Jamaican Jerk Chicken A Jerk to Love

Vintage Stamp

Vintage Jamaica Stamp


If the grey days are upon you, then take a taste bud trip with this exotic dish. You’ll soon hear the lull of the ocean’s ebb, the faint rythmn of steel drums, and what? oh yessss…rub me with a little oil 😉

1 small Onion, finely minced
1 Jalapeno, deveined and deseeded, minced
2 Cloves of Garlic, minced
1 Tbsp. Five Spice Powder
1 tsp. Ground Allspice or Cinnamon
1 tsp. Black Pepper
1 tsp. Salt
1 tsp. Rosemary, minced
1/2 tsp. Grated Nutmeg
1/4 cup Soy Sauce
1/4 cup Water
1/4 cup Olive Oil

Chicken of Choice – Either whole that you’ve halved (a simple split down the spine), or thighs, or breasts, even wings will do! Traditionally, Jamaican Jerk is done on the half chicken and barbaqued. Mine is roasted. Less fuss. Keep in mind that wings won’t take long to bake and that breasts dry out quickly. If you’re doing breasts, debone and pound with a mallet to a uniform thickness, then fry up if you don’t have the patience for roasting in the oven.

Mix everything together and rub on your meat. Use your fingers! Cover, refrigerate, and marinate for a minimum of 6 hours. Twelve if you can.

Roast 30-40 minutes at 450F for the half chickens. For thighs and breasts 20-30mins. Test with a fork, poke the thickest part of the bird. If her juices run clear, she’s done. Don’t overdo the poking or you’ll lose all your juice!

Serve with rice or couscous.

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