"JERK": This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture.
- Prep Time :
- Cook Time :
- Ready Time :
1 hour, 50 min
- 1 t Ground allspice
- 1 t Dried thyme
- 1 1/2 ts cayenne pepper
- 1 1/2 ts Freshly ground black pepper
- 1 1/2 ts Ground Sage
- 3/4 t ground cinnamon
- 2 Ts Garlic powder or fresh
- 1 t Sugar
- 1/4 c Olive Oil
- 1/4 c Soy sauce
- 3/4 c white vinegar
- 1/2 c Orange juice
- 2 Ts Lime juice
- 1 Scotch bonnet pepper
- 3 Green onions Finely chopped
- 1 c yellow onion Finely chopped
- 6 Chicken breasts
Makes 12 servings of 1/2 jerk chicken breast each
The meat is not only wonderfully spiced with classic jerk seasonings, but moist and tender.
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat.
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice.
Add the Scotch Bonnet pepper, onion, and mix well.
Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked.
While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping. Note: You must bring the leftover marinade to a boil for 10 min to ensure that it will be safe to eat after having been in contact with the raw chicken.
Note: Scotch Bonnet peppers, also known as “Habaneros” are the hottest of the capsicum peppers. Substitute Serranos or Thai Bird Chiles if you can’t find them or jalapeno peppers if you’d like it cooler.
Number of Servings: 12
Servings Per Recipe: 12 Servings
Amount Per Serving
- Total Fat: 18.2g
- Cholesterol: 92.8mg
- Sodium: 393.7mg
- Total Carbs: 7.2g
- Dietary Fiber: 1.1g
- Protein: 31.3g