9/22/2023 0 Comments Jerk chicken meal![]() The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165☏ for the breast and 170☏ for the thigh when checked with a meat thermometer. Cook for about 40-50 minutes, keeping the internal grill temperature between 350☏ and 400☏, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. Place chicken halves, skin side down on the grill grates. Sprinkle chicken halves with salt and pepper. Make the Jerk seasoning by mixing together 2 teaspoons kosher salt and all spices in a small bowl. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Set aside to use as a basting sauce for the chicken. Put the remaining marinade into a small saucepan.īring to a boil, reduce heat and simmer for 10 minutes. When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Or, strip the meat from leftover jerk chicken and use it in salads. However, if there are leftovers, refrigerate them for up to five days and eat cold. By new I meant if you are used to hot, smoked or sweet. We don't recommend cooking the chicken in advance, because it will lose some of its crispness and juiciness. This jerk chicken is like barbeque chicken but with a new spice or seasoning running through it. You can even make the marinade up to a week in advance and refrigerate it. It marinates overnight, so the work of creating the marinade happens a day before you cook it. If you're looking for a recipe that doesn't require a lot of work the day you're cooking it, this jerk chicken is perfect. ![]() That adaptation became the Caribbean residents' method today to make jerk chicken. It's believed they taught the method to African slaves who adapted it. The method may have started with the Taino, the indigenous people of the Caribbean, in the 15th century as a way to preserve meat (the word jerk is related to jerky). The art of jerking (or cooking with jerk spice) originated with Amerindians in Jamaica from the Arawak and Tano tribes who intermingled with the Jamaican Maroons. Spices coat chicken-or beef, pork, seafood, and even vegetables-that's cooked slowly over a fire. Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. ![]() Jerk is a cooking method traditionally used in throughout the Caribbean and often associated with Jamaica in particular. ![]()
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