CHICKEN - JERK (Jamaican Style)

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Mr. Goudas 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, and 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.

The following letter was received by Mr. Goudas regarding the authenticity of his Jerk Seasoning:

Phil, Jackson Toronto/ONT/Canada August 1, 2004.
"I am a chef from England, have worked in Paris and New York...and spent a great deal of time in the Caribbean - I have to say your jerk paste is the best.

It is the only jerk preparation in a jar worth buying.

I love the fact you haven't toned down the fire - I can positively feel the scotch bonnet peppers - this is real jerk, not some wishy washy store brand.

My only problem is that I have to buy it early in the year coz it routinely sells out around summertime and long-weekends. Gotta go - barbeque needs firing up."                                                                                                              
The Jerk style of cooking originated in Jamaica and is considered a Jamaican trademark.

It basically describes a specific method of cooking/grilling meat, and includes the use of the following ingredients: thyme, scotch bonnet peppers, escallions, ginger, all spice, garlic, onions, cinnamon, nutmeg and vinegar.

All of these ingredients (seasonings) are rubbed directly unto the meat which is then allowed to sit or marinate overnight and slow cooked the next day to perfection.

If you are ready to take the plunge into the Caribbean Sea and experience the true meaning of the Jamaican Jerk: this is your introduction.

Mr. Goudas has perfected the Jamaican Style Jerk Seasoning, thereby eliminating the bulk of the work for you.

4 chicken leg/thigh portions
(or 1 whole chicken cut into parts or any chicken parts you prefer)
2 tablespoons of Mr. Goudas Jamaica Jerk Seasoning
1 tablespoon Extra Virgin Olive Oil or Soya Oil
1/4 cup water

Prepare chicken (wash, cut and remove skin if you so choose).

Place chicken in large marinating bowl and rub jerk seasoning unto chicken.

Cover and refrigerate overnight.

If time is limited, let stand for 1 to 2 hours to allow chicken to absorb the marinade.

Method 1

Preheat oven to 375 degrees F. 
Transfer chicken from marinating bowl into a large casserole dish.

Pour all the marinade and oil over the chicken, add water.
Cover casserole dish and place in oven.

After approximately 30 minutes, carefully remove casserole from the oven.
Do not forget your oven mitts.

The aroma should be intoxicating.

Using a fork or thongs, turn over the chicken pieces to allow the juice to be thoroughly absorbed.

Reduce heat to 350 degrees F and return casserole to the oven.

Continue cooking for an additional 15 to 20 minutes.

Remove the cover from the casserole dish and allow the chicken to cook for an another 15 to 20 minutes or until the meat is slightly falling off the bones.

Method 2

Fire up your outdoor barbeque and place chicken pieces on the grill.

Use the juice from the marinade to baste the chicken.

Turn frequently on grill to avoid burning,

Once chicken is grilled and tender to your satisfaction (slightly falling off the bones) remove from grill and place in a serving dish.

salad_goudas foods_goudas recipes_chicken_jerk Jamaican style

A traditional Jamaican Jerk Chicken Dinner is served with Jamaican Hard-Dough bread or on a bed of rice and peas.

Sometimes, when the appetite calls for Jerk Chicken by the time you quench your hunger pangs there is no chicken left. That is how good it is.

For those of you who are experimenting with this dish for the first time we suggest that you have lots of thirst-quenching beverages on hand. 
This dish is spicy hot.

Please use your discretion when introducing this dish to young children who are not familiar with hot foods.

(As we all know, or first timers will learn with any spicy foods.

You experience the heat twice, this is fair warning, if you know what we mean.)

Spyros Peter Goudas
Σπύρος Πήτερ Γούδας

Keywords: | MULTICULTURAL DISHES | POULTRY |