Monday, April 11, 2011

Jerk Chicken

Since I've been back, the one thing I have been doing more than usual, on the cooking tip, is firing up the grill.

Forget the fancy, smancy, dual this, dual that, state-of-the- art grills out there on the market. What we've got is a simple, but highly effective charcoal (coal) grill. I've been experimenting with this grill since my teenage years, and today, with self proclaimed 'grill-master' status, I wouldn't have it any other way!

Today's recipe is 'Jerk Chicken'. A Jamaican classic, found in every self-respecting Jamaican restaurant, anywhere in the world. It has been one of my favorites for years, and I've made versions of it using the dried spice mixes, and jarred pastes.

In the absence of the above, I went back to basics. I pulled up a recipe from a cookbook, tweeked ingredients here and there, based on availability... and voila - Jerk Chicken a la moi!


1 1/2 pounds of chicken
1 large scotch-bunny(habanero) pepper
1/2 medium red onion
1 2-inch piece of ginger
1 clove of garlic
1/2 tsp thyme
1/2 tsp cayenne pepper
1/4 tsp nutmeg
4 tbsps white wine vinegar
3 tbsps light soy sauce
salt & pepper to taste (optional)


- Prepare chicken and drain water (set aside)
- Finely chop the onion, scotch bunny pepper(remove seeds), ginger and garlic, place in bowl

- Add, thyme, cayenne pepper, nutmeg, white wine vinegar, soy sauce, salt and pepper, mix well

- Using a mortar & pestel (or a food processor) combine the mixture as well as possible

- Pour the mixture over the chicken, making sure all pieces are well coated

- Cover the chicken and place in a refrigerator to marinade for at least 2 hours
- Prepare your grill
- When hot, cook chicken on the grill, basting with the left over marinade and oil as often as need

Sit back and relax... while you enjoy this mouth watering dish on its own, or along with your favorite sides.

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