Jamaican Jerked Chicken

Authentic Jamaican Jerked Chicken Recipe - Flavorful and Delicious

Region / culture: Jamaica | Preparation time: overnight | Cooking time: 1 hour | Servings: 6

Introduction

Jamaican Jerked Chicken is a flavorful and spicy dish that is popular in Jamaican cuisine. The dish is known for its unique blend of spices and seasonings that give it a bold and tangy flavor. Jerked chicken is typically grilled over hot coals or on a gas barbecue, which adds a smoky and charred flavor to the meat.

History

Jamaican Jerked Chicken has its roots in the Maroons, who were escaped African slaves that settled in Jamaica. The Maroons developed the technique of jerking meat as a way to preserve it using a combination of spices and seasonings. Over time, the dish became a staple in Jamaican cuisine and is now enjoyed by people all over the world.

Ingredients

6 loin pork chops
3 split chicken breasts
6 chicken legs (2 oz (57 g))
whole allspice berries
0.25 tsp fresh grated nutmeg
0.5 tsp ground cinnamon
8 chopped scallions
1 large chopped clove garlic
1 tsp chopped hot pepper
3 tbsp red wine vinegar
0.25 cup peanut or vegetable oil
0.5 tsp salt
0.25 tsp fresh ground pepper
2 crumbled bay leaves
Pickapeppa sauce

How to prepare

Cut away the rind and most of the fat from the pork. Remove all the meat from the bones and cut it into pieces about 1.5" thick and 3" to 4" long.
Put the pork pieces and chicken in a large bowl, cover, and refrigerate until needed.
To prepare the seasoning, heat the allspice berries over medium heat in a small saucepan for 3 to 4 minutes, stirring often. Crush 2 tbsp of the berries at a time using a mortar and pestle.
In a medium bowl, combine the crushed berries, nutmeg, cinnamon, scallions, garlic, pepper, and 1 tbsp of vinegar. Crush them together to form a pasty mixture.
Add the remaining vinegar, oil, salt, pepper, and bay leaves to the mixture.
Turn the mixture over the pork and chicken and rub the meat with the seasoning, coating it evenly.
Cover and refrigerate for 2 hours or overnight.
Cook the jerked pork and chicken on a grill over hot coals or on a gas barbecue, placing them as far from the heat as possible (6" or more). Cover with a lid and turn the meat every 10 minutes for about 1 hour, or until done.
If desired, halfway through the cooking time, toss 1 tsp of whole allspice berries into the fire.
Cut the cooked pork into slices that are 0.33" thick and serve it with the chicken.
Accompany with Pickapeppa sauce.

Variations

Use different cuts of meat such as pork loin or chicken thighs for a different flavor and texture.
Add pineapple or mango chunks to the marinade for a sweet and tangy twist.
Experiment with different spices and seasonings to customize the flavor of the dish to your liking.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 2 hours, or overnight, to allow the flavors to fully penetrate the meat.

- Cook the jerked pork and chicken over hot coals or on a gas barbecue, placing them as far from the heat as possible to prevent burning.

- Turn the meat every 10 minutes while cooking to ensure even cooking and to prevent it from sticking to the grill.

- Serve the jerked pork and chicken with Pickapeppa sauce for an extra kick of flavor.

Serving Suggestions

Serve Jamaican Jerked Chicken with rice and peas, fried plantains, or a side salad for a complete and satisfying meal.

Cooking Techniques

Grill the jerked pork and chicken over hot coals or on a gas barbecue for a smoky and charred flavor.

Ingredient Substitutions

Substitute chicken breasts for chicken thighs for a juicier and more flavorful dish.

- Use ground allspice instead of whole berries for a quicker and easier preparation.

Make Ahead Tips

Marinate the meat overnight for maximum flavor and convenience. The jerked pork and chicken can also be cooked ahead of time and reheated before serving.

Presentation Ideas

Arrange the sliced jerked pork and chicken on a platter and garnish with fresh herbs or sliced scallions for a beautiful and appetizing presentation.

Pairing Recommendations

Serve Jamaican Jerked Chicken with a cold beer, a fruity rum punch, or a tropical fruit juice for a refreshing and complementary beverage.

Storage and Reheating Instructions

Store any leftover jerked pork and chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 2g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Allergens: None

Summary

Jamaican Jerked Chicken is a high-protein dish that is relatively low in carbohydrates and calories. It is a good source of iron and vitamin C, making it a nutritious and flavorful meal option.

Summary

Jamaican Jerked Chicken is a flavorful and spicy dish that is perfect for grilling and enjoying with family and friends. With a unique blend of spices and seasonings, this dish is sure to impress and satisfy your taste buds.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Jamaican Jerked Chicken. It was a warm summer day, and I was visiting my friend Margaret who had just returned from a trip to Jamaica. She had brought back with her the most amazing flavors and spices from the island, and she was eager to share them with me.

As we sat in her kitchen, surrounded by jars of exotic herbs and spices, Margaret pulled out a handwritten recipe card that she had picked up from a local Jamaican chef. The card was weathered and stained, a sign of its frequent use and the love that had gone into creating the dish.

Margaret explained to me that Jamaican Jerked Chicken was a traditional dish in Jamaica, made with a combination of fiery Scotch bonnet peppers, aromatic herbs, and smoky spices. It was a dish that packed a punch of flavor and heat, and I was eager to learn how to make it.

With Margaret's guidance, I set out to recreate the recipe at home. I gathered all the ingredients - chicken thighs, Scotch bonnet peppers, garlic, ginger, thyme, allspice, and cinnamon - and got to work. I marinated the chicken in a blend of spices and herbs, letting it sit for hours to soak up all the flavors.

Once the chicken was ready, I fired up the grill and let the smoky aroma fill the air. As the chicken sizzled on the hot grates, I couldn't help but feel a sense of satisfaction and pride. I was learning to create a dish that honored the traditions and flavors of a far-off land, and I knew that this recipe would become a staple in my own kitchen.

As the chicken cooked, I prepared a side of rice and peas, another Jamaican staple that Margaret had taught me how to make. The combination of the spicy chicken and the creamy rice was a match made in culinary heaven, and I couldn't wait to share this meal with my family.

When the chicken was finally done, I plated it up and garnished it with fresh cilantro and a squeeze of lime. The colors and aromas were vibrant and inviting, and I knew that this dish would be a hit.

I called my family to the table, eager to share my creation with them. As they took their first bites of the Jamaican Jerked Chicken, their eyes lit up with delight. The flavors were bold and intense, with a perfect balance of heat and spice. It was a dish that transported us to the sun-drenched beaches of Jamaica, even if just for a moment.

Over the years, I have made Jamaican Jerked Chicken countless times, tweaking and perfecting the recipe to suit my own tastes. Each time I make it, I remember that warm summer day in Margaret's kitchen, and the sense of discovery and adventure that came with learning a new recipe.

Now, I pass on this recipe to you, my dear grandchild. May it bring you as much joy and satisfaction as it has brought me. And remember, the secret to great cooking lies not just in the ingredients, but in the love and passion that you put into every dish you create. Happy cooking, and may your kitchen always be filled with delicious aromas and happy memories.