Jerk Chicken

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. traditionally this is to be cooked over a coal fire, we’re going to adapt this to a regular kitchen, its spicy and yummy and I’m sure you’re going to love it.

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Cook time: 1 Hour / Difficulty: Moderate / Serves: Six

INGREDIENTS

PROCEDURE

Jerk Spice mix; 4-tbsp. Allspice, ground  4-tbsp. Thyme, dried 3-tbsp. Black pepper, ground 1-tbsp. Nutmeg, powder 1-tbsp. Cinnamon, powder 1-tbsp. Cayenne pepper, powder 1-tbsp. Garlic, powder 1-tbsp. Onion, powder 1.2-kg Chicken, parts 1/2-cup Jerk Spice Mix 30-ml Soya sauce 1-tbsp. Brown sugar 2 Onions, medium, sliced 4 Scallions, sliced 4 Garlic cloves, chopped 4 Birds Eye chili, chopped 60-ml Lime juice

1. Combine all the ingredients for the Jerk Spice Mix in a dry grinder, blend to a powder and store. 2. Combine all the ingredients in a blender and mix to a paste, add a few tablespoons of water if needed. 3. Place the chicken in a glass bowl, pour the marinade over the chicken, cover and refrigerate for at least 1-hour if not overnight. 4. Before cooking remove from fridge and bring down to room temperature 30-minutes. 5. Grill on a griddle pan or grill pan or charcoal grill on low until done. 6. Serve with grilled corn, roasted bell peppers and red bean pilaf.