{"id":1149,"date":"2020-03-23T18:00:10","date_gmt":"2020-03-23T23:00:10","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1149"},"modified":"2020-04-20T16:10:18","modified_gmt":"2020-04-20T21:10:18","slug":"jamaican-jerk-chicken-negril-street-food","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/03\/23\/jamaican-jerk-chicken-negril-street-food\/","title":{"rendered":"Jamaican Jerk Chicken (Negril Street Food)"},"content":{"rendered":"

Jamaican Jerk Chicken – Negril Street Food<\/strong><\/p>\n\n

Yield:<\/strong> 4 servings<\/p>\n\n

Ingredients<\/h4>\n\n
  • One 3 1\/2 lb. cut up chicken (3 lbs. of chicken breasts may be used if preferred)<\/li>
  • 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)<\/span><\/em><\/li>
  • 2 tablespoons fresh thyme, minced<\/span><\/em><\/li>
  • 2 tablespoons ground allspice <\/span><\/em><\/li>
  • 8 cloves garlic, chopped<\/span><\/em><\/li>
  • 3 medium onions, chopped<\/span><\/em><\/li>
  • 2 tablespoons sugar<\/span><\/em><\/li>
  • 2 \u00bd tablespoons salt<\/span><\/em><\/li>
  • 2 tablespoons fresh ground black pepper<\/span><\/em><\/li>
  • 1 tablespoon ground cinnamon<\/span><\/em><\/li>
  • 1 tablespoon ground nutmeg<\/span><\/em><\/li>
  • 1 tablespoon ground ginger<\/span><\/em><\/li>
  • \u00bd cup olive oil<\/li>
  • \u00bd cup maggi sauce<\/li>
  • Juice of one lime<\/li>
  • 1 cup orange juice<\/li>
  • 1 cup white vinegar<\/li>
  • 1 bunch green onion, green and white parts<\/li><\/ul><\/div><\/div>\n\n

    Method (Bone-In chicken and grilled method are preferred)<\/strong><\/p>\n\n

    1. Chop the onions, garlic and peppers.<\/li>
    2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.<\/li>
    3. Rub the sauce into the meat, saving some for basting and dipping later.<\/li>
    4. Marinate the chicken overnight. (minimum 2 hours)<\/li><\/ol>\n\n

      PREFERRED GRILL METHOD<\/strong><\/p>\n\n

      1. Grill the meat slowly until cooked, turning regularly. (167 degrees)<\/li>
      2. Baste with some of the remaining marinade while cooking.<\/li>
      3. For best results, cook over a charcoal barbeque (ideally over pimento wood). ?<\/li><\/ol>\n\n
        OPTIONAL BAKE METHOD<\/h5>\n\n
        1. Bake in the oven for 30 minutes.<\/li>
        2. Turn the meat then bake an additional 30 minutes.<\/li><\/ol>\n\n

          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.<\/p>\n\n

          *All items in blue italics may be substituted with Tijerina Jamaican Seasoning Blend (email:  mail@jessicatijerina.com to order)<\/em><\/p><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

          Jamaican Jerk Chicken – Negril Street Food Yield: 4 servings Ingredients 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<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[892,889,891],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-jamaican-spice-blend","8":"tag-jamaican-street-food","9":"tag-jerk-chicken-tijerina-global-spice-blend"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1149"}],"version-history":[{"count":2,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1149\/revisions"}],"predecessor-version":[{"id":1269,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1149\/revisions\/1269"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}