![]() ![]() One is that it originates from the Spanish word "Charqui", used to describe dried meat. There are two commonly held theories regarding how the name "Jerk" came to be used. This process also introduces a strong smoky flavour to the meat. ![]() The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. 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 seasonings used by the Arawak. Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!) Serving Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood). Baste with some of the remaining marinade whilst cooking. Grill the meat slowly until cooked, turning regularly. Leave the chicken in the fridge to marinade overnight.Ĭooking Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. Rub the sauce in to the meat, saving some for basting and dipping later. These do not need to be chopped too fine as they will be liquidised by the blender.īlend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce. Preparation Chop the onions, garlic and peppers. You will need the following ingredients to prepare enough jerk chicken for 4 people:- One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)Ħ sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable) This recipe is also ideal for grilling Jerk Chicken.Home > Jamaican Recipes > Jerk Chicken Jerk Chicken video recipeĬlick on the video to watch Tracy cook some Jerk Chicken, scroll down to see the authentic Jerk Chicken recipe with pictures or scroll down to the bottom to read about the history of Jerk Chicken! If you like the chicken skin a bit crispy you can turn the oven to broil and cook for another 2 - 3 minutes. Be careful not to overcook or burn your meat. It is very easy to do this when you are broiling meat. I like to set a timer or alarm whenever I put meat on broil.Įnjoy this all-time favourite with our Seasoned Rice, Mix Vegetables, Salad, Coleslaw or Potatoes. Make sure the chicken is completely cooked. Remove from oven and generously baste chicken with its natural flavoured drippings given off in the baking pan. Return to the oven and bake for another 20 - 25 minutes. Place the well seasoned and marinated chicken pieces skin side up into a baking dish. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Rub oil into the marinated chicken. Cover and let this marinate in the refrigerator for at least 2 hours (if possible 4 -6 hours is ideal or overnight). Marinate with 6 tablespoons of Miss ‘P’ Jerk Seasoning making sure to thoroughly rub the Jerk Seasoning into the chicken particularly marinating under the skin and in the slits of the meat. I recommend scoring or putting a slit into the thickest part of the meat. Chicken cut into desired size (you can use thights and drumsticks) This is one of the most super simple and delicious meal that you can prepare… practically effortless. ![]()
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