February 27th, 2011 by Richard Julien
Jerk Chicken
JERK CHICKEN
- 1 tablespoon Ground allspice
- 1 tablespoon Dried thyme
- 1 1/2 teaspoons Cayenne pepper
- 1 1/2 teaspoons Freshly ground black pepper
- 1 1/2 teaspoons Ground sage
- 3/4 teaspoon Ground nutmeg
- 3/4 teaspoon Ground cinnamon
- 2 tablespoons Garlic powder or fresh
- 1 tablespoon Sugar
- 1/4 cup Olive oil
- 1/4 cup Soy sauce
- 3/4 cup White Vinegar
- 1/2 cup Orange juice
- 1 Lime juice
- 1 Scotch bonnet pepper (habanera)
- 3 Green onions — finely chopped
- 1 cup Onion — finely chopped
- 2 whole chickens – cut into 16 pieces
PLEASE WEAR RUBBR LATEX GLOVES WHEN PREPPING ANY HOT PEPPERS!!!
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 flavour. But first, the carcass was “jerked” with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
The results were superb. The meat was not only wonderfully spiced, but moist and tender.” Seed and finely chop Scotch Bonnet pepper. Pull chicken of fat. 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, soy 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 Oven to 400 F
Remove the chicken from the marinade and roast for one hour or until fully cooked. While roasting, boil the marinade for 15 minutes in a pot and baste the chicken every 10 minutes with the marinade.