Keep the chicken moving to prevent it from burning. You’re looking to char up the surface, but not burn it. The Flip: Flip the chicken often when it’s over the direct heat. With this recipe, I recommend grilling it over high direct heat first to create sort of a blackened char before sliding the pieces over to a cooler indirect heat to finish cooking the chicken. The Heat: I generally prefer to bring meat up to temp slowly and then sear over high heat. Rice and beans are traditional sides throughout the Caribbean, but you can give your meal a Southern Americana twist with smoked baked beans or cornbread-though you may want to try my cheddar jalapeño cornbread recipe before you pair it with this dish.įor dessert, go Southern again with either smoked blueberry cobbler or smoked peach cobbler, or stay on the island with this delicious grilled pineapple dessert. There’s plenty of flavor in this recipe, so consider my mild smoked collard greens. What Side Dishes to Serve With Caribbean Jerk Chicken I love me some smoke fried chicken, I’m all about some chimi grilled chicken-but this jerk chicken is without a doubt my favorite. It’s also very prevalent in jerk seasoning, which I also use to make rice, etc.Ĭombined with all the fresh herbs and onions, it’s honestly too good to describe. Not overpowering, but you’ll definitely know it’s there and it’s sort of the signature of jerk sauce. In my opinion, the flavor that jumps out the most is the allspice. If you don’t have wood you can use charcoal. Instead I’ll substitute oak which is my go-to wood for cooking. I won’t be using pimento for this recipe because it’s nearly impossible to find. The smokiness in Caribbean chicken traditionally comes from cooking it over pimento wood. The jerk marinade itself is super flavorful and packed with tons of whole ingredients. The best way I can answer is to say it’s mildly sweet, with a kick of spice, and deliciously smoky. When I make this for someone new, I’m often asked what it tastes like. Jump to Recipe What Does Jamaican Jerk Chicken Taste Like? I’ve modified this recipe only a little from how I was taught so many years ago. Grilling chicken in Jamaica was a real treat. This was well before I started this blog, but I’ve taken any chance I could to get behind the grill since I was a kid. What’s even better, she taught me how to prepare and grill the chicken, so that was super cool. I asked her to teach me to make Jamaican jerk chicken, and she was kind enough to show me her way. The place I stayed had an in-house chef who was amazing and just the nicest lady. Many years back, I had the great fortune of spending a week in Jamaica on vacation. I often blog about recipes that I have adapted to the grill from my childhood, or about flavor profiles influenced by my travels during my time in the U.S. Given how inexpensive chicken quarters can be when they’re on sale, I knew it was time to share this recipe with others. For some reason, this Caribbean jerk chicken just fell out of the rotation. It’s sensational, the kind of rice that is so flavourful you can eat it plain.This Caribbean jerk chicken recipe, along with my smokey grilled chicken quarters are likely my two favorite chicken dishes. I served the jerk chicken with Imma’s Caribbean Rice with Red Beans. □ I made these in the photo in the oven, but I’ve provided directions for the grill/BBQ as well. But that just ain’t gonna happen in my backyard! So I’m sticking with Imma’s oven baked version. I would love to be able to make real jerk chicken over charcoal with pimento wood. What I love about Imma’s recipes is that she shares home cook versions of Caribbean recipes. Real ingredients that ordinary people can find and cooking methods for ordinary folks like me. Recipes for jerk chicken, like many signature dishes of cuisines from around the world, vary wildly though they have common ingredients. I’ve tried quite a few jerk chicken recipes, including from celebrity chefs. But this Oven Baked Jerk Chicken recipe by Imma from Immaculate Bites is my favourite. As soon as I saw her recipe, I knew I would try it and I’ve made it twice already. Look at the thick sticky marinade on the chicken! It hits my sweet spot perfectly – big, punchy, spicy flavours. No one was complaining about lack of choice, believe me! That was my first jerk chicken experience and I’ve never looked back. It was an extensive banquet consisting of peas ‘n rice, corn on the cob, a green salad and jerk chicken…. One of the best nights I remember from my holiday to the Bahamas was at a beach bar where we drank cheap beer, danced barefoot on the sand and lined up in long queues for dinner served on paper plates. Served with Caribbean Rice with Peas (actually, it’s beans – but the dish is called “peas”!) But I can give you a taste of the tropics in your own home! Happy days! Sweet. ♥ I can’t transport you to the Caribbean.
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