Jerk is a Jamaican style of seasoning meats, vegetables or fruits with a marinade before cooking. The prime ingredients in the spice paste includes allspice and scotch bonnet peppers for their distinct flavour. Once marinated, the food is either slowly smoked over pimento wood, grilled on the barbecue or baked in the oven. With a combination of hot and spice, the jerk chicken is tempting and irresistibly delicious.
Allspice is the dried, unripened fruit of a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry, which is sundried to a reddish-brown color. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg. The berry can be used in ground form or whole to enhance sweet and savoury dishes. Whole allspice berries are sometimes used in pickling and brining. Also, known as Jamaican berry or
pepper. A good substitute for whole allspice is to mix together equal parts of ground nutmeg, cinnamon and cloves.
Scotch bonnet peppers is very hot, most widely used in the Caribbean cuisine. They are green when immature, varying in shades of yellow, orange and red when fully matured with a glossy, exterior wrinkled skin. Have a
sweet, fruity taste underlying the spice. Named because of its appearance as they grow in an odd flattened shape that resembles a "Scotsman's bonnet". A close relative of the habanero. The spiciest part of the pepper comes from
the membrane and the seeds, which can be eliminated.
Allspice is the dried, unripened fruit of a small evergreen tree, the Pimenta Dioica. The fruit is a pea-sized berry, which is sundried to a reddish-brown color. Pimento is called Allspice because its flavor suggests a blend of cloves, cinnamon and nutmeg. The berry can be used in ground form or whole to enhance sweet and savoury dishes. Whole allspice berries are sometimes used in pickling and brining. Also, known as Jamaican berry or
pepper. A good substitute for whole allspice is to mix together equal parts of ground nutmeg, cinnamon and cloves.
Scotch bonnet peppers is very hot, most widely used in the Caribbean cuisine. They are green when immature, varying in shades of yellow, orange and red when fully matured with a glossy, exterior wrinkled skin. Have a
sweet, fruity taste underlying the spice. Named because of its appearance as they grow in an odd flattened shape that resembles a "Scotsman's bonnet". A close relative of the habanero. The spiciest part of the pepper comes from
the membrane and the seeds, which can be eliminated.
Jerk Chicken
(Serves 4)
Ingredients:
1 whole chicken
salt
Marinade (Grind to a fine paste with no water)
2 to 4 scotch bonnet chillies (stemmed and seeded)
2 spring onions (green and white part, chopped)
4 large cloves of garlic
1/2-inch ginger
2 sprigs of fresh thyme (only leaves) or 1 teaspoon dried thyme
1 cinnamon stick (1.5 inch)
10 whole black peppercorns
1/2 teaspoon nutmeg (grated)
1 teaspoon ground allspice powder
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons extra-virgin olive oil
juice of 1 lime or 2 tablespoons white vinegar
Method:
Remove the skin from the chicken and cut into 5 pieces; two breasts, two whole legs and backbone. Reserve backbone to use as stock for soup, for future use.
Cut deep gashes on the breasts and legs. Wash, pat dry, marinate the pieces with the ground spice paste and season with salt. Cover and refrigerate for a couple of hours or overnight.
Preheat grill to 350 F or 180 C.
Lightly oil grill grate before placing the chicken pieces. Cook on low heat turning occasionally and basting with remaining marinade, until chicken pieces cooked through, juices run clear, moist and not dry, around 30
minutes.
Alternatively, the chicken can be baked in a preheated oven at 400 F or 200 C. Line a baking tray with aluminum foil. Place chicken pieces on the tray. Bake until cooked through and slightly charred, around 30 to 40 minutes.
Serve garnished with lemon wedges.
Note:
(Serves 4)
Ingredients:
1 whole chicken
salt
Marinade (Grind to a fine paste with no water)
2 to 4 scotch bonnet chillies (stemmed and seeded)
2 spring onions (green and white part, chopped)
4 large cloves of garlic
1/2-inch ginger
2 sprigs of fresh thyme (only leaves) or 1 teaspoon dried thyme
1 cinnamon stick (1.5 inch)
10 whole black peppercorns
1/2 teaspoon nutmeg (grated)
1 teaspoon ground allspice powder
1 tablespoon brown sugar
1 tablespoon soy sauce
2 tablespoons extra-virgin olive oil
juice of 1 lime or 2 tablespoons white vinegar
Method:
Remove the skin from the chicken and cut into 5 pieces; two breasts, two whole legs and backbone. Reserve backbone to use as stock for soup, for future use.
Cut deep gashes on the breasts and legs. Wash, pat dry, marinate the pieces with the ground spice paste and season with salt. Cover and refrigerate for a couple of hours or overnight.
Preheat grill to 350 F or 180 C.
Lightly oil grill grate before placing the chicken pieces. Cook on low heat turning occasionally and basting with remaining marinade, until chicken pieces cooked through, juices run clear, moist and not dry, around 30
minutes.
Alternatively, the chicken can be baked in a preheated oven at 400 F or 200 C. Line a baking tray with aluminum foil. Place chicken pieces on the tray. Bake until cooked through and slightly charred, around 30 to 40 minutes.
Serve garnished with lemon wedges.
Note:
- Four chicken breasts were used.
- If desired, chicken pieces can be left with the skin-on.
- Depending on preferred heat, use required amount of scotch bonnet peppers.
- Club House ground allspice powder was used.
- Chicken can be replaced with pork.
