JAMAICA JERK CHICKEN Recipe PERHAPS THE MOST FAMOUS ELEMENT OF CARIBBEAN CUISINE, JERK IS A STYLE OF PREPARING FOOD NATIVE TO JAMAICA IN WHICH THE MEAT IS DRY-RUBBED OR WET MARINATED WITH A VERY HOT SPICE MIXTURE CALLED JAMAICAN JERK SPICE. JERK COOKING AND SEASONING HAS FOLLOWED THE CARIBBEAN DIASPORA THROUGHOUT THE WORLD. SERVE WITH BLACK BEANS, RICE AND FRIED PLANTAINS.
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
½ cup soy sauce
1 tablespoon vegetable oil
Two 3 ½ – 4 pound chicken, legs and thighs
1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chilies, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1. In a food processor, combine the onion, scallions, chilies, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste.
2. While the food processor is on, add the soy sauce and oil steadily.
3. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
4. Bring the chicken to room temperature before proceeding.
5. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes.
6. Transfer the chicken to a platter and serve.
TIP: For a smokier flavor, cover the grill while cooking.
Source website African-and-Caribbean-Recipes.pdf
