Skip to main content

Jamaican Jerk Chicken



Jamaican Jerk Chicken

Jerk chicken can be grilled or baked and is a no fuss chicken recipe. Jerk refers to the wet marinade that makes this chicken so flavorful and yummy. You can find pre made jerk dry rub mix in the store but this time I decided to try making my own home made marinade. Scotch bonnet or the habanero chilly , all spice berries, scallions, herbs and pineapple imparts the meat with a  right balance of sweet heat and flavor.The flavors are dominant and awaken your senses.

This is a home made version of the jerk chicken. There is a time honored cooking technique and the  real jerk chicken is cooked over charcoal which gives it a smoky flavor.  I adapted this recipe form the cook book Chicken :60 Simple Recipes for Great Home Cooking. Try this you will surely love it.

Ingredients
Chicken joints- 4
Shallots- 3
Scallions- 2 chopped
Habanero-4-5
(this is less spicy than scotch bonnet
adjust according to taste)
Thyme- 1/2 tsp

Ginger and garlic paste- 1 tsp
All spice berries- 1 tbs
Black pepper- 1/3 tsp
Cinnamon- 1/3 tsp
Nutmeg- a pinch
Pineapple chopped-3 tbs
Dark brown sugar- 1 tbs
Rum - 1 tb(optional)
Salt to taste
Oil- 2 tbs



Clean and pat dry chicken and set aside.
Put the rest of the ingredients into a food processor and blend into a smooth thick paste. Adjust according to taste or the spice level. You can double the recipe and store in refrigerator for one week.
Make deep slashes on the chicken and marinate the chicken with this paste. Refrigerate it over night or for at least three hours.
Place the marinated chicken into a roasting pan and roast in pre heated oven at 400 degree f for 30- 40 minutes.
Serve with rice. I served with Brown rice with coconut and green peas. You can also serve this with some salad for a filling tasty meal. Happy Cooking!


You might also like,
Caribbean Mango Chicken
Chicken Piccata
Korean Chilli Garlic Chicken
Baked Mexican Chicken
Korean Fried Chicken
Honey Bourbon Chicken

For more chicken recipes check 100 Chicken/Meat Recipes

Try this,
Hope you will all enjoy!

Labels:

Comments

  1. RFebruary 27, 2017 at 6:25 PM

    Looks spicy and tasty! Great flavors.

    ReplyDelete
  2. SwathiFebruary 27, 2017 at 7:23 PM

    Jerk chicken looks delicious .

    ReplyDelete
  3. Rafeeda ARFebruary 28, 2017 at 8:58 PM

    Oh goodness!!! That chicken looks really tempting...

    ReplyDelete
  4. Motions and EmotionsMarch 1, 2017 at 3:40 AM

    this is drool worthy...

    ReplyDelete
  5. UnknownMarch 7, 2017 at 3:01 AM

    Priya @asmallbite
    so flavourful and nice clicks....

    ReplyDelete
  6. mary andersonOctober 2, 2019 at 10:42 AM

    i love the recipe its great how you make it easy for us thanks definitely going to try it out :)

    ReplyDelete

Post a Comment

Popular Posts

Stuffed Mushrooms

Stuffed Mushrooms Stuffed mushrooms is a quick appetizer or snack. It is a perfect addition to an appetizer tray for a get together. I have used a very simple stuffing but there are endless options both vegetarian and non vegetarian that can be used for the filling. Ingredients Mushrooms- 12 medium sized Cream cheese- 2 tbs Grated  cheese- 1/3 cup I used both Parmesan and mozzarella cheese)  Italian style bread crumbs- 1/3 cup Shallot finely chopped- 2 garlic- 2 cloves Pepper powder-a pinch Cajun spice mix- a dash (optional) Chopped parsley/coriander- 2 tbs salt to taste Extra virgin olive oil Preheat oven to 375 degree F. Hold mushrooms under running water and using a damp cloth gently scrub the  top and snap out the stem (do not discard,chop finely and add to the filling) and using a spoon gently scrap and make it a perfect cavity for the filling. Heat one tsp of oil and saute garlic, shallot and mushroom stems till it is soft. In a bowl mix well cre...
40 comments
Read more

Palpayasam

Paal payasam/Palpayasam Happy Onam to all my friends and readers! Wish you all a very happy and prosperous Onam!!! Onam is finally here and no celebration is complete without a sweet dessert. I am sure no Malayali can think of a sadhya without a payasam. Pal payasam is definitely a star,my all time favorite :) This is a rich delicious payasam where the rice is cooked in milk till it attains a creamy texture. The milk gets reduced and the flavor and taste is very much  like palkova. It has very little ingredients, but it is time consuming and  needs a little patience to prepare this dessert. Here I have used basmathi rice but it is best if we use payasam ari (rice) or rose matta rice.Try this you will surely love it. Ingredients Basmathi Rice- 2 hand full ( or rose matta rice) Milk- 5 cup Sugar- 1/2 cup Cardamon crushed-4-5 Cashew nut- 8-10 Wash and soak rice for one hour. In a heavy bottom pan pour milk and bring it to a bo...
47 comments
Read more

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...
36 comments
Read more