![]() ![]() The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165☏ for the breast and 170☏ for the thigh when checked with a meat thermometer. Cook for about 40-50 minutes, keeping the internal grill temperature between 350☏ and 400☏, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. Place chicken halves, skin side down on the grill grates. Sprinkle chicken halves with salt and pepper. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Add the allspice berries, brown sugar, scallions, garlic cloves, Scotch bonnet peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper to a food processor or a blender. Set aside to use as a basting sauce for the chicken. Put the remaining marinade into a small saucepan.īring to a boil, reduce heat and simmer for 10 minutes. When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Jamaican Jerk Chicken Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Place 2 tablespoons packed dark brown sugar, 1 tablespoon garlic powder, 1 tablespoon ground ginger, 1 tablespoon onion powder, 2 teaspoons dried thyme, 2 teaspoons ground allspice, 1 1/2 teaspoons cayenne pepper, 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground white pepper, 1 teaspoon ground nutmeg, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cloves in a small bowl and whisk to combine. Or, strip the meat from leftover jerk chicken and use it in salads. However, if there are leftovers, refrigerate them for up to five days and eat cold. Place in the refrigerator and allow to dry brine for 24 hours. Just prior to closing all the way, squeeze out as much excess air as you can. Place the seasoned chicken into a gallon-size plastic bag and close. We use ¼ cup of seasoning for every four individual cuts of chicken. We don't recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. Liberally season with the jerk seasoning. ![]() You can even make the marinade up to a week in advance and refrigerate it. It marinates overnight, so the work of creating the marinade happens a day before you cook it. If you're looking for a recipe that doesn't require a lot of work the day you're cooking it, this jerk chicken is perfect. That adaptation became the Caribbean residents' method today to make jerk chicken. It's believed they taught the method to African slaves who adapted it. The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat (the word jerk is related to jerky). Spices coat chicken-or beef, pork, seafood, and even vegetables-that's cooked slowly over a fire. Jerk is a cooking method traditionally used in throughout the Caribbean and often associated with Jamaica in particular. ![]()
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