Jamaica: Jerk Chicken

The fast and Easy

Jamaica's spicy version of barbecue.There are several ingredients that give jerk seasoning its distinctive flavor. One is the Scotch bonnet pepper, one of the hottest chiles in the world. In addition to being known for its heat, the Scotch bonnet is appreciated by aficionados for its unique, sweet taste. But if you want less of a kick, you can substitute a milder chile, such as a jalapeño. If, on the other hand, you're looking for even more heat (don't say we didn't warn you!), you can leave in the seeds (the hottest part of the pepper) instead of removing them before cooking.Jerk's other iconic ingredient is allspice, called pimento in Jamaica, where it grows wild. Its berries add their warm, mellow flavor to the seasoning paste, and traditionally, jerked meat is slow-smoked over a fire made from pimento wood. Our recipe, adapted for the home cook, calls for baking the chicken breasts, but if you want a stronger infusion of allspice flavor, you could cook the chicken on the grill and add pimento wood chips to produce fragrant smoke. Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat.
There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender,Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce,Rub the sauce in to the meat, saving some for basting and dipping later. Leave the chicken in the fridge to marinade overnightBake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. or Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping.The island of Jamaica is famous for its beautiful beaches, reggae music, Blue Mountain coffee, exotic fruits, and its cheerful people with their beautiful patois language. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon! The term jerk is said to come from the word charqui, a Spanish term for jerked or dried meat, which eventually became jerky in English. Another origin is linked to the jerking or poking of the meat with a sharp object, producing holes which were then filled with the spice mixture. Like most Caribbean islands, Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portugese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655

The ya man dish ;)

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Jamaicans love spices…really hot spices. So be careful when trying jerk chicken. You should ask the chef how hot the chicken and or sauce is. Some great chicken spots are Scotchies in Montego Bay and Ocho Rios as well as Boston Jerk in Portland (famous for their roasted pork as welll). You can also get Jamaican jerk chicken in just about any hotel or restaurant here but to get a real local tates try Pan Chicken.

How to make Jamaincan Jerk Chicken

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There are several ingredients that give jerk seasoning its distinctive flavor. One is the Scotch bonnet pepper, one of the hottest chiles in the world. In addition to being known for its heat, the Scotch bonnet is appreciated by aficionados for its unique, sweet taste. But if you want less of a kick, you can substitute a milder chile, such as a jalapeño. If, on the other hand, you're looking for even more heat (don't say we didn't warn you!), you can leave in the seeds (the hottest part of the pepper) instead of removing them before cooking.

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