The word jerk come from the Spanish word charqui (dried meat) and it became jerky or jerk in English.
The Arawaks and the Caribs (Amerindians) the original natives of South America and the Caribbean marinate (pimento, pepper and salt) and smoke their meat.
The Maroons (escaped slaves) mixed their method of cooking with the Amerindians and this is how you get a spicy and smoke flavored dish.
Ingredients: 3 - 4 pounds chicken, cut into serving pieces 5 large cloves garlic, peeled 4-5cm piece of ginger 1 onion 4 spring onions, chopped ½ - 1 small Scotch Bonnets (variety of chili pepper) or Habaneros, seeded Be careful in handling and using Scotch Bonnet chilies 2 teaspoon sea salt or table salt 1 tablespoon brown sugar 1 tablespoon allspice (Jamaican Pimento, it is an aromatic spice with a taste similar to a combination of cinnamon and cloves, but hotter and more peppery) Allspice is not a mixture of spices but the dried berry of the pimento.
1 tablespoon fresh thyme or 1 teaspoon dried 1 teaspoon freshly ground fine black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons vegetable oil 1 tablespoon lemon juice 1 tablespoon rum 3 tablespoons pineapple or apricot juice 2 tablespoons mild honey Directions: 1.
Put everything for the jerked marinate sauce into a food processor coarsely chopped until pureed and smooth.
2.
Make some shallow scores in the meat with a sharp knife rub in with marinate and place the chicken in a bowl with the sauce, and marinate in the refrigerator 24 hours, turning the chicken every now and then for the best results.
3.
Preheat a barbecue or grill to medium high or preheat the oven to 350 degrees, then grill the chicken for 35-40 minutes.
Turning now and then to optimize cooking and browning, and basting with the leftover marinate sauce.
Enjoy!
The Arawaks and the Caribs (Amerindians) the original natives of South America and the Caribbean marinate (pimento, pepper and salt) and smoke their meat.
The Maroons (escaped slaves) mixed their method of cooking with the Amerindians and this is how you get a spicy and smoke flavored dish.
Ingredients: 3 - 4 pounds chicken, cut into serving pieces 5 large cloves garlic, peeled 4-5cm piece of ginger 1 onion 4 spring onions, chopped ½ - 1 small Scotch Bonnets (variety of chili pepper) or Habaneros, seeded Be careful in handling and using Scotch Bonnet chilies 2 teaspoon sea salt or table salt 1 tablespoon brown sugar 1 tablespoon allspice (Jamaican Pimento, it is an aromatic spice with a taste similar to a combination of cinnamon and cloves, but hotter and more peppery) Allspice is not a mixture of spices but the dried berry of the pimento.
1 tablespoon fresh thyme or 1 teaspoon dried 1 teaspoon freshly ground fine black pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 tablespoons vegetable oil 1 tablespoon lemon juice 1 tablespoon rum 3 tablespoons pineapple or apricot juice 2 tablespoons mild honey Directions: 1.
Put everything for the jerked marinate sauce into a food processor coarsely chopped until pureed and smooth.
2.
Make some shallow scores in the meat with a sharp knife rub in with marinate and place the chicken in a bowl with the sauce, and marinate in the refrigerator 24 hours, turning the chicken every now and then for the best results.
3.
Preheat a barbecue or grill to medium high or preheat the oven to 350 degrees, then grill the chicken for 35-40 minutes.
Turning now and then to optimize cooking and browning, and basting with the leftover marinate sauce.
Enjoy!
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