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Jamaican Jerk Chicken Recipe, contributed by Tracie Blake
We inherited the "jerk" method from the Arawaks, the earliest recorded inhabitants of Jamaica. They found their food through farming, hunting and fishing. To preserve their meat they used a storage method called "jerking".
Here they dug a hole in the ground, place stones on the bottom, place their meat on top and poke holes in the meat.
After this, they would insert a mixture of herbs and spices in the holes. Then, when desired, they would cut portions of the meat and cook on an open fire -this gave the meat the "smoked" flavour.
We may not have kept the preservation method, but certainly kept the approach to seasoning and cooking, and this has been passed down and inculcated as a part of our unique culture from generation to generation.
Today, we jerk a wide array of meats including chicken, pork, lobster, conch and fish.
The Jamaican Jerk Chicken is special though, it’s a delectable way of cooking chicken that melts in your mouth and tantalizes the taste buds making you want more and more.
Of course, the secret is…. actually no secret at all, the ingredients.
Here is a simple recipe. Go ahead, give it a try!
Serve with rice & peas and vegetables, festival- or anything you like!
Results are best if cooked on a grill but it can also be baked in an oven. If you have any sauce left over, don’t worry because it can be used as dipping sauce on the side.
Believe me; you really haven’t had Jerk, until you’ve had our Jamaican Jerk Chicken!
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