Jamaican Jerk Chicken Recipe
If you are from Jamaica or was a Jamaican citizen and now living overseas. Both you and I know that Jerk Chicken is one of the biggest and most favorable food in Jamaica.
Every event that takes place in Jamaica, you can find Jamaica Jerk Chicken on the food menu. If it is not on the menu then, well all know it would “Flop”
People from all over the world come to Jamaica, just to Taste for themselves one of the most overrated food that every Jamaicans yaad and abroad told them about.
Everyone who has tasted Jamaican Jerk Chicken fell in love with it. The way people would not Love our Jerk Chicken most be that they don’t eat meat. But let me warn you if you are a vegan, try not to taste Jerk Chicken because once you do there is NO going back to being a vegan. 🙂
Some People around the even tried to steal our Jamaican Jerk Chicken recipe from themselves and failed miserable doing it. Not knowing if they don’t have the love, the cooking fingers and the right Jamaican seasoning and herbs they cannot come close to our Jamaican Jerk Chick Recipe.
Related Read: Jamaica Ackee and Saltfish
Here is a little history behind Jamaica Jerk Chicken
Long ago Jamaican Maroons created the Jerk Chicken favorable dish.
They developed a blend of herbs, spices, hot peppers and pimento leaves that they used when baking the wild pigs “or Wille hogs” as it is named in Jamaica they captured in the Blue Mountains.
The spicy pork dish was slow-cooked on the barbacoa of heated up pimento hardwood. Nowadays ‘jerk’ is applied to a type of seasoning or marinade for meat and is also one of Jamaica’s most famous efforts to global dishes.
Authentic Jamaican Jerk Chicken recipe
3 lbs. chicken, trim into halves, quarters or leg-thigh combo, skinned and any noticeable fat removed, washed with vinegar and water solution or lime and normal water solution (1 tbsp. white vinegar or the juice of 1 1 lime blended with 4 mugs of normal water). Drain or pat dry out. That is one of my methods of Jamaican jerk rooster.
Pinch of salt
1 tbsp. Maggi season-up chicken breast flavor
1 tbsp. Maggi season up all-purpose
1 tbsp. ground dark-colored pepper
Pimento leaves to disperse on grill (for flavor, optional)
1 1/2 tsp. paprika
Jerk rubbings ingredients
6 stalk scallion
1 tsp. grated nutmeg
3 cinnamon leaves or 1/2 tsp. earth cinnamon
6 pimento seeds (allspice) pounded
A bit of fresh thyme or 1/2 tsp. thyme leaves
2 cloves garlic
1 tbsp. white vinegar
1 tbsp. Worcestershire sauce
2 Scotch bonnet peppers (deseeded) or any other chilies
*Jamaicans do not normally use essential oil in marinades*. You should use Jamaican commercial jerk seasoning
Method to make jerk rub
In a pot or food processor, add all the substances and blend to a paste, cover, and reserve.
Solution to season chicken.
Easy Jamaican Jerk Chicken Recipe
Season the chicken breast in a huge dish, add the Maggi hen and all-purpose seasoning, dark-colored pepper, paprika, and sodium. Use palm to rub-on seasonings, rub a few of the jerk rubbings on the chicken, cover and marinate for 2 hrs. in the refrigerator.
Place pimento leaves on a preheated barbeque grill, (medium-low warmth) then place fowl on the pimento leaves (pimento leaves are optional) Chicken breast should be at least 6-inches wide from the heat.
Cook poultry for 40 minutes; turning every 10 minutes. When both sides of the chicken become brown and fork can be put easily, remove fowl from the grill.
Use remaining jerk rubbings to make jerk sauce
Place the jerk rubbings into a tiny pot with 1 cup of water. Place the pot on high temperature, adjust the tastes by adding sodium if needed. Make meals sauce until thicken. Remove from heat and cool properly. Bottle sauce and retained in the refrigerator for 3 days and nights.
Cut jerked hen into serving size put a small amount of the jerked sauce on the jerked rooster, enjoy with pieces of bread.
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