Ever wondered what Jerk Chicken is? Well it's a marvelous spicy dish seen on numerous Caribbean menus. I stumbled across this great article by Captain Katie:
Find Out Two Ways to Jerk a Jamaican Chicken
Captain Katie’s Spicy Hot Jamaican Jerk Chicken
4 boneless, skinless chicken breasts
1/2 cup vegetable oil
1 teaspoon chili powder
1 clove minced garlic
1 teaspoon onion salt
1 teaspoon basil
1 teaspoon thyme
1 teaspoon crushed red pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger
1 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup diced onion
1/2 cup diced green pepper
In a large baggie, combine all the ingredients except the chicken. Add the chicken, coating well with marinade. Seal the baggie; marinate in refrigerator for at least four ours, overnight is better. Prepare the outdoor grill or preheat broiler. Remove the chicken from marinade. Grill or broil chicken for 15 to 20 minutes, turning occasionally. Serve hot.
The first recipe is more heart smart than the second as it calls for water and lime juice instead of vegetable oil and it’s a lot easier to whip up the marinade as there are not so many ingredient. Also you may notice that in the second recipe I don’t call for heating up the marinade and basting the chicken while you grill it. I’ve tried it, but the vegetable oil tends to spatter and it didn’t really make any difference to the taste, maybe because the second recipe is so dog gone hot.
You can experiment with the recipes and come up with a combination that suits your taste. If you want to try the Spicy Hot recipe, but you don’t want to burn your lips off, you can halve the chili powder, the red and blackpepper and you can cut out the cayenne altogether. It’ll still be nice and spicy.
I like to balance of the spicy taste with a tangy, fruity balance so I generally serve it with a salsa made of tomatoes, pineapple and papaya.
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