Where is jerk chicken from

While pork was the original meat used most often with the Jamaican Jerk method of cooking, the marinade has been extended to chicken, seafood, and other meats. Once the various ingredients for the paste have been run through a food processor, then the meats must marinate at least six hours — so that the flavors can really infuse the chicken, pork, or seafood. Our Jerk chicken is served with rice and peas and garnished with steamed cabbage and plantain — all beautifully plated for your enjoyment.

Doreen Chin-Mason Food April 8, 0. Search for:. The meat is cooked on pimento wood or sheets of metal used as griddles and sometimes covered with plantain leaves. The typical cooking style uses a marinade or paste that includes pimento, known as allspice and scotch bonnet peppers, similar to habanero. The meat is then marinated and slow smoked over pimento wood. The History of Traditional Jamaican Jerk Seasoning Jerk chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak Indians.

To make your jerk chicken as flavoursome as possible, he suggests seasoning your meat in a marinade made up of the aforementioned ingredients overnight and then cooking it in the oven or over charcoal.

Despite the advent of Jamie Oliver's controversial "jerk rice" product, the branding of which suggests it is inspired by Caribbean traditions, Dixon explains that this is not a dish he has come across before.

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I use it when making jerk oxtails! Thank you! This was really good! We did it with two packages of boneless, skinless chicken thighs from Costco, and let them marinade for about 4 hours.

Then I placed them in a baking pan lined with foil, and put them in the oven at for 30 minutes. Then I broiled them for 3 minutes to crisp them up. So delicious! Excellent jerk marinade. All I added was a couple spoons of brown sugar and 1 Habanero instead of 2 Scotch Bonnets store didn't have them. Used chicken thighs bone in, skin on and rubbed some marinade under the skin.

Baked for 45 min at around don't have a grill and they turned out perfectly. All the dinner guests liked them, even those who don't like hot foods - which is why I cut down the chilis. Served this with the Jamaican Rice and Peas recipe from this website. Update: ok so i originally was skeptical about all the five star reviews, like is it even statistically possible to have this many five star reviews??? Well let me tell you With a recipe this good it is absolutely possible!

So I'm changing my review to a five star which as the cynic i am, i never do because this jerk chicken is just that good! This is just a test. I didn't believe all the five start reviews. I am going to try this out this week and update later. It was amazing!