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The best Jamaican Jerk Chicken including oven and grilling instructions! It's incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken.
Jamaican Jerk Chicken is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it's quick, it tastes yummy. They're nice and they look wonderful. Jamaican Jerk Chicken is something that I've loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you cook that.
Composition needed to serve Jamaican Jerk Chicken:
- 4 chicken legs
- 1 tin light coconut milk
- 1 lime
- 1 tbsp jerk spice
- 1/2 Tbsp vegetable oil
- 4 spring onions chopped
- 1 cup basmati rice
- 1/2 can kidney beans
- 1/2 cup frozen garden peas
- 2 naan bread
- Mango chutney
The history of Jamaican Jerk Chicken has been told so many times by so many people that to try to include this history in this article would be re-hashing the same thing over and over again. Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. Some historians believe it was originally developed by Maroons. Jamaican jerk seasoning packs a wallop of herby, fiery, and tangy flavors unlike anything else.
Instructions to serve Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- Mix together 200ml of coconut milk and 100ml cold water into a jug
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
These two ingredients are what makes jerk chicken taste like jerk chicken. The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe adapted from Jamaican cookbook authors. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible. Jerk chicken is synonymously tied to Jamaican cuisine, just as the hamburger is tied to American cuisine.
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