Sunday, May 12, 2013

#101 Jamaican Jerk Chicken

Now I am truly having fun with this journey. This is dish #101, and we have been cooking away from our familiar favorites which we have mostly covered. Last week, we made Jamaican Jerk Chicken. "No there's no such thing as a jerk chicken, that's not nice to say", said my little one as we were reading the recipe. Haha! And so I explained to her that "jerk" refers to "Jamaican jerk spice", which is a fragrant mix of spices such as cinnamon and allspice among others, and rubbed dry on meat, seafood or vegetables before throwing them on the hot grill. "Ohh, ok", she replied. :) The two must-have ingredients in a Jamaican jerk are allspice, also called pimiento in Jamaica and Scotch Bonnet peppers. Since we did not have the latter at our disposal, we used cayenne pepper instead. The result? It was great! The chicken was tender, juicy and full of flavor. Everyday we are discovering amazing dishes that we don't even know which restaurant it is served nearby. But I am not sure if I will dine at a restaurant someday soon. I'm too spoiled and having too much fun now. :)
Yield: 4 servings



2 tablespoons vegetable oil
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
4 bone-in, skinless chicken breast halves

  1. In a big bowl, add the first 8 ingredients, mix well.
  2. Add the chicken breasts to the bowl, and toss until well coated.
  3. Grill or broil on high for 5 to 7 minutes or until done.


I served it with mango salsa, which is very popular in the West Indies.
Now very popular in my home too. :)

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