Recipe of Perfect Authentic Jerk Chicken

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The ingredients needed to make Authentic Jerk Chicken:

1. Make ready 3 1/2 lb One chicken (3lb of chicken breasts may be used if preferred)
2. Make ready 6 Sliced Scotch Bonnet Peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
3. Prepare 2 tsp Thyme
4. Take 2 tsp Ground All Spice
5. Get 8 clove Garlic (finely chopped)
6. Get 3 medium Onions (finely chopped)
7. Prepare 3 tbsp Sugar
8. Make ready 3 tbsp Salt
9. Prepare 3 tbsp Ground Black Pepper
10. Make ready 1 tsp Ground Cinnamon 1-2 Tsp of the following to taste (Including Nutmeg & Ginger)
11. Get 1 tsp Nutmeg 1-2 Tsp of the following to taste (Including Ginger)
12. Prepare 1 tsp Ginger 1-2 Tsp of the following to taste
13. Make ready 1/2 cup Olive Oil
14. Take 1/2 cup Soy Sauce
15. Prepare 1 small Juice of Lime
16. Make ready 1 cup Orange Juice
17. Prepare 1 cup White Vinegar

This process of drying meat is considered by many to be the origin of modern barbecues. How to make jerk chicken The meat, typically pork or chicken, is marinated before it is smoked over pimento wood. Pimento is originally a Spanish word used for pepper. Because of its resemblance to black peppercorn, European explorers who discovered allspice called it pimento.

Steps to make Authentic Jerk Chicken:

1. Chop the onions, garlic and peppers. These do not need to be chopped too fine as they will be liquidised by the blender.
2. Blend all of the ingredients (excluding the chicken) in a blender to make the jerk sauce.
3. Cut the chicken up in to 4 pieces.
4. Rub the sauce in to the meat, saving some for basting and dipping later. -  Leave the chicken in the fridge to marinade overnight.
5. Cooking Bake in the oven for 30 minutes, turn the meat then bake for a further 30 minutes. - -  or - -  Grill the meat slowly until cooked, turning regularly. Baste with some of the remaining marinade whilst cooking. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
6. Side Note: What locals wont tell you is this, using charcole (They sell Jamaican Charcole) and grilling it is sooo much better and the cherry is pouring some red stripe Jamaican Beer over the chicken while grilling … it'll make you want to smack the cook
7. Chop each quarter chicken portion in to 5 or 6 smaller pieces using a heavy cleaver.
8. Use a wooden spoon (or something similar) to hold the chicken in place whilst chopping and NOT YOUR HAND (you will be chopping with enough pressure to cut through bone!!!)
9. Serve with festival and salad or rice and peas or hardo bread and the jerk sauce left over for dipping.

Pimento is originally a Spanish word used for pepper. Because of its resemblance to black peppercorn, European explorers who discovered allspice called it pimento. Well-made, authentic jerk chicken is addictive: It's both smoky and moist, sweet and spicy. The long marination and long cooking time leave it soft and tender, and the hot chile sauce typically served on the side cuts through the richness of the meat and keeps you going back for more. A whole chicken is cut into quarters before being coated in the lively jerk marinade and grilled or roasted.

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