Jamaican Jerk Chicken – Negril Street Food
Yield: 4 servings
- One 3 1/2 lb. cut up chicken (3 lbs. of chicken breasts may be used if preferred)
- 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
- 2 tablespoons fresh thyme, minced
- 2 tablespoons ground allspice
- 8 cloves garlic, chopped
- 3 medium onions, chopped
- 2 tablespoons sugar
- 2 ½ tablespoons salt
- 2 tablespoons fresh ground black pepper
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1 tablespoon ground ginger
- ½ cup olive oil
- ½ cup maggi sauce
- Juice of one lime
- 1 cup orange juice
- 1 cup white vinegar
- 1 bunch green onion, green and white parts
Method (Bone-In chicken and grilled method are preferred)
- Chop the onions, garlic and peppers.
- Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
- Rub the sauce into the meat, saving some for basting and dipping later.
- Marinate the chicken overnight. (minimum 2 hours)
PREFERRED GRILL METHOD
- Grill the meat slowly until cooked, turning regularly. (167 degrees)
- Baste with some of the remaining marinade while cooking.
- For best results, cook over a charcoal barbeque (ideally over pimento wood). ?
OPTIONAL BAKE METHOD
- Bake in the oven for 30 minutes.
- Turn the meat then bake an additional 30 minutes.
Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Big chunks to eat with your hands is the idea.
*All items in blue italics may be substituted with Tijerina Jamaican Seasoning Blend (email: email@example.com to order)