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Recipe: Jamaican Jerk Chicken edit

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Photo helpful? Yes No
Photo: Flickr user jetalone

Created by: Anonymous

Edited by: Sheri, Alisa, Alisa Escanlar

Other Names: Jerk Chicken

Yield: 8 servings

edit Ingredients

4

scallions

2

cloves garlic

2

jalapeno peppers

2

limes

1

teaspoon allspice

3

tablespoons oil

1

teaspoon Salt

¼

teaspoon pepper

8

chicken thighs, about 2 ½ lb

edit Preparation

Step 1

Mince scallions, garlic and pepper; put in a large bowl. Squeeze 3 tablespoons juice from limes and add to the bowl with the allspice, oil, 1 teaspoon salt and 1/4 teaspoon pepper. Put chicken in bowl, turn to coat and marinate 30 minutes.

Step 2

Heat broiler. Put chicken on broiling pan, reserving marinade. Broil the chicken 4-6 inches from the heat source, basting it occasionally with reserved marinade, until browned and cooked through, about 30 minutes.

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Wikipedia

Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply Jerk spice mixes to fish, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, and garlic. Jerk chicken, pork, or fish is said to be at its best when smoked over aromatic wood charcoal or briquettes. The wood ("pimento wood"), berries, and leaves of the allspice plant among the coals contribute to jerk's distinctive flavor.

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