Jerk ChickenPublished Mar 14, 2004
It is said that Jerk Chicken originates from the time the Maroons brought African techniques for cooking meat to Jamaica, which were then combined with native island seasoning and ingredients. The word "Jerk" may have its roots in "charqui," a Spanish word for dry meat, or it may derive from "jerking," or poking holes in the meat to hold spices before cooking.
- 1- 3lbs chicken
- Jerk Sauce
- lemon or lime juice
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- Clean, skin,and cut chicken in medium pieces,then wash with lime or lemon juice
- Rub the chicken with the Jerk seasoning.
- Be sure to rub under skin and in cavities
- Marinate overnight.
- Grill at lowest possible setting over a low fire until done.
- Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
- Chop meat into pieces, and serve traditionally with hard-dough bread
6 comment(s) on this page. Add your own comment below.
WIth all due respect, if you are using Jerk Spice, you are really not doing this recipe justice. I suggest finding the recipe for Jamacian Jerk Chicken from the Sugar Reef restaurant... it is online.
love the fact that you have a website that teaches you about Jamaican cooking I think that is so cool.
It'd be a shame to make Jerk chicken and not make your own sauce - fresh ingredients are awesome in this recipe. Even people who aren't big spice fans can't resist it.
Nice idea about mixing in Pimento chips with the charcoal though, gotta try that.