Jamaican
Jerk Chicken
- 2 cut-up chickens
1 1/2 cups Jerk Marinade (recipe follows)
- Rub the chicken with Jerk
Marinade and place in refrigerator for at least 4 hours.
- Arrange chicken on prepared
grill*, skin side down. Baste frequently** and turn chicken about
every 10 minutes. Over a slow fire (which is preferred), the
chicken will cook in approximately 1 1/2 hours. Over a hotter
grill, it will take about 40 minutes. Chicken is done when the
flesh feels firm and juices run clear when pricked with a fork.
Makes 8 servings.
* For authentic Jamaican
flavor, allspice (pimento) wood is added to the coals. Apple
wood or hickory may be substituted. Coals should be white when
chicken is placed on grill
** The National Chicken
Council recommends dividing the marinade, using a portion for
marinating chicken and reserving a portion for basting.
Jerk Marinade
1 onion, finely chopped
1/2 cup finely chopped scallions
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar
- Mix together all ingredients
in blender or food processor, processing to combine well.
Makes about 1 1/2 cups.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
