Jerk Chicken is a classic dish that can be found in different variations throughout the Caribbean, but the best Jerk Chicken recipe we’ve ever had came from a roadside stand in Jamaica. You can adjust the amount of habanero depending on your tolerance for spice, but the dish should ideally produce a tingling numbness on the lips.
INGREDIENTS: 3 whole chickens • 4 sweet peppers • 2 onions • 2 tomatoes • 10 cloves garlic • 2 habanero peppers • 1 inch ginger • 10 leaves fresh oregano • 1 tbs dried oregano • 1 tbs thyme • ½ tbs paprika • ½ tbs cumin • ½ tbs crushed black pepper • ½ tbs salt • 3 oz dark rum • 3 oz lime juice • 2 slices orange peel • 20 cilantro seeds • 4 leaves allspice • Olive oil •
DIRECTIONS: Cut the chickens into 8 pieces, remove all skin and wash. • Cut the onions, pepper, garlic and ginger roughly before putting in food processor, then add dry herbs and spices, lime juice and the rum. • Blend the mixture on full speed and add as much olive oil as needed to give it a smooth texture. • Rub the chicken pieces with the jerk seasoning and allow to marinating overnight. • Place the chicken on a baking tray and roast on a smoky barbeque oven for up to 45 minutes on low heat, drizzling or brushing the chicken with marinade regularly. • Serve with black beans, rice and fried plantains for a traditional Caribbean meal!
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