Jerk ChickenTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Marinating time: 2-8 hours
Cooking time: 2-3 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:199.5 kcal
Proteins:16.6 g
Fats:13.8 g
Carbohydrate:1.6 g
Fibers:0.4 g
Sugar:0.3 g
Cholesterol:66 mg
Sodium:110.5 mg
Calcium:16.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
3
small chickens, halved
2
limes
6
cloves of garlic
30
ml
jamaican allspice
2.5
ml
grated nutmeg
2.5
ml
mace (or else double the amount of nutmeg)
5
ml
salt
5
ml
sugar
10
ml
thyme
5
ml
black pepper
375
ml
shallots
2
onions
2
scotch bonnet peppers or other hot chilis
30
ml
vegetable oil
METHOD
- Cut the chickens in half; place in a bowl of water with the lime juice; soak for two minutes and remove; sprinkle with chopped garlic;
- in a blender, pulverize the spices, onions, shallots and chilis;
- rub the chickens with this mixture and let marinate in the refrigerator for at least 2 hours or overnight;
- heat the barbecue - place the chicken on, skin side down; cook gently until done, turning occasionally to keep from blackening;
- cut up and serve.
WINE SUGGESTIONS
Zinfandel
Zinfandel Rosé
Riesling
CHEF'S NOTES
Descendants of slaves who had escaped the yoke of their Spanish masters took refuge in the most mountainous part of the island and invented a technique for cooking wild pig that was called "jerking," one that was to become a signature of Jamaican cuisine.
To jerk pork, chicken or fish, it first must be marinated for hours in a fiery mixture of shallots, onion, thyme, allspice, cinnamon, nutmeg, chilis and fruit juice. The meat is then placed in an outdoor oven lined with allspice branches. It is cooked for a long time at a low temperature so it retains its juices and absorbs all the flavors of the wood.
For an authentically Jamaican pairing, serve with rice and beans.
