POLOKWANE – 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.
Jerk cooking has developed a following in United States, Canadian and Western European cosmopolitan urban centers with Caribbean/West Indian communities.
Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.
Ingredients
- 3 cloves garlic, chopped
- 2 hot chilli peppers, chopped
- 1 onion, chopped
- 30g ginger, peeled and sliced fresh
- 60ml fresh thyme, chopped
- 45ml allspice, ground
- 2 x KNORR Chicken Stock Pot
- 15ml brown sugar
- 2.5ml Robertsons Ground Black Pepper
- 4 tbsp white wine vinegar
- juice of 2 limes
- 60ml vegetable oil
- 12 bonein chicken thighs
Method
- Process all ingredients except oil and chicken in blender or food processor until smooth. With blender running, slowly add oil to make a smooth paste.
- Combine chicken and marinade in a large plastic bag; turn to coat. Seal bag and marinate in refrigerator for about 4 hours.
- Remove chicken from marinade, discarding marinade.
- Grill chicken for about 20 minutes or until chicken is thoroughly cooked, turning once.
- Serve with rice, salad and your favourite hot sauce.
This recipe was provided by What’s for Dinner.
