CHICKEN JERK SEASONING (Jamaican Style)

Jamaica Style Jerk Seasoning is as the label states an "exclusive recipe". The jerk tradition originated in the Caribbean Island of Jamaica and is now a rather popular method of cooking meat, chicken, and fish worldwide.

A word of caution: this marinade is "hot". For best results the marinade is to be rubbed directly on to the meat. Allow the meat to absorb the jerk seasoning either overnight or for a couple of hours. Cook as desired, enjoy. We suggest you have an adequate supply of beverage on hand since your dish will be hot, hot, hot! Mr. Goudas Snappy Pop would be the ideal drink to accompany this meal.

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Jerk chicken with rice and peas

From THE COMPUTER MECHANICS TCM Kitchen web

2 Chickens
Jamaican allspice
Lots of chopped Ginger
same of garlic
jerk seasoning (powder) dry
jerk seasoning (wet)
jerk marinade
green seasoning
1 ground bay leaf
coriander, rosemary, cloves, cinnamon, scallions, nutmeg, thyme, etc.

There is so many ways to make this, and none is really the right way and it depends what you like.

Personally, I buy ready made seasoning and use that most of the time, simply because I'm not 100% sure on exactly what I prefer. I'm still experimenting on this one, but I promise you that there is really only one way to mess this up, and that's by making it too hot, that is with too much hot pepper.

Jerk is really just a seasoning/marinade, and can be cooked any way. You could cook it on the stove top, bake it in the oven, grill or BBQ it. The main thing is to prepare it.

I usually cook enough for the 6 of us, plus a bit left over for later on.

Get 2 WHOLE chickens. Keep in mind that if you get the stewing hens they will be too hard, so try to get regular chicken. You don't need to get the expensive grain fed/organic ones or anything, but try to get the fair sized ones that don't look like they were starved to death. The Halal section is a good place to look.

Chop the chickens straight down the back, and cut of the 'ass' (the tail).

I like to cut down the back, rather than the front (breast) as it gets the chicken flattened out.

Give the chicken some planass to get it nice and flat.

Wash the chickens with lime and or lemon. Make sure you clean under the skin, where you will always find a slimy layer. You should try to lift the skin from the meat but also leave the skin on as much as possible, as you want the skin in this dish.

Shake out excess water from the chicken.

Season it up with dry seasonings first. So if you have a dry jerk seasoning or powder, use that, mix it around, then strain out water again by tipping your bowl. You can use as much or little as the ingredients you want. It depends on how much power you like the flavor to have.

After you mixed the dry stuff in, you can then add the wet stuff. Or if you prefer to keep it dry, then skip this.

If you want it really hot: add Grace Jerk seasoning -This will make it VERY hot and I recommend adding only a bit.

Alternatively, take some scotch bonnet peppers, onions, vinegar, salt and make a sauce in your blender as a substitute.
Wash the blender out right away.

Marinade: I have tried many and Grace, Mr. Goudas, and President's Choice 'Memories of Montego Bay' are my three favourites. The PC one is actually pretty hot, probably assuming you aren't adding anything else.

I like the 'sourness' of the Mr. Goudas one, making it my favourite, while the Grace has the most powerful flavour and aroma that makes your friends have no mistake that they are smelling Jerk in your oven.

When all the seasoning is added, and the chicken has been well blended with it (You should even 'massage' it in to ensure it reaches under the skin) you should put it to refrigerate.

I usually like to marinate it at least overnight. But if you are in a rush, you can puncture the meat and cook it almost immediately.

Now, I personally like to cook it in the oven because all the juices make a nice gravy that goes well with your peas and rice.

I would put it to cook in a dutch oven or roasting pan. Bake on low heat, like 300 or 350 degrees F. Give it lots and lots of time (90-120 minutes).
Keep it covered, and every 30-40 minutes you should turn and baste the chicken.
When it's just about done, uncover and BROIL the chicken after basting with the skin side up for about 10-20 minutes on a high heat, this will mske the skin crispy. Don't let the juices dry up though.

If you prefer to bbq or gas grill, keep the heat low. You can smoke it with your favourite wood like hickory but pimento wood would be the most authentic choice. Brush it often with the marinade to keep moist or put it in some sort of tray to capture the juices.

Basically, the more marinades you add, the more gravy you get, and depending on how you cook it you can make it a much dryer meat or swimming in juices.

Use a sharp cutlass or clever to cut portions.

You can also make jerk pork, fish, beef or anything.

My wife does this part, so I'm clueless. But the slightly blandness but delish flavour will help kill the powerful spice of the jerk. The flavour from coconut milk should be very apparent in the rice.

You can also have white coleslaw on the side.

from THE COMPUTER MECHANICS TCM Kitchen web

Keywords: | MULTICULTURAL DISHES | POULTRY |