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Katherine's Favourites

'Homemade Jerk Chicken'

Home & Garden

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A couple of weeks ago, when I was in Toronto, my brother-in-law Peter took us to a Jamaican restaurant for take-out. I’ve had very little Jamaican food in my life, but always liked it when I did. Peter said this particular spot was the best in the city; maybe he’s biased because he lives almost next-door, but then the Jamaican guy in front of us said, “If I can’t have Mama’s cooking ‘cuz she’s back home, I come here!” That’s a good enough testimonial for me.

Katherine Martinko

The jerk chicken that we ordered was divine!  I also got some chicken curry roti and a few beef patties, so fresh from the oven that we had to let them cool before we could bite into them, much to the frustration of my starving toddler.

So, of course, when I found this recipe for homemade jerk chicken, I had to give it a try. While it ended up looking a bit different than the chicken in the restaurant, it tasted fabulous, though somewhat less spicy than what I remembered – maybe because I didn’t double all the spices, which is an option for those who want a more authentic flavour. Don’t be scared off by the lengthy list of ingredients; they’re mostly spices that you’ll have in your spice drawer.

Regardless of how authentic it really was, this chicken recipe is delicious, different from your normal, run-of-the-mill chicken dinners, and very easy to prepare in advance.

Jerk Chicken Ingredients:

1 tbsp ground allspice

1 tbsp dried thyme

1-1/2 tsp cayenne pepper

1-1/2 tsp black pepper

1-1/2 tsp ground sage

¾ tsp grated nutmeg

¾ tsp cinnamon

2 tbsp salt

2 tbsp garlic powder (I used fresh minced)

1 tbsp sugar

¼ cup soy sauce

¾ cup vinegar

½ cup water

juice of 2 limes

¼ cup olive oil

1 hot pepper, seeded and finely chopped

1 cup minced onion

3 green onions, minced

6 chicken breasts

 

Instructions

Homemade Jerk Chicken

In a large bowl, not plastic, combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder, and sugar. Slowly whisk in soy sauce, vinegar, water, lime juice, and olive oil. Add pepper, onion, and green onion; combine well.

With a knife, cut chicken deeply across the grain, place in mixture. Allow to marinate 1 hour at room temperature, or overnight, covered and refrigerated.

To cook chicken, place on a cookie sheet with a couple drops of water. Broil in oven 5-10 minutes either side. Brush well with marinade while cooking. For a hotter and more authentic flavour, double amount of first 7 ingredients.


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Friday, April 20, 2012