Caribbean Jerk Chicken
10 servings
60 minutes
Jerk chicken Caribbean style is a bright and aromatic dish from the sunny islands of the Caribbean Sea. Its history roots in Jamaican cuisine, where spices and smoky grill aroma create a unique flavor. A marinade of allspice, nutmeg, cinnamon, thyme, garlic, and fresh citrus juice gives the meat spiciness, sweetness, and a slight tang. After long marination, the chicken is grilled to absorb the smoky aroma and develop a delicious crust. The dish pairs perfectly with rice, baked bananas or tropical salads.
1
In a food processor, mix all ingredients with the butter until smooth.
- Green onion tops (scallion greens): 8 pieces
- Garlic: 4 cloves
- Onion: 1 head
- Brown sugar: 0.3 glass
- Thyme: 2 tablespoons
- Ground allspice: 2 tablespoons
- Ground nutmeg: 1.3 teaspoon
- Cinnamon: 1 teaspoon
- White (distilled) vinegar: 0.5 glass
- Soy sauce: 0.3 glass
- Freshly squeezed lime juice: 0.3 glass
- Freshly squeezed orange juice: 0.3 glass
- Vegetable oil: 0.3 glass
- Chili pepper: 3 pieces
2
Place the chicken in a bowl, pour in the marinade, and coat the meat in the resulting paste.
- Poussin (young chicken): 3 pieces
3
Cover with a lid and place in the refrigerator overnight.
4
Light the grill.
5
Take the chicken pieces out of the marinade.
6
Salt and pepper the chicken.
- Salt: to taste
- Ground black pepper: to taste
7
Grill the chicken until browned, about 30 minutes.
8
Transfer to a dish and serve.
