Berglund:Jamaican Jerk Chicken
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Ingredients
- 1 tbsp Ground allspice
- 1 tbsp Dried thyme
- 1 1/2 tsp Cayenne pepper
- 1 1/2 tsp Freshly ground black pepper
- 1 1/2 tsp Ground sage
- 3/4 tsp Ground netmeg
- 3/4 tsp Ground cinnamon
- 2 tbsp Tamari or soy sauce
- 2 tbsp fresh Garlic, minced or pulverized
- 1 tbsp Sugar
- 1/4 cup Olive oil
- 1/4 cup Soy sauce
- 3/4 cup White Vinegar
- 1/2 cup Orange juice
- 1 Lime juiced
- 1 Scotch bonnet pepper
- 3 Green onions, finely chopped
- 1 cup Onion, finely chopped
- 4 Chicken breasts
Procedure
- "jerk: this method of cooking pork and chicken dates back to the carib-arawak indians who inhabited jamaica.
- After capturing an animal and thoroughly cleaning and gutting it, the indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor.
- But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices.
- The holes allowed heat to escape without loss of moisture.
- The results were superb.
- Seed and finely chop scotch bonnet pepper.
- Trim chicken of fat. Cut into strips
- In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
- With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.
- Add the scotch bonnet pepper, onion, and mix well.
- Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
- Preheat an outdoor grill.
- Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
- While grilling, baste with the marinade.
- Heat the leftover marinade and serve on the side for dipping. (must heat to boiling to kill bacteria)
- Note: scotch bonnet peppers, also known as "habaneros" are the hottest of the capsicum peppers, they're truly incendiary. They are well worth it, very sweet and flavorful.
- Substitute serranos with thai bird chiles if you can't find them.
- Serve with Mangos/Mango chutney, fried plantains, rice, black beans