"What's for chicken?" is a humourous twist on "What's for dinner?" where you will find recipes, tips and inspiration to create meals for your family and friends that impress and satisfy a wide range of tastes.

Jerk Chicken

Image 5In many hot climates like the Caribbean, refrigeration was not a luxury many people had years ago. Poultry and meat in this type of climate spoiled quickly. So it was cooked long and slow to ensure any bacteria were destroyed. Spices were used for flavour but also to mask any unpleasant odours. Out of this type of cooking was born many Caribbean favourites including Jerk chicken. These dishes and cooking methods were passed down from generation to generation. Today even though refrigeration is not usually an issue Jerk chicken is still a Caribbean favourite and a hit at any barbecue.

This recipe works well on the grill or in the oven.
Here is my super, simple, delicious recipe.

The Ingredients

I chicken cut into 8 pieces (legs, thighs, wings, breasts),
Vegetable oil
4 Tbsps – “Cool Running” Jerk seasoning
A goodly splash of Frank’s Louisiana Hot sauce or other hot sauce
a big splash of white wine or beer
Salt

The Method

Mix the oil, salt, Jerk seasoning and wine or beer, mix well and rub all over chicken pieces.
Marinate overnight or for at least 2 hrs.

For the Oven

Preheat oven to 375 F
Place chicken pieces in a shallow, lightly oiled baking dish
Bake for 1 hour or until cooked, turning once
Chicken is done when juices run clear or it reaches an internal temperature of 165F
Broil for 5 minutes to crisp

For The Grill

Prepare your grill for high, direct heat. If you are using charcoal make sure there is a cool side to the grill where there are fewer coals.
The key here is to moderate your heat. Either set the coals of the grill all on one side so you have a cool side, or, if you have a gas grill, turn one side off after the grill is hot
Place the chicken pieces skin side down on the hottest side of the grill in order to sear the skin. Grill for 3-5 minutes, depending on how hot the grill is (you do not want the chicken to burn).
Turn one side of grill off, and move the chicken pieces to the cool side of the grill, skin side up.
Cover the grill and cook undisturbed for 20 minutes.
Turn the chicken pieces over, cover the grill and cook for another 20 minutes. Repeat, turning the chicken pieces over every 20 or 30 or 30 minutes until cooked about 1 hr.
Chicken is done when juices run clear or it reaches an internal temperature of 165F
Finish chicken on the hot side of grill, skin side down for 2-3 minutes to further crisp the skin.

Serve

With Franks Louisiana Hot sauce, Island Corn and Tangy Slaw

singing-chicken

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