Jerk Chicken (Jamaican) - Oceanian Recipe

Jerk Chicken (Jamaican)

🌍 Oceanian, Jamaican Difficulty: ●●●○○

Jerk originated with the Maroons — escaped enslaved Africans in Jamaica's Blue Mountains — who preserved and smoked wild boar using Taíno-taught allspice wood smoking; the technique has been passed down for over 300 years.

Ingredients

• 1.5 kg chicken pieces (legs, thighs, wings), bone-in
  • Jerk Marinade:**
• 6 Scotch bonnet peppers, seeded for less heat (or kept whole)
• 6 green onions, roughly chopped
• 6 cloves garlic
• 30 g fresh ginger, peeled
• 3 tbsp soy sauce
• 2 tbsp dark rum
• 2 tbsp brown sugar
• 2 tbsp ground allspice (pimento) — this is the defining spice
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 tsp cinnamon
• 1 tsp black pepper
• 1 tsp salt
• 2 tbsp lime juice
• 2 tbsp olive oil

Method

1. Blending — Blend all marinade ingredients to a smooth paste.
2. Scoring — Score chicken pieces deeply with a knife to allow marinade to penetrate.
3. Coating — Coat chicken thoroughly in marinade; work it into the cuts.
4. Marinating — Marinate refrigerated for at least 4 hours, ideally 24–48 hours.
5. Step 5 — Traditional: Grill over pimento (allspice) wood for 45–60 minutes, turning occasionally.
6. Step 6 — Modern: Grill over charcoal or gas grill on medium, about 35–40 minutes, or roast at 200°C (400°F) for 45 minutes.
7. Charring — Char should develop on the outside; internal temperature should reach 75°C (165°F).
8. Serving — Serve with festival, rice and peas, or bammy.

Tags: chicken pieces, **jerk marinade:**, scotch bonnet peppers, green onions, garlic · Source: Brittani's Almanac