Jerk Chicken, the classic Jamaican chicken, got its spicy beginnings of the Maroons of Jamaica. Maroons were descendants of slaves who escaped to the Blue Mountains of Jamaica. They pit-barbecued pork, which was covered in spices and marinating liquid. Soon they began to sell the jerk pork and jerk chicken on the island markets in the region.
Today that tradition continues. Roadside barbecue can be found along the highway that runs from Montego Bay to OchoRios. No smoke is visible, there are grilled jerk chicken in Jamaica.
The key to great Jerk Chicken, since most do not tell you Jamaica is a long marinade, slow cooking, and ample use of allspice. Allspice is the dried berry of a tropical tree known to be misleading allspice tree. Along this street barbecues, are branches of pimento misnomer often as aromatic wood for the grill, where the residue is boiled.
This Jerk Chicken Recipeis as authentic as it gets and is packed with spicy flavor. All ingredients can be easily found in your local grocery store. Although each part of the chicken is used, particular attention should be given to the breasts, as they can dry out if not correct.
Ingredients:
2 whole chickens, cut into standard pieces of breasts, legs and thighs
Jerk Marinade
2 tablespoons ground allspice
2 tablespoons dried thyme
2 tablespoonsSalt
1 tablespoon ground sage
1 tablespoon ground pepper
1 tablespoon sugar
1 tablespoon cayenne pepper
1 1 / 2 teaspoon ground cinnamon
1 1 / 2 teaspoon grated nutmeg
6 garlic cloves, peeled
2 cups chopped green onions
1 1-inch cube of fresh ginger
1 / 2 bunch fresh cilantro, leaves only
3 / 4 cup fresh lime juice
1 / 2 cup freshly squeezed orange juice
1 / 4 cup soy sauce
1 / 4 cup peanut oil
4 habanero peppers, stemsremoved
Directions:
Place all the ingredients for the jerk marinade in a blender and puree until smooth.
In a large bowl, toss the chicken with the marinade. Divide the chicken and two large plastic zipper storage bag. Push the air and seal the bags. Place the bag in the refrigerator, and let the chicken marinate for at least 6 hours and up to 2 days.
If you have 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 burn.
Grill the chicken in small batches on the "cooler" side of the grill, turning occasionally and basting with the remaining jerk marinade for about 1 1 / 2 hours. Keep covered as much as possible. Cook in the last 30 minutes, the breasts skin side up on the meat have continued to hold the heat. The Jerk Chicken is done when the skin is a golden brown, with bits of blackened skin.
Transfer theJerk Chicken arrange on a plate and serve with up to 10 people.
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