Paris-Brest
In the 17th century, Jamaican slaves, the Maroons who escaped from the British, preserved the wild boar they hunted by marinating it in spices and slow-cooking it over a fire. The technique became known as “jerking,” and the seasoning they used remains a Jamaican tradition.
Jamaican Jerk Chicken
2015-01-23 18:48:53
A delicious blend of cinnamon, allspice, and hot chile pepper make up this fiery Jamaican jerk
Nutrition Facts
Serving Size
2193g
Amount Per Serving
Calories 3286
Calories from Fat 1126
% Daily Value *
Total Fat 126g
194%
Saturated Fat 29g
147%
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 54g
Cholesterol 1110mg
370%
Sodium 11233mg
468%
Total Carbohydrates 134g
45%
Dietary Fiber 21g
83%
Sugars 76g
Protein 377g
Vitamin A
114%
Vitamin C
356%
Calcium
77%
Iron
195%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 tablespoons dark rum
- 2 tablespoons water
- 1/2 cup malt vinegar
- 10 green onions, chopped
- 4 garlic cloves, peeled, chopped
- 2 tablespoons dried thyme
- 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
- 2 tablespoons vegetable oil
- 4 teaspoons ground allspice
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dark brown sugar
- 1 cup ketchup
- 3 tablespoons soy sauce
- 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
- 1/2 cup fresh lime juice
Instructions
- In a small saucepan; boil rum and 2 tablespoons water for 3 minutes. Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
- Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 350 degrees or prepare barbecue (medium heat).
- Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes.
- If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
- Cut each chicken half into pieces and serve with sauce.
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