Jamaican Jerk Chicken is a style of chicken preparation embedded in the Jamaican culture. Enjoyed equally by Jamaicans and tourists alike, this is a must have Jamaican favorite.
1 whole chicken, cut into pieces
2 cup(s) vinegar – > View on Amazon
6 1/2 cup(s) water
2 stalk(s) escallion, chopped – > View on Amazon
1 teaspoon(s) ginger, chopped – > View on Amazon
1 large onion, chopped – > View on Amazon
3 clove(s) garlic, chopped – > View on Amazon
1 stalk(s) celery, chopped – > View on Amazon
6 whole pimento leaves (optional) – > View on Amazon
6 whole cinnamon leaves (optional)
6 whole guava leaves (optional) – > View on Amazon
6 whole pepper elder leaves (optional)
2 teaspoon(s) salt – > View on Amazon
1 teaspoon(s) nutmeg, grated – > View on Amazon
6 whole pimento berries – > View on Amazon
1/4 teaspoon(s) orange peel, grated – > View on Amazon
1 tablespoon(s) chicken seasoning – > View on Amazon
1/4 cup(s) jerk seasoning – > View on Amazon
2 tablespoon(s) browning – > View on Amazon
2 sprig(s) thyme – > View on Amazon
1/4 cup(s) tomato ketchup – > View on Amazon
1/4 cup(s) vegetable oil – > View on Amazon
Cut chicken into quarters, clean and wash in a mixture of vinegar and water (1 cup vinegar and 6 cups water) solution. Core with a knife.
Pour remaining water into a blender, add escallion, ginger, onion, garlic, celery, pimento leaves, cinnamon leaves, guava leaves, pepper elder leaves and remaining vinegar. Cover and blend.
Add salt, nutmeg, pimento berries, orange peel, chicken seasoning, jerk seasoning, browning, blend well, add thyme sprig and do a final blend.
Pour blend marinade over chicken and rub in thoroughly. Leave to marinate for 2 hours or overnight.
Combine tomato ketchup with marinade for chicken and put to boil.
Heat grill and brush with vegetable oil. Place chicken quarters on the heated grill, skin side up and grill for 45 minutes, basting with sauce and turning every 5 minutes.
Remove from grill, chop and serve.
Enjoy hot with rice and peas, white rice, potato salad or any preference of side(s).