Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". One is that it originates from the Spanish word "Charqui", used to describe dried meat. There are two commonly held theories regarding how the name "Jerk" came to be used. ![]() This process also introduces a strong smoky flavour to the meat. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping. ![]() Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!) Serving Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood). ![]() Baste with some of the remaining marinade whilst cooking. Grill the meat slowly until cooked, turning regularly. Leave the chicken in the fridge to marinade overnight.Ĭooking Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. Rub the sauce in to the meat, saving some for basting and dipping later. These do not need to be chopped too fine as they will be liquidised by the blender.īlend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce. Preparation Chop the onions, garlic and peppers. You will need the following ingredients to prepare enough jerk chicken for 4 people:- One 3 1/2 lb chicken (3lb of chicken breasts may be used if preferred)Ħ sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable) I would love to hear from you.Home > Jamaican Recipes > Jerk Chicken Jerk Chicken video recipeĬlick on the video to watch Tracy cook some Jerk Chicken, scroll down to see the authentic Jerk Chicken recipe with pictures or scroll down to the bottom to read about the history of Jerk Chicken! If you make this recipe, be sure to let me know by rating it and leaving a comment below. If you enjoy this recipe, and special shout out to my amazing friends who taste tested this recipe for me! This will disappear in minutes… I guarantee it. When the chicken is done, top with fresh lime juice and enjoy. We are cooking at a very high heat and the cast iron pan will make sure that heat is evenly distributed throughout the chicken. To ensure a crispy skin, cook the chicken in a cast iron skillet, starting with the skin side down. ![]() To get a crispy exterior, we’ll bake the chicken for 1 hour at 475 degrees F, flipping once halfway through. Since this is a baked jerk recipe, we will be cooking the chicken in the oven instead of on a grill. Let the chicken marinate for at least 1 hour, but preferably over night. Use your hands to rub everything in and ensure that the chicken is well coated. I like to use Adobo seasoning, and salt and pepper. After cleaning the chicken and rubbing it down with lemon juice, apply both wet marinades, along with browning (for color), and additional scotch bonnet peppers if desired.
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