Jerk is a seasoning blend that originated in Jamaica. Recipes vary, but they always contain habernero, thyme, and allspice. This recipe is baked, but it can easily be grilled. Heat the grill on high, then reduce it to low when the chicken goes on. Cook the chicken slowly, with the lid down if possible, to be sure it's cooked through, but doesn't burn. This recipe calls for the scotch bonnet habernero, which is one of the hottest there is. It is, of course, optional. You can leave it out entirely.
Ingredients
1 whole chicken, cut into pieces
2 cups Vinegar
6 1/2 cups water
2 stalks escallion, chopped
1 teaspoon ginger, chopped
1 large onion, chopped
3 cloves garlic, chopped
1 teaspoon nutmeg, grated
2 oz whole pimento berries
1 tablespoon Chicken Seasoning
2 tablespoons Browning or Soy Sauce
2 sprigs thyme
1/4 cup Tomato Ketchup
1/4 cup Vegetable Oil
Directions
Cut chicken into quarters, clean and wash in a mixture of vinegar and water (1 cup vinegar and 6 cups water) solution. Core with a knife.
Pour remaining water into a blender, add escallion, ginger, onion, garlic, and remaining Vinegar. Cover and blend.
Add salt, pimento berries, Chicken Seasoning, Browning or soy sauce, blend well, add thyme sprig and do a final blend.
Pour blend marinate over chicken and rub in thoroughly. Leave to marinate for 2 hours or overnight in refrigerator.
To Make Sauce
Combine Tomato Ketchup with marinade from chicken and put to boil.
Heat Grill and brush with Vegetable Oil. Place chicken quarters on the heated grill, skin side up and grill for 45 minutes, basting with sauce and turning every 5 - 10 minutes.
Remove from grill, chop and serve.
Served best with Rice , rolls or your favorite starch and vegetable salad.
This recipe is a adaptation from Grace Foods, the number one suppliers of jamaican foods and spices. Most of the products mentioned in this recipe can be found at at gracefoods.com