Jamaican Jerked Chicken, served with salad and French Fries, is a special at Calico Jack’s in the Sea Splash Resort in Negril. Photo by Veronica Hill.
Who doesn’t love a good Jamaican Jerk chicken recipe? I certainly do, and it’s pretty easy to make!
Traditionally, jerked pork was the local’s favorite. It was loaded with a thick paste of peppers and spices, wrapped in plantain leaves and then buried in a hole filled with hot stones where it is baked. The word jerk’s origins are unknown; some believe it to be linked to the Dutch word gherkin, meaning “to pickle or marinate,” while others believe it refers to the jerking motion of turning the meat over the coals.
- 1/2 cup ground allspice berries
- 1/2 cup packed brown sugar
- 6-8 garlic cloves
- 4-6 Scotch bonnet (habanero) peppers
- 1 tablespoon ground thyme or 2 tablespoons thyme leaves
- 2 bunches green onions
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- salt and pepper to taste
- 2 tablespoon soy sauce