![]() Flip chicken skin side up and brush with ketchup-soy basting sauce (if using). Flip chicken, cover, and continue to grill until lightly charred, about 3 minutes more. Step 4 Reduce heat to low and grill chicken skin side down, covered, until golden brown and lightly charred, 10 to 12 minutes.Using tongs and a paper towel, dip paper towel into oil and lightly brush grates. Step 3 Prepare a grill for high heat heat 5 minutes.Step 2 In a small bowl, stir ketchup and remaining 2 tablespoons soy sauce (if using).Cover and refrigerate at least overnight or up to 12 hours. Add chicken toss to coat, making sure to rub marinade under skin. Transfer remaining marinade to a large bowl. Reserve 1/2 cup marinade refrigerate until ready to serve. Step 1 In a blender, mix Scotch bonnet peppers, scallions, garlic, ginger, brown sugar, pineapple juice (if using), lime juice, thyme, allspice, bay leaves, nutmeg, salt, peppercorns, cloves, and 1/4 cup soy sauce until smooth.And no onions.ĭid you try this recipe? Let us know how it went in the comments! My jerk chicken delivers a subtle kick from the peppers woodsy warmth from the nutmeg, cloves, and allspice savoriness from soy sauce grassy freshness from scallions. And most importantly, you have to babysit and coddle it while it cooks: low-to-medium heat, flipping and basting every now and then. Also no onions, and not too many Scotch bonnet peppers (which could detonate on the palate like an atom bomb). Notably: There MUST be soy sauce (we thank 19th-century Chinese immigrants to the island for this contribution). One of the pitmasters shared some pointers. I landed on the jerk stand Best in the West, which locals insist is Number One. My Jamaican immigrant parents looked down upon adding onions, for example.)Ī recent trip back to my second “home” meant relaxation-and a scouting trip to find the perfect version. (They are also quite confident in their own version of jerk and are quick to let you know that so and so’s is the best. The Taíno passed along their jerk-making skills to their sisters and brothers in resistance, enslaved Africans.īut what is jerk? It’s a way to preserve meat, a marinade, and a cooking method, as Jamaicans will tell you. It’s a fitting metaphor for survival and an implicit slap in the face to their colonizers: We will survive, and thrive, no matter what you do to us. Before European conquest, slavery, and, finally emancipation, the indigenous people of Jamaica, the Taíno, perfected the art of jerk. The origin story of jerk is one of preservation.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |