Jerk refers to a style of cooking in which the main ingredient—which most often is chicken but may also be beef, pork, goat, boar, seafood, or vegetables—is coated in spices and slow-cooked over a fire or grill. Jerk chicken though mostly associated with Jamaica is common throughout the Caribbean and is often accompanied with side dishes which include rice, beans, plantains, sweet potatoes, and small cornbread fritters.
5 cloves garlic, chopped
1/4 cup green onion tops, chopped
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/4 cup lime juice, freshly squeezed
1/3 cup vegetable or canola oil
3 tablespoons dark rum
2 tablespoons soy sauce
2 tablespoons water
1/2 teaspoon Jamaican Scotch Bonnet Chile Flakes or 1/2 teaspoon Habanero Chile Crushed (more or less depending on your heat tolerance)
3 1/2 Tablespoons Jamaican Jerk Seasoning
1 Tablespoon Fresh Ginger, minced
2 (3 To 4-Lb.) Chickens, quartered
Place all ingredients except chicken in food processor and pulse until thoroughly combined.
Place chicken in re-sealable container and toss with jerk marinade. Cover and refrigerate for at least 6 hours but ideally overnight.
Prepare medium-hot grill or heat gas grill on medium high. Place chicken on grill, skin-side down and cook, turning once, about 8 minutes, until crust forms. Flip over and continue cooking until instant-read thermometer inserted into deepest part of breast registers 145°F to 150°F.
If chicken starts to burn before temperature is reached, carefully slide to cooler side of grill, cover, and continue cooking until done, about 40 minutes. Garnish with fresh lime slices and serve with rice, beans, plantains or sweet potatoes for an authentic Caribbean meal.
Recipe: Caribbean Spiced Fried Plantains