Authentic Jerk Chicken. Pour remaining marinade over chicken; toss to coat. When ready to grill, heat grill to medium-high and oil grates. (JUST WANT THE AUTHENTIC JERK CHICKEN RECIPE? SCROLL DOWN) First, a little about the resort where Chef Morris works before we get to his fabulous recipe.
Combine all ingredients (except the chicken) in a food processor, and process until a smooth puree forms. Put the chicken in a large bowl, and pour over the marinade. Next to reggae, jerk style cooking is probably what Jamaica is most famous for. You can cook Authentic Jerk Chicken using 17 ingredients and 9 steps. Here is how you cook it.
Ingredients of Authentic Jerk Chicken
- Prepare 3 1/2 lb of One chicken (3lb of chicken breasts may be used if preferred).
- It's 6 of Sliced Scotch Bonnet Peppers (jalapenos may be used if scotch bonnet peppers are unavailable).
- Prepare 2 tsp of Thyme.
- You need 2 tsp of Ground All Spice.
- You need 8 clove of Garlic (finely chopped).
- Prepare 3 medium of Onions (finely chopped).
- You need 3 tbsp of Sugar.
- You need 3 tbsp of Salt.
- Prepare 3 tbsp of Ground Black Pepper.
- Prepare 1 tsp of Ground Cinnamon 1-2 Tsp of the following to taste (Including Nutmeg & Ginger).
- You need 1 tsp of Nutmeg 1-2 Tsp of the following to taste (Including Ginger).
- You need 1 tsp of Ginger 1-2 Tsp of the following to taste.
- You need 1/2 cup of Olive Oil.
- It's 1/2 cup of Soy Sauce.
- You need 1 small of Juice of Lime.
- It's 1 cup of Orange Juice.
- Prepare 1 cup of White Vinegar.
Today, we are headed to the country of Bob Marley and Usain Bolt for a delicious Jamaican jerk chicken recipe. Jerk is a traditional Jamaican cooking style that uses a marinade (or paste) that combines pimento (allspice), as well as scotch bonnet peppers at a minimum. Add all the ingredients except chicken breast in a blender. Well-made, authentic jerk chicken is addictive: It's both smoky and moist, sweet and spicy.
Authentic Jerk Chicken step by step
- Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender..
- Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce..
- Cut the chicken up in to 4 pieces..
- Rub the sauce in to the meat, saving some for basting and dipping later. Leave the chicken in the fridge to marinade overnight..
- Cooking Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood)..
- Side Note: What locals wont tell you is this, using charcole (They sell Jamaican Charcole) and grilling it is sooo much better and the cherry is pouring some red stripe Jamaican Beer over the chicken while grilling ... it'll make you want to smack the cook.
- Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver..
- Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!).
- Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping..
The long marination and long cooking time leave it soft and tender, and the hot chile sauce typically served on the side cuts through the richness of the meat and keeps you going back for more. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce. Rub the sauce in to the meat, saving some for basting and dipping later. Leave the chicken in the fridge to marinade overnight. A good jerk marinade will make this Jamaican chicken recipe sing with flavors.