Jamaican Jerked Chicken

Name: Jamaican Jerked Chicken
Prep time: P2H30M
Cook time: P1H
Total time: P3H
Yield: 6
Cuisine: Fusion
Ingredients: pork loin chops; garlic cloves; chicken breasts; red pepper flakes; chicken legs; red wine vinegar; allspice berries; peanut oil; nutmeg; salt; cinnamon; black pepper; scallions, spring or green onions; bay leaves; pickapeppa sauce

Jamaican Jerked Chicken recipe

Yield

6 servings

Prep

150 min

Cook

60 min

Ready

3 hrs

Ingredients

Amount	Measure	Ingredient	Features
6		pork loin chops	*
1	large	garlic cloves chopped	*
3		chicken breasts split	*
1	teaspoon	red pepper flakes
6		chicken legs	*
3	tablespoons	red wine vinegar
		allspice berries whole	*
¼	cup	peanut oil
¼	teaspoon	nutmeg fresh, grated
½	teaspoon	salt
½	teaspoon	cinnamon ground
¼	teaspoon	black pepper fresh, ground
8		scallions, spring or green onions chopped	*
2		bay leaves crumbled	*
		pickapeppa sauce	*

Ingredients

Amount	Measure	Ingredient	Features
6	each	pork loin chops	*
1	large	garlic cloves chopped	*
3	each	chicken breasts split	*
5	ml	red pepper flakes
6	each	chicken legs	*
45	ml	red wine vinegar
1	x	allspice berries whole	*
59	ml	peanut oil
1.3	ml	nutmeg fresh, grated
2.5	ml	salt
2.5	ml	cinnamon ground
1.3	ml	black pepper fresh, ground
8	each	scallions, spring or green onions chopped	*
2	each	bay leaves crumbled	*
1	x	pickapeppa sauce	*

Directions

Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1½ inch; thick and 3 inches to 4 inches long.

Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.

To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 minutes, stirring often; 2 tablespoons at a time, crush berries in mortar and pestle.

In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tablespoon vinegar; crush into pasty mixture.

Add rest of vinegar, oil, salt, pepper and bay leaves.

Turn mixture over pork and chicken and rub meat with seasoning, coating evenly.

Cover and refrigerate 2 hours or overnight.

Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6 inches or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done.

If desired, halfway through cooking time toss 1 teaspoon whole allspice berries into fire.

Cut cooked pork into ⅓ inch slices and serve with chicken.

Accompany with Pickapeppa sauce.

Serves 6 to 8.

(Note: Can also be cooked in preheated 350℉ (180℃) F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor.)

(Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores.)