How To Make Jerk Seasoning

!±8± How To Make Jerk Seasoning

About a month ago, friends of mine were asking about how to make some Caribbean Jerk chicken on the grill. I told them that the best way to get the flavor of the Caribbean would be to use a jerk seasoning and rub the chicken first before grilling. Of course, my friends had never heard of a Jerk seasoning and thought I was pulling their leg. After I convinced them that it was really a spice, they wanted to know the whole history behind it.

This much I do know. The origins of the word "jerk" in its application are obscure. Some say it's your bodies reaction as you eat jerked meat. Others have claimed it's the action to pull or jerk a portion of meat off the fire or the jerking action as the meat is being turned on the fire. The one thing that most people agree upon is that the origin of the name "jerk" comes from the Arawak Indian language. Jerked pork or chicken is fabulous, by any definition or origin. It is truly one of the great culinary delights of the world.

Now here is a great recipe that I learned directly from the Caribbean. It is authentic and will have your family and friends craving for more. You may want to hide this recipe in a safe place, it is the real deal, and I promise you, people will be begging you for it.

2 T. dried minced onion
1 T. garlic powder
4 tsp. dry thyme leaves, crushed
2 tsp. salt
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 T. sugar
2 tsp. black pepper
1 tsp. cayenne pepper

In jar with tight−fitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.

You can use this seasoning to rub on chicken, pork and even seafood. I like to place my meat in the fridge for at least two hours after rubbing. Once chilled, I remove from the fridge and let sit at room temperature for 30 minutes. Then I place on a very hot grill and cook. It doesn't get any better,

Eat Well!
Chef Brian
http://htbbqsaucemix.com

How To Make Jerk Seasoning

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Spicy Barbecued Jamaican Jerk Chicken Recipe - Authentic Jerk Seasoning That Packs Some Sweet Heat

!±8± Spicy Barbecued Jamaican Jerk Chicken Recipe - Authentic Jerk Seasoning That Packs Some Sweet Heat

Jerk chicken, the classic Jamaican chicken dish, got its spicy beginnings from the Maroons of Jamaica. Maroons were descendants of slaves who escaped into the Blue Mountains of Jamaica. They pit-barbecued hog meat that was covered in spices and marinating liquids. Soon after, they began to sell the jerk pork and jerk chicken at island markets throughout the area.

Today that tradition continues. Roadside barbecues can be found all along the highway that runs from Montego Bay to Ocho Rios. Where there is smoke seen, there is jerk chicken being barbecued in Jamaica.

The key to making great jerk chicken, as most any Jamaican will tell you, is a long marinade, slow cooking, and abundant use of allspice. Allspice is the dried berry of the tropical tree known as the misnomer pimento tree. Along those roadside barbecues, branches of the misnomer pimento are often used as aromatic wood for the barbecue grills where the jerk is cooked.

This jerk chicken recipe is as authentic as it gets, and is packed with spicy flavor. All ingredients can be easily found in your local grocery store. Although every part of the chicken is used, special attention should be given to the breasts, as they can dry out if not cooked properly.

Ingredients:

2 whole chickens, cut into standard pieces of breasts, legs, and thighs

Jerk Marinade

2 tablespoons ground allspice
2 tablespoons dried thyme
2 tablespoons salt
1 tablespoon ground sage
1 tablespoon ground pepper
1 tablespoon sugar
1 tablespoon cayenne pepper
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
6 garlic cloves, peeled
2 cups chopped scallions
1 1-inch cube fresh ginger
1/2 bunch fresh cilantro, leaves only
3/4 cup fresh lime juice
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup peanut oil
4 habanero peppers, stems removed

Directions:

Place all jerk marinade ingredients in a blender and puree until smooth.

In a large bowl, toss the chicken pieces with the marinade. Divide the chicken and place in two large plastic zippered storage bags. Press out all the air and seal the bags. Place the bags in the refrigerator, and let the chicken marinade for at least 6 hours, and up to 2 days.

If using a charcoal grill, prepare a fire on one side of the grill. If using a gas grill, turn on both burners to high for 10 minutes, then turn on burner off.

Grill the chicken in small batches on the "cooler" side of the grill, turning occasionally, and basting with the leftover jerk marinade, for about 1 1/2 hours. Keep covered as much as possible. During the last 30 minutes of cooking, have the breasts skin side up to keep the meat further from the heat. The jerk chicken is ready when the skin is a golden brown, and with bits of blackened skin.

Transfer the jerk chicken to a platter and serve to up to 10 people.

Spicy Barbecued Jamaican Jerk Chicken Recipe - Authentic Jerk Seasoning That Packs Some Sweet Heat

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