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Jamaican Jerked Chicken
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    Jamaican Jerked Chicken

  • 6 loin pork chops
  • 3 chicken breasts -- split
  • 6 chicken legs
  • 1 whole allspice berries
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 8 scallions -- chopped
  • 1 large clov garlic -- chopped
  • 1 teaspoon hot pepper -- chopped
  • 3 tablespoons red wine vinegar
  • 1/4 cup peanut or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 2 bay leaves -- crumbled
  • Pickapeppa sauce -- see note
  • Jerked meat is one of the Caribbean's most famous spicy dishes. There are a few tendencies which give Jamaican food its characteristic flavor, but one of the main things is the preponderance of the allspice berry among the spices used as a paste-type marinade.

    Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.

    To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight.

    Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.

    If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce.
    Serves 6 to 8.
    (Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.
    (Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)

    From: The Chile-Heads Recipe Collection
    Posted By: Chet Bacon, hcbacon@connix.com Via: Chile Head Mailing List
    Post Date: Tue, 29 Dec 1998

    *BACK TO JERK*







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