Jerk Chicken
Rédacteur en chef
Abuja, Nigeria ·
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Abuja, Nigeria ·
Chicken marinated overnight in a paste of scotch bonnet, allspice, thyme, nutmeg and scallion, then grilled. It is Jamaican, and it sits in Worldwide Recipes under Caribbean with its URL unchanged. Its history is directly relevant to this site. Jerk as a technique comes from the Taíno, the indigenous people of Jamaica, and it was taken up and developed by Africans brought to the island, including the Maroons, communities of escaped enslaved people who lived independently in the interior and for whom slow-cooking meat over a covered fire was both practical and concealable. What is now Jamaica's most recognisable dish is a product of that meeting. Two things define real jerk beyond the spice mix. The first is pimento wood, the allspice tree, burned under the meat, so the smoke carries the same aromatic compounds as the seasoning. The second is slow cooking over that smoke rather than fast grilling. Neither is available to most home cooks, which is why domestic jerk chicken is good rather than great. The heat is not optional and should not be reduced too far. Scotch bonnet is central, and its fruity aroma matters as much as its heat. The source's ingredient list is the only place five-spice powder appears; it is not traditional but it works.
Jerk is a Jamaican cooking method in which meat is coated in a spice paste and slow-cooked over a fire of pimento wood. The technique originated with the Taíno, the indigenous people of Jamaica, and was developed by Africans brought to the island, including the Maroon communities of the interior.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Combine the onion, scallions, chillies, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt in a food processor and work them to a coarse paste.
With the machine running, pour in the soy sauce and oil in a steady stream.
Pour the marinade into a large shallow dish, put in the chicken and turn it so every piece is coated.
Cover and refrigerate overnight. This is not optional if you want the flavour to reach the meat rather than sitting on the skin.
Bring the chicken back to room temperature before cooking.
Light a grill and cook the chicken over a medium-hot fire, turning it occasionally, until well browned and cooked through: 35 to 40 minutes.
Cover the grill for a smokier result.
Transfer to a platter and serve.
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