Posts Tagged ‘Jamaican recipe’

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Jamaican Jerk Chicken

December 29, 2009

Several years ago I came across this seasoning for Jerk. Walkerswood’s Jerk is the best seasoning by far. You may see others in the store, such as Ochos Rios, but don’t settle…they are not as good.

3 tbsp. Walkerwood’s Jerk seasoning (paste)

Walkerswood's Jerk seasoning

2 1/2  lbs. of chicken (skin on,bone-in, thigh are best)

1 Spanish onion (sliced in rings)

1 tsp. Sugar

3 tbsp. Salt

2 limes

1/4 cup Olive oil

In a bowl mix the jerk paste with sugar, salt, onions, olive oil, and the juice of the limes. When the marinade is fully incorporated, toss in the chicken (if you choose to use another meat, do so). Refrigerate for 24 hours. Within the 24 hours, mix the chicken to make sure it is evenly coated. Traditionally, jerk is grilled. If you choose to grill, do so on med heat and allow some of the flames to crisp the skin of the chicken. If you cannot grill, it can also be broiled in the oven. If you use the oven, put chicken and marinade in a large baking dish. Uncovered, broil at 500 degrees for 20 minutes (put do not place on top shelf in the oven, still place in the middle rack). After the 20 minutes, reduce the oven temperature to 350 degrees and cook for 45 minutes. This will cause the tops of the chicken to crisp, while the marinade braises the meat.  Giving the chicken a more infused flavor throughout and a more juicy piece of meat (versus cooking on the grill where the marinade is typically only on the outside).  When chicken is done, discard the marinade and serve with lime slices on the side for additional flavor. Viola, The taste of the islands without leaving you kitchen!