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Jamaican Jerked Chicken

21st.Century.Chef's picture
Ingredients
  Allspice berries 1 Ounce (25 Gram)
  Cinnamon stick 2 Inch
  Grated nutmeg 1 Teaspoon
  Spring onions 4 , thinly sliced
  Bay leaf 1 , crumbled
  Dark rum 2 Tablespoon
  Chicken pieces 6
For pineapple chutney
  Fresh pineapple 2 , peeled and chopped
  Fresh root ginger 1 Inch, finely chopped
  Onion 1 , finely chopped
  Fresh red chilies 1 , deseeded and finely chopped
  Vinegar 4 Fluid Ounce (125 Milliliter)
  Dark brown sugar 8 Ounce (250 Gram)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. Using a mortar, pound the allspice, cinnamon and nutmeg or powder them using an electric grinder. Add the chili, spring onions, bay leaf and seasoning and pound to a thick paste.
2. Into the paste add rum and mix well.
3. In each chicken piece, make 2 or 3 deep cuts and rub the paste all over.
4. Place it in the refrigerator or a cool place to marinate for about 1-2 hours.
5. For making the pineapple chutney, in a saucepan over moderate heat add in all the ingredients and stir such that the sugar has dissolved.
6. Let it boil, lower the heat a little and cook vigorously, stirring occasionally, such that thick.
7. Into sterilized jars add the chutney and seal.
8. The chutney lasts in the refrigerator for 2-3 weeks.
9. In an oven roast the jerked chicken at 200°C (400°F), Gas Mark 6, for 20-30 minutes or else cook under a grill.

SERVING
10. Serve the chicken with rice and the pineapple chutney.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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