The following post is Palle's - I'm merely the conduit. My own notes are at the end.
Jamaican Jerk Chicken
Makes 4 Servings
½ cup white vinegar
zest and juice from 4 limes
¼ cup canola oil
5 scallions, trimmed and coarsely chopped
4 cloves garlic, coarsely chopped
2 inch piece of ginger, coarsely chopped
4 fresh habanero (scotch bonnet) chilis, coarsely chopped and seeds removed *
2 tablespoons ground allspice
2 tablespoons ground dried thyme
1 tablespoon ground cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground cayenne pepper
3 pounds chicken, cut into 8 pieces
- Combine the vinegar, lime juice, lime zest, canola oil, scallions, garlic, ginger, chilis, allspice, thyme, cinnamon, sugar, pepper, salt and cayenne. Using a blender, or food processor, blend into a medium puree (not too smooth – this is isn’t French cuisine). I find I get better results if I keep dry and wet ingredients apart until just before it is time to blend. It will seem like a lot of allspice and thyme, but for Jerk it is correct.
- Place chicken in a medium bowl or other container.
- Pour marinade over chicken. Turn pieces well to ensure even coating and all pieces are covered.
- Cover and refrigerate for at least 1 hour. Fours hours to overnight is preferable. Turn occasionally.
- Heat the oven to 350 F°.
- Place the chicken covered by marinade in a pyrex baking dish. Cook for 45 minutes.
- Eat.**
* A note on habaneros. If you can’t get fresh habaneros you may be out of luck. Other chilis do not make an acceptable substitute. You may make a yummy sauce, but it won’t be Jerk. Habaneros have a singular, irreproducible flavor. You may be able to get away with dried – but I’ve never tried. For a milder jerk use 3 habaneros, with pith and seeds removed. For a medium jerk use three or four peppers with about half of the pith removed, and all seeds removed. For hotter jerk leave in all the pith and leave in a few seeds.
** Resist the urge to add cilantro. Jerk goes well with rice, rice and beans, sweet potatoes or coleslaw.
Dawna's notes:
While the recipe calls for the more traditional bone-in chicken, we usually make it boneless - thighs and halved breasts - and reduce the cooking time to 35 minutes.
I have yet to be involved in the process of making this dish. My job here is strictly sides (and occasionally inventory). I am currently strongly hinting that this would be excellent with pork tenderloin, and I think that might be the next version.
