Jerk Chicken

History

Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat.


There are two commonly held theories regarding how the name "Jerk" came to be used. One is that it originates from the Spanish word "Charqui", used to describe dried meat. Over time this term evolved from "Charqui" to "Jerky" to "Jerk". Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word "Jerk" is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.

Ingredients

Jamaican Jerk Chicken

• 1 whole chicken, halved
• 1 lime, halved
• 1 pinch salt
• 5 tablespoons Jerk Rub Seasoning, (recipe follows)
• 10 leaves of pimento, optional

Jamaican Jerk Rum Rub

• 1 red onion, chopped
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 4 teaspoons white pepper
• 1/4 cup chopped green onion, top
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 5 small jalapeno
• 2 tablespoons olive or vegetable oil
• 1 splash flavourful rum

Directions

Jamaican Jerk Chicken

1. Rub the chicken with lime and salt. Rub jerk seasoning over chicken halves. Marinate in the refrigerator overnight for the best results.
2. Preheat a barbecue grill to medium high.
3. If using, spread the pimento leaves on the grill. Barbecue should be on medium-low heat. Grill the chicken for about 45 minutes, turning often to optimize cooking and browning.
4. Alternatively, you may use your home oven, heated to 375 degrees F., but do not use pimento leaves.
5. Let chicken sit for 10 minutes before cutting into quarters.

Jamaican Jerk Rum Rub

1. Put all ingredients into food processor. Mix on high for 15 pulses.