How to Make Jerk Chicken
How to Make Jerk Chicken
Jerk Chicken is a Caribbean delight indigenous to Jamaica, West Indies, famous for its fiery yet delicious taste. Even though other countries try to master its big flavor and scorching taste it’s still not the same. Just like barbeque chicken, jerk chicken has its own sauce that either can be bought at a store or made from scratch. The store bought jerk sauce isn’t as good as if you were to make it on your own, because they take out most of the fresh ingredients and replaces them with artificial ones.
When I buy chicken I mainly look for leg quarters, which include the leg and thigh in one, because when cooked it takes longer to dry out. But before you really think about the chicken you need to make the jerk sauce. Ideally the jerk sauce only needs a few things but since I’m using a family recipe I’m going all out. You will need the following things: three sticks Celery, one big white onion or two small ones, two green peppers, three fourths of a cup of thyme, two and a half cups of Jamaican scotch bonnet peppers (this is where the spiciness comes into play), two cups full’s of pimento seed, seasoning salt, two cups full’s of garlic (preferably the fresh ones), a blender, some water, and a spice resistant palate. Now before you start you need to chop up the ingredients just small enough so it does break the blender.
When adding the contents to the blender make sure you add about one and a half cups of water so it can blend with ease. After the water is added I like to add a little of everything so I can have an idea of what it taste like before I alter it for my likings. When blending the ingredients together don’t over blend just press until it looks like baby food. Now that your sauce is ready and good to go you preheat the oven at 350 degrees Fahrenheit. It is now time to clean your chicken. Cut off as much fat, blood vessels and marrow off your leg quarter as you can. Excess fat will eventually burn off due to the heat of the
Jerk Chicken is a Caribbean delight indigenous to Jamaica, West Indies, famous for its fiery yet delicious taste. Even though other countries try to master its big flavor and scorching taste it’s still not the same. Just like barbeque chicken, jerk chicken has its own sauce that either can be bought at a store or made from scratch. The store bought jerk sauce isn’t as good as if you were to make it on your own, because they take out most of the fresh ingredients and replaces them with artificial ones.
When I buy chicken I mainly look for leg quarters, which include the leg and thigh in one, because when cooked it takes longer to dry out. But before you really think about the chicken you need to make the jerk sauce. Ideally the jerk sauce only needs a few things but since I’m using a family recipe I’m going all out. You will need the following things: three sticks Celery, one big white onion or two small ones, two green peppers, three fourths of a cup of thyme, two and a half cups of Jamaican scotch bonnet peppers (this is where the spiciness comes into play), two cups full’s of pimento seed, seasoning salt, two cups full’s of garlic (preferably the fresh ones), a blender, some water, and a spice resistant palate. Now before you start you need to chop up the ingredients just small enough so it does break the blender.
When adding the contents to the blender make sure you add about one and a half cups of water so it can blend with ease. After the water is added I like to add a little of everything so I can have an idea of what it taste like before I alter it for my likings. When blending the ingredients together don’t over blend just press until it looks like baby food. Now that your sauce is ready and good to go you preheat the oven at 350 degrees Fahrenheit. It is now time to clean your chicken. Cut off as much fat, blood vessels and marrow off your leg quarter as you can. Excess fat will eventually burn off due to the heat of the