JERK
CHICKEN or PORK: This is the most important food you could
serve at your reggae party.
NODDACLU
Jamaican Jerk Chicken -
Jerk Chicken is a Jamaican standard
originating from an area in Jamaica called Boston Beach. Today
you can still visit this area which is the Jerk Chicken capital
of the world. There are many stalls with many great jerk pork
and chicken recipes claiming to be the best. NODDACLU, Hull's
own Reggae Island Party Band since 1992 has their own twist on
this popular Jamaican dish.
Ingredients:
1 whole chicken, chicken parts, pork ribs or pork loin. 4-6 scotch
bonnet (harbenero) peppers, 1 full bulb of garlic, 3 small
onions, scallions, 1/4 of sugar, 2 table spoons of thyme, 2 table
spoons of salt, 1/4 cup of all spice, 2 teaspoons of black pepper,
1 cup of orange/mango juice, 1 cup of white vinegar, 1/2 cup of
soy sauce, 1/2 cup of olive oil, and one lime.
Preparation:
Chop onions, scallions, scotch bonnet peppers, and garlic
coarsely. Put in a food processor or blender with all the above
ingredients (except the white vinegar and lime) and blend. Add the
juice of the lime to the mixture and blend again until smooth.
Rub chicken with white
vinegar all over in and out. You do not have to do this step with
pork. If using a whole chicken, cut it down the middle then cut
the two halves in half so you have four quarters penetrate the
skin with a fork so marinate can penetrate. Pour mixture over meat
until all areas are well seasoned. Put in a container over night.
( at least 4 hours ).
Cooking:
The art
of jerk chicken is in the slow roasting or grilling process. You
need lots of time and it is a great thing to do while you are
cleaning your house waiting for your guests.
Grill:
Put one side of your grill on low and put the meat on the other
side of the grill on the top rack if possible. "Jerk" the chicken
by turning it frequently exposing all sides. Slow roast until the
skin turns reddish brown. Baste often. Serve with rice, and plenty
of bread to cool the fire. Wood chips such as hickory, apple
wood... can be add the last fifteen minutes to the coals.
Pimento wood is used in Jamaica and is the tree that produces
allspice seeds.
If you are making ribs
and want the meat to fall off the bone. Wrap the basted ribs in
tin foil and put in the oven on 250 degrees for about two hours.
Then put them bone side down on a grill for about twenty minutes.
Do not turn them over. Cook until the meat turns dark and a bit
crusty.
Oven:
Keep meat in a tin pan covered with foil in a 300 degree oven for
about two hours. Pour off excess marinate for use later and let
the meat roast slowly until reddish brown. Turn and baste
frequently.
Disclaimer:
NODDACLU is not responsible for people who may need medical
attention after consuming large amounts of any of the described
foods. All these foods should be eaten with caution and always
combined for the best effect. The Surgeon General has warned that
smoking the I-shants is less dangerous than eating and drinking
the above food on a day to day basis, so you may want to take his
advice.
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