Jerk Chicken

Jerk Chicken : Jerk Chicken is a traditional Jamaican preparation created in the time of slavery by slaves who became maroons which consisted of smoking meat for a long period of time using a marinade (or pasta) where it is combined at a minimum, Jamaican pepper.

History

Jerk chicken is believed to have been conceived when the Maroons introduced the African technique of cooking meat to Jamaica, which was combined with the native Jamaican ingredients and seasonings used by the Arawaks. The method of smoking meat for a long period of time serves two purposes, keeping insects away from raw meat and keeping cooked meat longer. Also, this process gives a strong smoky flavor to the meat. There are two common theories regarding the use of the name “Jerk”. One theory is that it comes from the Spanish word “charqui”. Over time this word changed from “charqui” to “jerky” to “jerk”. Another theory is that the name comes from the act of “jerking”, Make small holes in the meat to fill them with spices before cooking. Today, the word “jerk” is used as a name for the seasoning put on meat and as a verb to describe the cooking process. It is a traditional Jamaican cooking technique that uses a marinade (or pasta) where it is combined, at a minimum, allspice with all kinds of Scotch Bonnet peppers, also known as Bonney peppers or Caribbean red peppers. In reality, Scotch Bonnet pepper is one of the hottest peppers in the world (100,000 to 350,000 Scoville units). It appears as a sweet itch that develops in the mouth until it becomes an explosion. The jerk cooking technique, like the dressing, has followed Caribbean culture throughout the world and different versions of the jerk can now be found all over the planet. The “poulet boucané” (smoked chicken) of the French West Indies is a distant cousin of the traditional Jamaican “jerk” chicken. The tradition is alive and well in Jamaica. Most of the jerk in Jamaica is no longer cooked using the traditional method but is roasted over charcoal on a grill in a steel cylinder. In fact, “jerk” managers, or also called “Jamaican grill masters,” now cook their “jerk” in adapted steel cylinders or grills covered with corrugated sheet metal. The “poulet boucané” (smoked chicken) of the French West Indies is a distant cousin of the traditional Jamaican “jerk” chicken. The tradition is alive and well in Jamaica. Most of the jerk in Jamaica is no longer cooked using the traditional method but is roasted over charcoal on a grill in a steel cylinder. In fact, “jerk” managers, or also called “Jamaican grill masters,” now cook their “jerk” in adapted steel cylinders or grills covered with corrugated sheet metal. The “poulet boucané” (smoked chicken) of the French West Indies is a distant cousin of the traditional Jamaican “jerk” chicken. The tradition is alive and well in Jamaica. Most of the jerk in Jamaica is no longer cooked using the traditional method but is roasted over charcoal on a grill in a steel cylinder. In fact, “jerk” managers, or also called “Jamaican master grills,” now cook their “jerk” in adapted steel cylinders or grills covered with corrugated sheet metal.

 

Preparation

  • Chop the onion, garlic, and chilli. (The pieces do not have to be very small because they will be blended in a blender).
  • Blend all the ingredients (apart from the chicken) in a blender to make the jerk sauce.
  • Cut the chicken into 4 pieces.
  • Using your fingers, mix the sauce with the chicken. Save a little to use later.
  • Leave the chicken in the fridge to marinate overnight.
  • Cook the chicken in the oven for 30 minutes, turn it over, and cook 30 minutes more. Or make the chicken on the grill, cook slowly, and stir it often. Sprinkle with jerk sauce during cooking. For best results, do it on a charcoal barbecue, (ideally with a wooden pepper grill).

To serve

  • Using a butcher currillo cut each quarter of chicken into 5/6 smaller pieces.
  • Use a stick or something similar to hold the chicken while cutting. DO NOT USE YOUR HAND. You will be cutting with enough pressure to cut bone.
  • Serve with salad or rice and peas or Jamaican bread and the remaining jerk sauce for dipe.

 

Ingredients for Jerk Chicken

For 4 people: –

  • 1 1.5kg chicken (can be replaced by 1.5kg of chicken breasts)
  • 6 “scotch bonnet” chillies cut into slices (can be substituted with jalapeños)
  • 2 tablespoons thyme
  • 2 tablespoons ground allspice
  • 8 garlic cloves, minced
  • 3 medium onions, chopped
  • 2 tablespoons of sugar
  • 2 tablespoons of salt
  • 2 teaspoons ground black pepper

== Tablespoons of the following ingredients (to taste) ==:

  • Ground cinnamon
  • Nutmeg
  • Ginger
  • 1/2 glass of olive oil
  • 1/2 glass of soy sauce
  • The juice of a lime
  • 1 glass of orange juice
  • 1 glass of white vinegar

 

Leave a Comment