Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, jamaican jerk chicken. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
The best Jamaican Jerk Chicken including oven and grilling instructions! It's incredibly flavorful thanks to hours of marinating in a vibrant and deliciously seasoned marinade. Jerk chicken is a traditional Jamaican recipe which consists in chicken marinated in a spicy blend for a few hours and then grilled on a BBQ.
Jamaican Jerk Chicken is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Jamaican Jerk Chicken is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Jamaican Jerk Chicken:
- Prepare 4 chicken legs
- Get 1 tin light coconut milk
- Prepare 1 lime
- Make ready 1 tbsp jerk spice
- Prepare 1/2 Tbsp vegetable oil
- Get 4 spring onions chopped
- Get 1 cup basmati rice
- Get 1/2 can kidney beans
- Take 1/2 cup frozen garden peas
- Make ready 2 naan bread
- Get Mango chutney
All varieties of meats and even vegetables are traditionally marinated in a paste. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible. Jerk spice is the classic flavor of Jamaica, and jerk chicken is one of the island's quintessential dishes. While there are as many variations on the recipe as their are cooks, all jerk chicken has a.
Instructions to make Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- Mix together 200ml of coconut milk and 100ml cold water into a jug
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used. Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe adapted from Jamaican cookbook authors. Jamaican jerk seasoning packs a wallop of herby, fiery, and tangy flavors unlike anything else.
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