Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, jamaican jerk chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Jamaican Jerk Chicken is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Jamaican Jerk Chicken is something which I’ve loved my whole life. They are nice and they look fantastic.
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery Jamaican Jerk Chicken. this link is to an external site that may or may not meet accessibility. This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island.
To begin with this recipe, we have to prepare a few ingredients. You can cook jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Jamaican Jerk Chicken:
- Make ready 4 chicken legs
- Make ready 1 tin light coconut milk
- Prepare 1 lime
- Get 1 tbsp jerk spice
- Prepare 1/2 Tbsp vegetable oil
- Prepare 4 spring onions chopped
- Make ready 1 cup basmati rice
- Get 1/2 can kidney beans
- Take 1/2 cup frozen garden peas
- Make ready 2 naan bread
- Make ready Mango chutney
Place on grill until crispy and cooked all way through. Jamaican jerk chicken on the grill recipe. Here's a fun bit of jerk history: the word jerk refers to a way of cooking that's popular in Jamaica. All varieties of meats and even vegetables are traditionally marinated in a paste.
Steps to make Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- Mix together 200ml of coconut milk and 100ml cold water into a jug
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You'll want to make this all year round! Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible. The key to jerk chicken that tastes like it does in Jamaica is to use pimento wood on the grill and make sure your meat gets those dark, crusty edges. This recipe adapted from Jamaican cookbook authors.
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