Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, jerk chicken. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
The best Jamaican Jerk Chicken including oven and grilling instructions! It's incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.
Jerk chicken is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Jerk chicken is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have jerk chicken using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Jerk chicken:
- Make ready 1 whole chicken
- Get 2 Scotch Bonnet
- Get 4 cloves garlic (grated)
- Make ready 3 cm piece ginger (grated)
- Get 1 Tbsp ground cinnamon
- Take 1 Tbsp allspice
- Make ready 1 Tsp ground coriander
- Take 1 Tsp ground nutmeg
- Take 1 Tbsp soft dark brown muscovado sugar
- Take 2 Tbsp olive oil
- Take 3-4 Tbsp dark rum
- Take 1 lime
- Make ready Small bunch thymes
- Take 4-5 stalks coriander
- Make ready 1/2 Tsp salt
- Make ready 1/4 Tsp black pepper
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade. Try new ways of preparing chicken with jerked chicken recipes and more from the expert chefs at Food Network. Bring the flavors of the Caribbean to dinner.
Steps to make Jerk chicken:
- Deseed scotch bonnet and chop to pieces. And strip thymes leaves from the stalks.
- Add all ingredients except Chicken, rum, and olives oil to a blender.
- Blend them together. Add olive oil and rum when the blender is running or add to blend until we have spreadable paste.
- Spread and massage all pieces of chicken. Then marinate them in the fridge for 1-2.5 hours.
- Heat up the oven to 200C.
- Place marinated chicken pieces to the tin roasting tray. Then roast them for 30 minutes.
- After 20 minutes, baste the chicken juice on top of all pieces. Put them back to the oven.
- After 30 minutes, check the breasts whether they are cooked. They should be quite nice and juicy. Take two breasts out of the heat. Chicken breasts are ready to be served.
- Baste the chicken juices on the rest of chicken pieces. Then put them back into the oven for 5-10 minutes. After 5-10 minutes, check whether they are cooked and ready to be served.
Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and. Try Levi Roots' sticky jerk chicken wings as a party nibble, or make more substantial jerk chicken thighs to fit in a flatbread or alongside rice and peas. Andi Oliver's jerk chicken and cornmeal waffles. Done right, jerk chicken is one of the great barbecue traditions of the world, up there with Texas brisket and Chinese char siu. It is Jamaica to the bone, aromatic and smoky, sweet but insistently hot.
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