Jamaican Jerk Chicken Recipe

CHEF BILLY PARISI

The term jerk comes from the Spanish word charqui which means dried pieces of meat, just like when you hear “jerky.”  It later adapted to “jerking” a protein meaning to poke holes in the meat so that the spices will infuse into it with ease.  In the Caribbean jerking, anything means to turn it in the marinade and then cooking it over the open fire.

– 1 peeled sweet onion – 3 green onions – 1 scotch bonnet pepper      or 1 habanero pepper or      2 jalapeños – 6 garlic cloves – 6 fresh thyme sprigs – 1 teaspoon peeled fresh      ginger – 2 tablespoons brown      sugar

INGREDIENTS

White Scribbled Underline

– ¼ cup soy sauce – ¼ cup white vinegar – ½ cup palm or olive oil – juice of 2 limes – 1 tablespoon sea salt – ½ teaspoon ground black      pepper – 1 tablespoon ground      cinnamon – 1 teaspoon nutmeg – ½ teaspoon cloves – 3 pounds of mixed chicken      things and drums or breasts

INGREDIENTS

White Scribbled Underline

STEP 1

Make the marinade by processing together all of the ingredients in a blender on high speed until slightly chunky but runny.

STEP 2

Add the marinade to a plastic zip bag along with the chicken.

STEP 3

Move the chicken around to make sure the chicken is coated in the marinade and place in the refrigerator for at least 12 hours.

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