Cross Caribbean: Jerk Chicken Recipe

Jamaica Me Crazy! I have always been a sucker for a good jerk chicken, mon. A bite into jerk immediately takes me back to Jamaica, climbing on the rocks of Dunn’s River Falls and swimming in the waters of Montego Bay. It makes me remember driving through the thick shrubbery of Fern Gully. It also takes me right back to losing one of my bottom incisor teeth there as well (I was really little when I went for the first time) and passing out at the sight of the blood. Ironic.

My dad felt so sorry for me that he went out and I don’t know where he found Pokemon merchandise, (yes, I was a total nerd) but bought me a book to put all my Pokemon cards in.

I love Jamaica, it’s beyond beautiful.

I’ve rarely had authentic tasting jerk in Trinidad. There are some guys by the ‘look-out’ and they’re the closest I’ve come to tasting Jamaican Jerk in Trinidad. Maybe it’s because they’re Jamaican…

The secret to a good jerk, besides the jerk sauce of course, is that smokey flavor the chicken gets when you make it on a coal pit. Unfortunately, I don’t have a pit, BUT I did manage to get the sauce down. So let’s get right to this baked version of jerk chicken.

(If you have pit, DEFINITELY use it).

INGREDIENTS

  • 1/2 cup white vinegar
  • 3-4 Tbsp dark rum (I used Old Cask Rum and I free handed it)
  • 1 small onion, minced
  • 1 bundle chive, minced
  • 4 leaves shadon beni, minced
  • 2 sprigs of fine thyme, minced
  • 2 pimentos, minced
  • 5 cloves garlic, minced
  • 2 tsp black pepper
  • 2 tsp paprika, powder
  • 1 tsp cayenne pepper, powder
  • 1 Tbsp ground cinnamon
  • 6 whole cloves
  • 1 tsp grated nutmeg
  • 1 tsp ground ginger
  • 2 tsp salt
  • 3 Tbsp brown sugar
  • 2 Tbsp Grace Jerk seasoning- mild
  • 1 pack Maggi Jerk seasoning
  • 1 hot pepper (optional)
  • 1 lb chicken, pieces (BBQ pieces are better for this)

METHOD

  1. Clean and season chicken
  2. Using a blender, add vinegar
  3. Add rum, to blender (I was very liberal with this)
  4. Add garlic, onions, thyme, chive and shadon beni to blender
  5. Add black pepper, paprika, cayenne, and ground cinnamon

  6. Add cloves, nutmeg, ginger, salt, brown sugar, Maggi jerk seasoning, Grace jerk seasoning and pepper




  7. Blend mixture until well combined

  8. Allow chicken to marinate in mixture for roughly 45 minutes to 1 hour



  9. Place chicken on a baking sheet and throw remaining sauce over chicken
  10. Cover baking sheet with foil and bake in at 350 degrees for 45 minutes (or until the chicken leaves the bone)
  11. Serve with fries or macaroni salad and green salad

These pictures make the chicken look really ugly but it tastes 1000 times better than it looks. It is a really simple recipe because you’re literally throwing everything into the blender. I just separated the steps because I took a tonne of pictures.

I hope you guys enjoy your bloodclat selves.

xoxo