Jerk is an integral part of Jamaican history and its roots can be traced back to the middle of the seventeenth century and possibly even earlier. The word “jerk” might have derived its origin from the Spanish word “charqui” for dried meat or flesh which has further been changed into the English term “jerky.” It is likely related to how the meat gets poked, prodded, and jerked around the grill as it is cooked so that the meat absorbs more flavour through the holes.
We certainly hope that you are well prepared to be shipped to the Caribbean Islands as you take your first bite of this delightful, bold and vibrant chicken. If you’ve never eaten jerk chicken in your life, you’re in for a profound delicacy.
Earlier in the Caribbean region, meat or flesh was flavoured with peppers and condiments and then loomed over a flame to be cooked gradually. This method of cooking meat is assumed by many to be the beginning of contemporary barbecues. The flame fulfilled 2 purposes: It barbecued the meat and kept the germs away while smoking the meat to be stored for longer periods.
It is sweet, smoky, sweet, spicy, tangy, zesty, earthy, bright and bold. It is a unique dynamic interplay of flavours that is distinct from anything you’ve savoured before. And the locals absolutely cherish it!
THE RECIPE
Make sure your kitchen cabinet is well-stocked because this jerk surely requires a lot of spices.
Let’s have a glimpse at this simple but delicious recipe.
- Preparation time- 6 hours 15 mins
- Cooking time- 45 mins
- Total time- 7 hours
- Serving- 3-4 servings
Ingredients
- 1 whole chicken, cut into sections
- 1 tablespoon vegetable oil
- 1 habanero/Scotch bonnet (quite spicy), or jalapeno (mildly spicy), seeded and finely chopped
- 1/2 teaspoon dried thyme
- 1 onion, peeled and chopped
- 1/2 cup chopped scallion
- 1 teaspoon kosher salt
- 2 teaspoons sugar
- 1 teaspoon ground allspice/ Jamaica pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon freshly ground black pepper
- 2 tablespoons soy sauce
- 1 tablespoon cider vinegar
THE PROCESS
1)Gather all the ingredients mentioned above.
2)Blend all the ingredients, except chicken in a food processor until a smooth puree is formed.
3)Now put the chicken in a large bowl and pour the marinade(puree) over it. Mix the pieces well until all of the pieces are coated completely. Remember to marinate the chicken pieces for six hours.
4)Remove the chicken pieces from the jerk marinade and then grill them over charcoal until they are cooked thoroughly.
Alternatively, for a distinct flavour, you can also broil or roast chicken in a hot oven.
Nutritional Value (per serving)
- Calories-476
- Fat-27g
- Carbs-9g
- Protein-48g
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