Jerk is a style of cooking that has its origin in Jamaica. It is a cooking technique that has a long history that can be traced back to the Cormantee hunters of Western Africa.
The term “jerk” is also said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat.
However, regardless of its history or etymology the Jamaican jerk chicken has gained popularity in many places and moreover, has become a mainstay on the menu at many restaurants and homes.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
3 sprigs of scallion also called green onions
1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoons of brown sugar
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 habanero or Scotch bonnet (very hot), or jalapeno (more mild), seeded
2 tablespoons soy sauce
1 tablespoon cider vinegar
3 cloves of garlic
1 tablespoon of ginger
1/4 cup orange juice
1 tablespoon of vegetable oil
9 pounds of chicken, washed and drained, cut in sections
Combine all ingredients in a food processor, and process until a smooth puree forms. Place chicken in a large bowl, and pour over the marinade. Massage the mixture into the chicken, cover and allow to marinate for at least 3 hours.
Remove chicken from from the jerk marinade and grill over charcoal until cooked through. You may also broil, or roast the chicken in a hot oven (425 degrees F)
Enjoy to your heart’s delight…Yummy!