John Washington
Jerk Chicken: A Flavor Explosion of Caribbean Spices on Tender Chicken
Description: Jerk Chicken is a classic Caribbean dish that embodies the vibrant and spicy flavors of Jamaican cuisine. This dish is characterized by its bold and aromatic marinade made from a blend of spices, herbs, and hot peppers, which infuse the chicken with incredible taste before it is grilled to perfection. The result is a mouthwatering combination of smoky, spicy, and savory flavors that will transport your taste buds to the islands.
Recipe:
Ingredients
– 4 chicken thighs and drumsticks
– 2 tablespoons allspice berries
– 1 tablespoon black peppercorns
– 1 tablespoon dried thyme
– 1 tablespoon ground cinnamon
– 1 tablespoon ground nutmeg</b
– 2 teaspoons ground cayenne pepper
– 1/4 cup soy sauce
– 1/4 cup white vinegar
– 1/4 cup lime juice
– 1/4 cup orange juice
– 1/4 cup olive oil
– 6 garlic cloves, minced
– 3 teaspoons fresh ginger, grated
– 1 Scotch bonnet pepper, seeded and finely chopped (use gloves when handling)
– 4 green onions, chopped
– 2 tablespoons brown sugar
– Salt to taste
Instructions
1. Prepare the Marinade:
– In a dry skillet over medium heat, toast the allspice berries and black peppercorns until fragrant. Once cooled, grind them using a spice grinder or mortar and pestle.
– In a mixing bowl, combine the ground allspice, black pepper, dried thyme, cinnamon, nutmeg, and cayenne pepper.
– Add the soy sauce, white vinegar, lime juice, orange juice, and olive oil. Mix well.
– Stir in the minced garlic, grated ginger, chopped Scotch bonnet pepper, green onions, and brown sugar. Mix thoroughly to combine.
2. Marinate the Chicken:
– Place the chicken pieces in a large resealable plastic bag or a shallow dish.
– Pour the marinade over the chicken, ensuring each piece is well coated. Massage the marinade into the chicken.
– Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Grill the Chicken:
– Preheat your grill to medium-high heat. If using charcoal, ensure the coals are hot and ashy.
– Remove the chicken from the marinade and shake off any excess. Discard the marinade.
– Grill the chicken pieces, turning them occasionally to ensure even cooking. Grill each side for about 6-7 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
– If you prefer a more charred exterior, increase the heat slightly toward the end of cooking.
4. Serve:
– Let the jerk chicken rest for a few minutes before serving to allow the juices to redistribute.
– Serve with classic sides such as rice and peas, fried plantains, or a fresh green salad.
Enjoy the robust and spicy flavors of this authentic Caribbean dish!
