The Jamaican jerk chicken is a chicken preparation made using the slow-cooking method. The method of cooking called “jerk” is a spicy method of preparing meat and leaving it partially cooked so that it can be eaten with the dish it is prepared with.
Traditionally, jerk is eaten on its own or eaten alongside some other type of meat, but today, it has become more of comfort food. The popularity of jerk recipes has led to many restaurants offering this popular menu and even more people learning how to make their own jerk dishes at home.
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 2 Scotch bonnet chiles, chopped
- 2 garlic cloves, chopped
- 1 tablespoon five-spice powder
- 1 tablespoon allspice berries, coarsely ground
- 1 tablespoon coarsely ground pepper
- 1 teaspoon dried thyme, crumbled
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1/2 cup soy sauce
- 1 tablespoon vegetable oil
- Two 3 1/2- to 4-pound chickens, quartered
In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.
|30 mins||8||9 hours|