JERKS'S CHICKEN

Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken.

"Jerk" is traditional Caribbean barbeque very different than the usual barbeque most persons are used to. Chicken or pork is covered with a thick aromatic paste made from scallions, vinegar, allspice, black pepper, and molasses and allowed to marinate overnight before being placed on a  wood or charcoal fire with the addition of pimento (allspice tree) wood. 

I have modified my recipe a bit (original recipe called for adding 1 tablespoon of dark rum which I skipped).  I made a pot roast instead of grilling this.  This dish has become a hit at home as well as with my friends whom I usually invite for dinner.

JERK's CHICKEN

Ingredients

Chicken leg or drumsticks                  6

Garlic,roughly chopped                      2 cloves

Ginger,roughly chopped                     1/4 inch piece

Green chillies,roughly chopped          4

Onion ,roughly chopped                     1 medium

Fresh thyme                                        1 1/2 sprigs

Spring onions greens,roughly

chopped                                              2

Red chilli powder                                1/2 teaspoon

Black peppercorns,crushed                1/4 teaspoon

Clove powder                                      a pinch

Cinnamon powder                              a pinch

All spice powder                                  1 teaspoon

Soy sauce                                           1 1/2 tablespoons

Oil                                                        4 tablespoons

Method

Grind together garlic, ginger, green chillies, onion, fresh thyme, spring onions with greens, red chilli powder, crushed black peppercorns, clove powder, cinnamon powder, all spice powder and soy sauce to a smooth paste. Apply this paste to the chicken pieces. Add oil and mix and let them marinate for two hours in the refrigerator. Heat a non-stick pan and place the chicken pieces in a single layer. Cover and cook on medium heat. When the underside is cooked, turn over and cook till both the sides are evenly cooked and golden. Serve hot. Enjoy.