silentlucidity

 I had my first Jerk Chicken in high school which my cooking buddies and I made in Food & Nutrition class. I’m not a huge fan of spicy food nor fish which is a shame since I’m from Bangladesh and we are known for our love of fish and everything spicy. I remember as a child, I used run from my mother because she’d try to force me to eat spicy food and there was no way I would! However, after I’ve developed a new hobby of cooking food and trying new dishes and things I otherwise wouldn’t, I let go off that life long fear and took a leap forward into an almost unknown world (I’m still working on it. Next target: fish). So when the teacher divided us in groups and handed us the recipe of the week, I was intrigued. I’ve heard of Jerk Chicken but never actually had any, and here I am being given the opportunity to cook the very dish! Yey. But when I checked the ingredient list and saw CHILI…I kinda freaked out. I tried to convince my buddies to use half the amount but they didn’t dare go against the recipe so I lost the vote. Turns out, the dish was simply DELICIOUS with a nice hot&spicy kick to it. I realized that later though because I downed the chicken and rice lunch with plenty of water. Then I saved my copy of the recipe and made it at home. This time I used half the chili. Everyone loved it and and it became one of my favourite dishes! This traditional and very spicy Caribbean dish is really easy to make though the long list of ingredients may seem a little intimidating for those who prefer to cook with minimal effort. Relax, all you have to do is just blend, mix, marinate and grill/bake. Easy-peasy! (And if you’re like most chili loving Bangladeshis, go ahead and double the amount of heat Just feel free not to save any for me!)

JERK CHICKEN

Ingredients:

6 pieces chicken breast and legs

1 Serrano chilli, seeded and chopped (or 3-4 green chili)

1/4 cup white vinegar

1 onion, chopped

1 T spoon dry thyme leaves (2 T spoon fresh), chopped

2-3 T spoon extra virgin olive oil

1 t spoon salt

1 t spoon ground pepper

2 t spoon ground cinnamon

 1 t spoon nutmeg

1 t spoon ground ginger (or 2 spoon paste)

2 t spoon molasses (or brown sugar)

1 t spoon allspice

half cup lime (or lemon) juice

Options: chopped 1/2 medium tomato, 2 chopped garlic cloves, chopped coriander

***Note: Serrano chillies are said to be 5 times more hotter than jalapeño, so handle them carefully. Wash your hands THOROUGHLY after handling them and wear gloves for extra protection. Once you get the hang of the recipe, adjust ingredients according to taste and need***

Direction:

Put vinegar, olive oil, tomato, molasses, cinnamon, salt and pepper, thyme, nutmeg, ginger, allspice, coriander, lime juice and blend until smooth and saucy. Trim extra fat from chicken and place in a large dish or a large plastic container. Pour marinate over chicken and coat well. Refrigerate over night (or if you’re pressed for time , 2-3 hours. I made last night’s dinner this way and it was delicious!). 

Grilling method:  Preheat grill to medium high. Sprinkle chicken with salt and pepper. Place  skin side down on the grill grates. Cover and cook for approx. 1 hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to serving dish and tent loosely with foil to keep warm and let stand 15 minutes.

Oven Method: Preheat oven to 350°F. Place chicken in a baking pan, skin side up. Grease the pan with a little olive oil and roast until chicken is cooked through, about 50-60 minutes. Check halfway through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the thigh and breast. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Serve with plain rice or rice and bean and Creamy N’ Cool Avocado Cucumber Salad.

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