Jamaican Jerk Chicken Recipe

Cook Time: 30 minutes

Ingredients

• 6 skinless, boneless chicken breast halves, cut into chunks
• 1 cup water
• 4 limes, juiced
• 2 tablespoons vegetable oil
• 2 teaspoons ground allspice
• 2 teaspoons dried thyme
• 1 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1 teaspoon ground ginger
• teaspoon ground nutmeg
• 2 onions, chopped
• 1 cups chopped green onions
• 2 habanero peppers, chopped
• 6 cloves garlic, chopped

Directions

Step 1: Begin by placing the chicken chunks into a medium-sized bowl. Cover the chicken with water and lime juice, then set it aside.

Step 2: In a blender, combine the vegetable oil, allspice, thyme, black pepper, salt, brown sugar, ground ginger, and nutmeg. Blend until the mixture is smooth and well-combined.

Step 3: Add the chopped onions, green onions, habanero peppers, and garlic to the blender. Blend again until the mixture is almost smooth, creating a flavorful marinade.

Step 4: Pour the majority of the marinade mixture into the bowl with the chicken, saving a small amount for basting later. Stir the chicken until it is evenly coated in the marinade.

Step 5: Cover the bowl and refrigerate the chicken for at least 2 hours to allow the flavors to marinate.

Step 6: Preheat your outdoor grill to medium heat and lightly oil the grill grate to prevent sticking.

Step 7: Place the marinated chicken onto the grill. Cook the chicken slowly, turning it frequently and basting it with the reserved marinade. Continue cooking until the chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of the chicken should read at least 165F (74C).

Nutrition Facts (per serving)

• Calories: 221
• Fat: 6g (8% Daily Value)
• Saturated Fat: 1g (6% Daily Value)
• Cholesterol: 68mg (23% Daily Value)
• Sodium: 474mg (21% Daily Value)
• Total Carbohydrate: 13g (5% Daily Value)
• Dietary Fiber: 3g (11% Daily Value)
• Total Sugars: 4g
• Protein: 29g (58% Daily Value)
• Vitamin C: 24mg (27% Daily Value)
• Calcium: 78mg (6% Daily Value)
• Iron: 3mg (14% Daily Value)
• Potassium: 511mg (11% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific calorie needs.

History of Jamaican Jerk Chicken

Jamaican Jerk Chicken is a beloved dish originating from the Caribbean island of Jamaica, where it is traditionally prepared over an open flame or a grill. The term jerk refers to the cooking method, which involves seasoning meat with a mixture of spices and then slow-cooking it over wood or charcoal. The cooking technique was developed by the Maroons, enslaved Africans who escaped plantations and formed their own communities in Jamaica. Over time, they adapted their cooking methods, utilizing the local spices, such as pimento and Scotch bonnet peppers, creating what we now know as jerk. This dish became symbolic of Jamaican culture and is widely regarded as one of the island's most famous culinary exports.

Regional Variations

While jerk chicken is typically associated with Jamaica, variations of this dish can be found throughout the Caribbean. In other countries, such as the Bahamas and Trinidad, jerk seasoning might be used on different meats, such as pork or fish. The heat level can also vary significantly depending on the type and amount of Scotch bonnet peppers used. In Jamaica, jerk is often cooked over pimento wood, which imparts a distinct smoky flavor to the meat. However, due to the availability of pimento wood in other parts of the world, most people opt to use regular charcoal or wood chips for grilling.

What Makes Jamaican Jerk Chicken Unique

Jamaican Jerk Chicken stands out due to its distinctive combination of bold flavors. The marinade or seasoning for jerk chicken typically includes ingredients like Scotch bonnet peppers, allspice (called "pimento" in Jamaica), thyme, garlic, and ginger. The heat from the peppers is balanced by the sweetness of brown sugar, and the allspice adds a warm, aromatic flavor. What truly sets jerk chicken apart from similar dishes, such as BBQ chicken, is the intensity of its spice profile, along with the unique cooking method. The slow grilling over wood gives the chicken a smoky flavor that is both spicy and savory.

Where Jerk Chicken is Served

Jamaican Jerk Chicken is a popular dish not just in Jamaica but also across the Caribbean and in Jamaican communities around the world. It is often served at street food stalls, known as "jerk centers," where locals and tourists alike gather to enjoy the smoky, spicy meat. It is also a common feature at barbecues, festivals, and family gatherings. Outside of the Caribbean, you can find jerk chicken in many international food festivals and Caribbean restaurants. It is traditionally served with sides like rice and peas, fried plantains, or a cool mango salsa to balance out the heat.

Interesting Facts About Jamaican Jerk Chicken

• The word "jerk" comes from the Spanish word "charqui," which means dried meat. It was originally used to describe the process of drying and preserving meat by seasoning and smoking it.
• Scotch bonnet peppers, which are a key ingredient in jerk seasoning, are among the hottest chili peppers in the world. They can reach up to 350,000 Scoville Heat Units (SHU), making them significantly hotter than most other chili varieties.
• Jerk chicken is not just about the heat the seasoning is also meant to provide a balance of sweet, spicy, and savory flavors, which is why jerk marinades often include sugar, salt, and vinegar in addition to the fiery peppers.
• Although jerk is most commonly associated with chicken, the technique is also used to prepare other meats, including pork, goat, and even fish.
• In Jamaica, jerk chicken is often enjoyed with an ice-cold Red Stripe beer, which is considered the island's national beer.

FAQ about Jamaican Jerk Chicken Recipe

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