Jerk seasoning is a fantastic Caribbean export. A fiery mix of chili peppers and herbs
The key ingredients of a jerk are invariably the extremely hot Scotch Bonnet peppers and allspice (Jamaican Pimento) . Other ingredients can include garlic, cinnamon, nutmeg, thyme and cloves but each family in Jamaica has their own blend.
Jerk chicken or pork
Most jerk recipes and techniques are kept secret, but occasionally a great chef spills the beans.
Here is our jerk chicken recipe. Getting hold of it involved a long evening with far too much rum, so enjoy it because we really suffered (the next morning) to bring it to you.
Jamaican jerk chicken recipe
For one chicken (serves 4) or 4 chicken thigh portions
Firstly make your jerk seasoning as follows:
Blitz these ingredients in a blender at high speed for about 30 seconds (pulse setting if you have one)
- 2 tablespoons vegetable oil
- 2 medium jalapeno peppers
- 1 medium red onion, chopped
- 1 clove garlic, chopped
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- pinch ground nutmeg
Next prick the chicken all over, take a lime and rub into the skin. prick again and now rub as much of the jerk mixture in as you can. Leave to marinade for at least 2 hours (preferably overnight in the fridge) before grilling or barbecuing on a low heat for about 30 minutes.