Jamaica: Jerk Chicken
I made Jamaican jerk chicken, and while jerk chicken is probably one of the more common Jamaican meals in the US, according to my sources, it’s also authentically one of the most popular dishes in Jamaica. Here’s the site that explains Jamaican cuisine, and if you scroll down, this is the recipe I used for the chicken.
Now, I thought jerk was the seasoning, but it’s actually the cooking method. Here’s the explanation from this site:
“”Jerking” is a native Jamaican method of spicing and slowly cooking meat to preserve the juices and produce a unique, spicy flavor. First, a seasoning that usually contains hot peppers, onions, garlic, thyme, allspice, ginger, and cinnamon is rubbed all over the meat. The jerked meat is then cooked over an outdoor pit lined with wood, usually from the pimento.”
I do not have an outdoor pit in my little third floor walkup urban apartment, so a stovetop grill had to suffice.
Making the marinade was fun, SO easy with my food processor and it smelled amazing.
I have this handy little spoon that I use to de-seed hot peppers. Be careful of getting juice under your fingernails, it burns, and doesn’t stop burning for a long time! Take my advice, use a little spoon.
Have I mentioned I love my food processor?
Here’s the great friends I shared the meal with:
Notes for Next Time:
I really liked the marinade, and wanted more of it! Next time I should pound the chicken breasts so they are thinner and more even, which will increase the marinade:chicken ratio and would take less cooking time, which I think would make the chicken more moist and more flavorful.