Time: 7 hrs
Prep: 6 hrs 15 mins, Cook: 45 mins
Yield: four servings
When discussing Jamaican cooking, the expression “jerk” originates from the expression “jerky,” which originates from the Spanish “Charqui” (scorch key). This is meat cooked over a moderate wood fire. In present day cooking, “jerk” doesn’t allude to the cooking technique, however the red hot flavor blend rubbed on the meat before it’s flame broiled.
While initially from Jamaica, jerk chicken is a famous recipe among fiery nourishment fans all finished America.
Some time ago on Caribbean islands, meat was prepared with peppers and flavors and hung over a fire to cook gradually. This procedure of drying meat is considered by many to be the root of present day grills. The fire filled two needs: It cooked the meat and is kept creepy crawlies away while smoking the meat. This safeguarded the meat well, and enabled it to be put away for long stretches.
There isn’t only one recipe for jerk flavoring, however there are a couple of essential fixings that most culinary experts concur are urgent to making the jerk season. These incorporate chilies, thyme, cinnamon, ginger, allspice, cloves, garlic, and onions. This mix gives jerk flavoring the hot and appetizing flavor.
In the event that your flavor bureau isn’t all around supplied, in any case, any mix that incorporates peppers, garlic, onion and in any event a portion of the flavors could be viewed as Jerk. Be that as it may, perfectionists will view a recipe as genuinely jerk in the event that it has the chilies, and either allspice or cloves for an exquisite flavor.
This stunning chicken recipe is awesome combined with an icy and crunchy coleslaw.
Serves 4 Portions of Jamaican Jerk Chicken
What You’ll Need
1 onion, slashed
1/2 glass slashed green onions
1/2 teaspoons dried thyme
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon dark pepper
1 habanero or Scotch hat (extremely hot), or jalapeno (more gentle), seeded, slashed fine
2 tablespoons soy sauce
1 tablespoon juice vinegar
1 tablespoon vegetable oil
1 entire chicken, cut in areas, cut 1/2″ profound with a blade each few inches
The most effective method to Make It
- Consolidate all fixings (with the exception of the chicken) in a sustenance processor, and process until the point that a smooth puree shapes. Put the chicken in an extensive bowl, and pour over the marinade. Blend the chicken pieces around to coat them totally, cover, and marinate no less than 6 hours.
- This piece of the procedure appears to be extensive, yet it’s imperative to let the flavors completely saturate the chicken before cooking, to give it a generous and hearty jerk enhance.
- Expel chicken from the jerk marinade and flame broil over charcoal until cooked through (inward temp of 165 degree F). You may likewise sear, or broil the chicken in a hot stove (425 degrees F), however this will deliver a somewhat extraordinary flavor.