Jerk Chicken, a classic Jamaican chicken, spicy had its beginning to the Maroons of Jamaica. Maroons were descendants of slaves who escape into the Blue Mountains of Jamaica. They pit-barbecued pork, which was covered with spices and marinating liquid. Soon after, he began to sell the pork and chicken snap shot on the island of markets throughout the region.
Today this tradition continues. Street BBQ can be found along the road from Montego BayOcho Rios. Where smoking is seen, there are grilled chicken shooting in Jamaica.
The key to great jerk chicken, since most will not tell you from Jamaica, a long marinating, cook slowly, and abundant use of spices. Allspice is the dried berry of a tropical tree, allspice tree known to be misleading. Along this street BBQ, are branches of allspice misnomer often the aromatic wood for the barbecue grill, where the residue is boiled for use.
The Jerk Chicken Recipeas authentic as it gets, and is full of spicy flavor. All ingredients can be easily found in your grocery store. Although every part of chicken is used, particular attention should be given to the breast, as they can dry out if not properly cooked.
Ingredients:
2 whole chicken breasts, cut into standard pieces, legs and thighs
Jerk Marinade
2 tablespoons ground allspice
2 tablespoons dried thyme
2 tablespoons of salt
1 tablespoon groundsage
1 tablespoon ground pepper
1 tablespoon sugar
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
6 garlic cloves, peeled
2 cups chopped scallions
1 1-inch cube fresh ginger
1/2 bunch fresh cilantro, leaves only
3/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup peanut oil
4 habanero peppers, stems removed
Directions:
Place all jerk marinade ingredients in a blender and puree until smooth.
In a large bowl, toss the chicken pieces with the marinade. Divide the chicken and place in two large plastic zippered storage bags. Press out all the air and seal the bags. Place the bags in the refrigerator, and let the chicken marinade for at least 6 hours, and up to 2 days.
If using a charcoal grill, prepare a fire on one side of the grill. If using a gas grill, turn on both burners to high for 10 minutes, then turn on burner off.
Grill the chicken in small batches on the "cooler" side of the grill, turning occasionally, and basting with the leftover jerk marinade, for about 1 1/2 hours. Keep covered as much as possible. During the last 30 minutes of cooking, have the breasts skin side up to keep the meat further from the heat. The jerk chicken is ready when the skin is a golden brown, and with bits of blackened skin.
Transfer the jerk chicken to a platter and serve to up to 10 people.
