Jerk Chicken is a popular Jamaican dish, made by marinating chicken overnight, and cooking it in a smoker over pimento/allspice wood. For most of us, pimento wood in inaccessible so this is not an authentic Jamaican recipe. It is, however, extremely delicious and will have you feeling like you're on the beach in Jamaica, with a Red Stripe in hand. Enjoy Kevin's take on Jamaican Jerk Chicken with a Trinbagonian kick!
What you need:
- 6 lbs of chicken (cleaned & washed- keep the skin on)
-6 stalks of chive/scallion
-2 heads of garlic
-4-6 pimento peppers*
-a handful of thyme
-2 tablespoons of allspice berries
-a few scotch bonnet peppers (OR habanero peppers which are traditionally used)
-1 onion
-2 inch piece of fresh ginger
-10-15 shadon beni/bandhania/culantro/recao/ ngo gai/sawtooth coriander leaves (substitute with cilantro)*
-1/4 cup of brown sugar
-1 cup of oil
-1/2 cup of dark soy sauce
-1 teaspoon of cinnamon
-1 teaspoon of nutmeg
-Salt & black pepper
For the JERK SAUCE:
-3 tablespoons of sugar
-1 cup of pineapple juice (or orange juice)
-1 cup of BBQ sauce or ketchup
-1/3 of the marinade
*- Optional
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