A Taste of Jamaica – Jerk Chicken Recipe

We know that guests are going to expect certain iconic foods when they come to our island, and we like to deliver. Though the best way to get an authentic taste of Jamaican “jerk” is to visit us in person, here’s a recipe you can try at home … just to whet your appetite for the real stuff!

• 1/4 cup Pimento ( allspice berries)
• 1 cup Pineapple juice
• 3 tablespoon Worcestershire sauce
• 1 Red stripe beer or any beer of choice
• 1/2teaspoon ginger minced
• 3-4 garlic cloves
• 4-6 Scotch bonnet peppers ( add peppers to get desired spice level) OR pre made Jerk Marinade
• 1 tablespoon ground thyme or 2 tablespoons thyme leaves
• 1-2 bunches scallions (green onions)
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 tablespoon soy sauce

1. Put content in a food processor or blender and liquefy
2. Pour sauce in a Jar and keep refrigerated.
3. The sauce will keep forever if kept refrigerated
4. To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.
5. To make the jerk sauce add Red stripe beer and jerk seasoning in a sauce pan with ketchup and pineapple juice on low flame and allow to simmer for 30minutes to an hour.
6. You can use the jerk sauce to base chicken on grill while cooking.

Seasoning Instruction for Chicken
• Leave skin on chicken
• Rub the meat (chicken, pork or beef) with the seasoning.
• With chicken, be sure to rub under skin and in cavities
• Marinate overnight.

Seasoning Instruction for Pork or Beef
• Rub the meat. If using a pork shoulder, make shallow cuts and rub in.
• Marinate overnight.

Seasoning Instruction for Fish
• Can also be used with fish, but use a “steak fish” like grouper, dolphin, king
• Marinate overnight.

Cooking Instructions
• Grill at lowest possible setting over charcoal until juice runs clear done.
• Pimento(all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
• Chop meat into pieces, and serve traditionally with hard-dough bread