• Jerk Chicken

    When most people think of Jerk Chicken, they remember that pizza they had that one time at CPK, or perhaps something they mad with jerk seasoning at a backyard barbecue. This isn’t anything like that. This is the real deal. many thanks to Tahmina Martelly at Kolpona.com for sharing this recipe, her heritage, and her love of food.

    Jerk Chicken

    Jerk Chicken
    ½ cup malt vinegar
    2 tbsp Mount Gay rum
    2 scotch bonnet peppers chopped (this will be hot)
    1 bunch of chives or green onions, finely chopped
    3 strands of fresh thyme, chopped
    1 medium sized onion, chopped
    2 tsp salt (kosher)
    3 tbsp coconut oil
    freshly ground black pepper about 2 tsp
    4 tsp ground allspice
    4 tsp good quality cinnamon
    1 tsp nutmeg
    1 inch chunk of ginger grated
    5 cloves of garlic minced
    2 tbsp molasses( I recently started using pomegranate molasses here and it tastes even more like chicken from Jamaica)
    4 fresh limes
    1 whole roasting chicken about 5-6 pounds or legs and thighs with skin on
    In a food processor pulse together the rum, molasses, vinegar, habanero, onion, chives, oil, salt, pepper, allspice, cinnamon, nutmeg, ginger and garlic. Make a nice little paste
    Squeeze lime juice all over the chicken and rub well. Add the marinade and rub all over the chicken. Cover and refrigerate overnight or at least a couple of hours.
    Take out the chicken from the marinade but don’t throw out the marinade and grill on a grill until done or it can be roasted in the oven at 350 degrees for about an hour (make sure it’s skin side up)
    I usually boil the marinade for a few minutes to reduce it and use it to brush on the chicken halfway through the cooking.
    Serve with coconut rice and pigeon peas

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