Are you tired of the same old recipes and want to try something new and exciting? Look no further than Jamaican Jerk Chicken Recipe! This flavorful dish is a staple in Caribbean cuisine and is sure to impress your taste buds.
Jamaican Jerk Chicken Recipe is not only delicious but also has a rich history. This dish originated with the Maroons, who were slaves that escaped and formed their own communities in Jamaica. They used a combination of African, European, and indigenous ingredients to create this unique seasoning blend.
If you want to add some spice to your meals, try making Jamaican Jerk Chicken Recipe at home. It’s easy to prepare and can be cooked on a grill or in the oven. In this article, we’ll provide you with a step-by-step recipe to make this mouth-watering dish, so you can impress your family and friends with your culinary skills.
Jerk is the name of a type of cooking in which the primary ingredient, usually chicken, is covered in spices and cooked slowly over a fire or grill made of green pimento wood placed over hot coals. The resulting smoke is essential to the flavor. Other possible ingredients include beef, pork, goat, boar, seafood, or vegetables.
Jamaican Jerk Chicken Recipe
Ingredients
- 2 pounds free-range chicken drumsticks
- 2 bay leaves
- Lime wedges,
- Roasted vegetables, to serve
- Jerk marinade:
- 1 red onion, chopped
- 3 scallions, chopped
- 6 large garlic cloves, crushed
- 4 habaneros, deseeded and chopped
- 3 tablespoons lime juice
- 3 tablespoons tamari or coconut aminos
- 3 tablespoons coconut oil, melted
- 1 tablespoon white wine vinegar
- 1 tablespoon honey (optional)
- 1 tablespoon thyme leaves
- 1 tablespoon paprika
- 2 teaspoons ground allspice
- 2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Instructions
- 1. To make the jerk marinade, combine all the ingredients in a food processor and process to a smooth paste.
- 2. Transfer the marinade to a large shallow bowl, add the chicken and bay leaves and turn the chicken to coat. Cover and refrigerate overnight for best results.
- 3. Preheat the oven to 400 degrees F.
- 4. Bring the chicken to room temperature 20 minutes before cooking.
- 5. Heat the oil in a large frying pan over medium-high heat. Add the chicken drumsticks, in batches and cover, basting occasionally with the marinade, for five minutes or until browned on all sides.
- 6. Place the chicken in a roasting tin and roast in the oven for 20 to 25 minutes, or until the chicken is cooked all the way through. Cover with foil and allow it to rest for five minutes before serving.
- 7. Arrange the chicken and lime wedges on a platter and sprinkle over the coriander leaves. Serve with roasted vegetables.
- *NOTE: If Old Bay Seasoning is not available, another seafood seasoning would be fine, or a combination of celery salt, dried mustard, black pepper and a small amount of the following: ground bay leaves, ground cloves, allspice, ginger, mace, cardamom, cinnamon and paprika.
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