Jamaican Jerk Chicken (submitted by Dennis Santo Tomas) The term “Jerk” comes from the term “Jerky,” which comes from the Spanish “Charqui” (char-key), which is meat cooked over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix rubbed on the meat before it’s grilled.
INGREDIENTS: 3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs 1 onion 2 cloves garlic 1 jalapeño chili, seeded or 1 teaspoon dried chili flakes 2 teaspoons allspice 2 teaspoons black pepper 1 teaspoon nutmeg 1/2 teaspoon cinnamon 1 tablespoon fresh thyme or 1 teaspoon dried 2 teaspoons salt 3 tablespoons vegetable oil 3 tablespoons lime juice 3 tablespoons soy sauce
DIRECTIONS: In a food processor, mix all ingredients except chicken and process into a paste. Smear this all over the chicken pieces and place chicken into a plastic bag and refrigerate from 2 to 24 hours. To cook, remove chicken from refrigerator while grill heats up. Grill medium-hot, until chicken is brown on all sides (10 - 15 minutes). When nicely browned, reduce heat (gas) or rake coals to one side (charcoal), cover, and continue to cook, turning as needed to prevent burning, until done (20 - 30 minutes). TIP: Can also be cooked in an oven: preheat to 400°F, put chicken on a rack in a shallow pan, and roast until brown and tender, 30 - 40 minutes.