Caribbean recipes are divided into recipes for crustaceans from Europe and after. Classic Jamaican Jerk Chicken is a “before”, from when there was migration from Africa + indigenous taino traditions. Food was cooked on coals. Marinated for a long time, because it allowed to keep it fresh a little longer. The spices worked not only as a taste, but also as an antiseptic. Reminds me a little of Magrib recipes.
As with borscht or other traditional ones, the classic sustainable Jamaican Jerk Chicken recipe does not exist. Jerk is a synonym for polyphony of flavors and a culinary synonym for Jamaica. Someone looks at the addition of onions from above, someone is sure of just that. However, it's always about marinade and time. 24 hours minimum, better 48. Here I adapt Chef Kwame Onwuachi's recipe to a convenient, affordable one. We cooked with marinade for 2 hours and 48 hours.
- 6-8 shins or thighs of non-industrial chicken
- 6 stalks of green onions
- 2 limes or 1 lemon
- 4 stems thyme (1/2 tsp dry oak)
- 2-3 bay leaves
- 1 head of garlic (7-9 large cloves)
- 10-15 peas of allspice
- 5 cm ginger root
- 3-4 tbsp soy sauce
- 1 tsp salt
- 2 hot chiles
- 1 tsp sugar
- 150 ml of water
- 1 small onion (shallots super)
Beat everything except chicken with a blender until pasty. Pretty liquid. Pour the chicken. It is better to take separate small parts (shins and thighs of chicken) on the bone, with the skin. In a bowl, pour everything with marinade, cover with cling film and leave in the refrigerator for a day or more.
Bake for 25-40 minutes in a ceramic baking dish, laying in 1 layer at a temperature of 200C (the last 5 minutes - grill mode) or 20 minutes on the grill.
Beat everything except chicken with a blender until pasty. Pretty liquid. Pour the chicken. It is better to take separate small parts (shins and thighs of chicken) on the bone, with the skin. In a bowl, pour everything with marinade, cover with cling film and leave in the refrigerator for a day or more.
Bake for 25-40 minutes in a ceramic baking dish, laying in 1 layer at a temperature of 200C (the last 5 minutes - grill mode) or 20 minutes on the grill.
