, chopped
- Vegetable oil - 2 tablespoons
- Ground allspice - 2 teaspoons
- Ground cinnamon - 2 teaspoons
- Ground nutmeg - 2 teaspoons
- Ground ginger - 2 teaspoons
Seasoning
- Dried thyme – 1 tablespoon
- Ground black pepper – 2 teaspoons
- Dried crushed red Chilli - ½ teaspoon
- Garlic powder - 1 tablespoon
- Onion powder - 2 teaspoons
- Salt – ½ to 1 teaspoon
Instructions
- Combine all the ingredients lists under “for the marinade” and blend until a smooth paste.
- Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
- Place chicken in a large zip-lock bag (Alternatively use non- metallic bowl covered with cling film) and pour in the blended marinade. Allow to marinate for 4 to 8 hours
- Once marinated remove chicken from the bag. Sprinkle ingredients listed under “Seasoning” over the skin of the bird, taking care to ensure that it is well distributed in equal proportions over the full area.
- Place remaining marinade in a pot and bring to the boil.
- Light barbeque and wait until coals are light grey. Grill slowly, ensuring that the fire does not get too hot (the oil can cause the fire to flare up and burn the chicken) If the fire flares up, move to a cooler part of the grill. Baste the chicken with remaining marinade. Ensure that it is well cooked through-out and nicely char-grilled on the outside. Remove from flames. Cover with aluminium foil and allow resting for 10 minutes. Serve
- Can also be cooked in the oven in the kitchen at a temperature of 180 degrees Celsius for 75 to 90 minutes. (Use recommended cooking time for the weight of chicken being cooked) Barbequing is best though!
Notes
Habanero Chillies can also be used
Spatchcocking is to cut the chicken in half so it lies flat on the grill
Traditionally served with Caribbean black beans and rice, but also great with a green salad
This recipe yields 4 - 5 portions
Keywords: Jamaican Jerk Chicken
Image credits
Recipe: Image by William Lind from Pixabay
Front page : stu_spivack /CC by 2.0 / via Flikr
Image credit:BBQ Junkie / CC BY NC 2.0 / via Flikr
Spatchcocking is to cut the chicken in half so it lies flat on the grill
Traditionally served with Caribbean black beans and rice, but also great with a green salad
This recipe yields 4 - 5 portions
Keywords: Jamaican Jerk Chicken
Image credits
Recipe: Image by William Lind from Pixabay
Front page : stu_spivack /CC by 2.0 / via Flikr
Image credit:BBQ Junkie / CC BY NC 2.0 / via Flikr
