Jamaican Jerk is all about spices and how they blend. Jerk is best cooked over an open grill outside and is one of Jamaica’s favourite dish.
Jerk chicken is traditionally quite spicy hot; however, the level of heat in this recipe can be modified by adjusting the quantity of Scotch Bonnet or Chile Pepper used. Scotch Bonnet can be very hot so be careful with the amount used.
Regardless of the heat level, this spice blend tastes great on chicken.
- 3 Pounds Chicken, Cut Into Serving Pieces, or Use Equal Weight of Legs And Thighs
- 1 Onion
- 2 Cloves Garlic
- 1 Scotch Bonnet or Chile Pepper
- 2Teaspoons Allspice (Pimento)
- 2 Teaspoons Black Pepper
- 1 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 1 Tablespoon Fresh Thyme or 1 Teaspoon Dried
- 2 Teaspoons Salt
- 3 Tablespoons Vegetable Oil
- 3 Tablespoons Lime Juice
- 3 Tablespoons Soy Sauce
Jamaican Jerk Chicken Recipe
In a food processor, mix all ingredients except chicken and process into a paste. Smear this all over the chicken pieces, put the chicken into a plastic bag and refrigerate from 2 to 24 hours.
To cook, remove chicken from refrigerator while grill heats.
Grill medium-hot, until chicken is browned on all sides (10 – 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 – 30 minutes).
Can also be cooked in an oven.
Preheat to 400°F. Put chicken on a rack in a shallow pan, and roast until brown and tender, 30 – 40 minutes.
Ground Allspice – Whole Allspice (Pimento)
6 whole Allspice (Pimento) is equal to 1/4 to 1/2 tsp ground Allspice.