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Jamaican Jerk Chicken - ChicagoTribune

Jamaican Jerk Chicken - ChicagoTribune is built on Whole Chickens Each Jerk Marinade, Garlic, Onions, Scotch Bonnet Or Habanero Chilies, and Vegetable Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2
• 6 clove
• 2
• 2
• 3 tbsp
• 1 tbsp
• 2 tsp
• 1 bunch
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Place chicken in shallow glass baking dish; set aside.

2. 2

   Place marinade ingredients in bowl of food processor or blender; process until pureed.

3. 3

   Rub marinade over chicken until thoroughly coated.

4. 4

   Cover with plastic wrap; refrigerate 2 hours or overnight.

5. 5

   Prepare grill for high heat.

6. 6

   Remove chicken from marinade; grill about 3 minutes on each side.

7. 7

   Reduce heat on grill to medium.

8. 8

   Cover; cook 10 minutes.

9. 9

   Turn chicken; cook until cooked through, 10-15 minutes longer.

10. 10

    The prepared meats, typically chicken or pork, are given a long, smoky roast over a charcoal fire, preferably laid on branches of the allspice tree.

11. 11

    "One of the world's great barbecues is jerk," proclaims Miami-based food writer Steven Raichlen, author of "How to Grill."

12. 12

    The origin of the name "jerk" is not totally clear.

13. 13

    Author Norma Benghiat writes in "Traditional Jamaican Cookery" that the word "jerk" is "the English form of a Spanish word of Indian origin, meaning to prepare pork in the manner of the Quichua Indians of South America." The following recipe is adapted from food writer Enid Donaldson's book, "The Real Taste of Jamaica."