Both are available from selected greengrocers.Īs seen in Feast magazine, October 2011, Issue 2. Scotch bonnet and habanero chillies are very hot wear latex gloves when handling.Cane vinegar is made from sugar cane juice and is available from Asian food shops. 6 tbsp (90 mL) olive oil 3 tbsp (52 mL) Jamaican Jerk Rub 3 tbsp (45 mL) low-sodium soy sauce 2 tbsp (37 mL) lime juice (about 1 lime) 4 garlic cloves.Place chicken on a platter with lime wedges, scatter over extra spring onions and serve with rice and beans, and festival bread, if desired. Remove chicken from marinade, season with salt, then cook, turning, for 20 minutes or until chicken is cooked through. Preheat a barbecue (ideally, a woodfired one for smoky flavour) to high, then adjust to medium and grease the grill. Jamaican Jerk Chicken 5.0 (4,017) 40 Reviews This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. Remove and discard thyme, garlic, chilli and spring onions. Marinade 3 habanero peppers, seeded and halved 1 shallot, cut into pieces 3 green onions, cut into pieces 4 garlic cloves, halved 3 tbsp brown sugar 3. Bring to the boil, then reduce heat to low, cover and cook for 20 minutes or until the rice is tender and the liquid has absorbed. Reduce heat to medium, cover and simmer for 55 minutes or until beans are just tender.Īdd rice, coconut milk, chilli, spring onions and 2 tsp salt, and stir to combine. Cover with 1.5 litres water, add black pepper, thyme and garlic, and bring to the boil. To make rice and beans, place beans in a large saucepan. Ingredients 23- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on thighs 1large bunch scallions (about 8), white and green. Marinade refrigerated for 2 hours to overnight. Place in a bowl, cover and refrigerate overnight. Spoon desired amount of jerk marinade over chicken and rub into scores. Using latex gloves, rub the marinade over the chicken. To make jerk marinade, process sea salt flakes, black pepper, onions, thyme, oil, spices, ginger, sugar, lime juice, vinegar, chillies and garlic to a paste. Place the chicken and lime juice in a mixing bowl and pour about half of the jerk sauce over it, tossing the chicken around to coat it well.

Jerk chicken