![]() ![]() The "heat" of the peppers is reduced to a comforting and addictive mild tingle on the tongue and back of the throat. I assure you that once all the ingredients are blended and baked together, everything seems to magically and harmoniously meld together. Don't Fear the Pepperĭon't let the fear of Scotch bonnet peppers scare you off. The primary ingredients of the marinade include Allspice and Scotch Bonnet peppers. This is a process where the chicken (or meat) is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. Jerk is also derived from the action of "jerking", which referred to poking meat with holes so that flavor could more easily be absorbed. It eventually became the word jerky in English. The word jerk is said to come from the Spanish term charqui, meaning jerked or dried meat. Simply put, jerk is a style of cooking native to Jamaica. If you want to spice things up in the kitchen, then this recipe is a keeper.īut first, let's talk about the attention-getting name: Jerk. Jamaican Baked Jerk Chicken can add a punch of boldness and flavor to plain old chicken. Jamaican cuisine is filled with so many wonderful and piquant spices that combine to make big and bold dishes. ![]() The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165☏ for the breast and 170☏ for the thigh when checked with a meat thermometer.When it comes to flavors of the Caribbean, Jamaica brings it. Cook for about 40-50 minutes, keeping the internal grill temperature between 350☏ and 400☏, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. ![]() Place chicken halves, skin side down on the grill grates. Sprinkle chicken halves with salt and pepper. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Set aside to use as a basting sauce for the chicken. Pat chicken dry with paper towels and add jerk seasoning and avocado oil and apple cider vinegar. Put the remaining marinade into a small saucepan.īring to a boil, reduce heat and simmer for 10 minutes. Rinse chicken with white vinegar and rinse well with water. When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Or, strip the meat from leftover jerk chicken and use it in salads. However, if there are leftovers, refrigerate them for up to five days and eat cold. We don't recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. You can even make the marinade up to a week in advance and refrigerate it. ![]() It marinates overnight, so the work of creating the marinade happens a day before you cook it. If you're looking for a recipe that doesn't require a lot of work the day you're cooking it, this jerk chicken is perfect. That adaptation became the Caribbean residents' method today to make jerk chicken. It's believed they taught the method to African slaves who adapted it. The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat (the word jerk is related to jerky). Spices coat chicken-or beef, pork, seafood, and even vegetables-that's cooked slowly over a fire. Jerk is a cooking method traditionally used in throughout the Caribbean and often associated with Jamaica in particular. ![]()
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