The term "jerk" refers to a method of marinating and grilling meat with a unique blend of herbs and spices. While originally developed by the Arawak Indians, it was later perfected by African slaves in Jamaica. This historical tradition has resulted in a dish that boasts a rich cultural heritage and an explosion of unique savory and aromatic flavors, making these jerk chicken thighs worth experiencing.
Ingredients
•1 tsp allspice
•½ tsp nutmeg
•½ tsp cinnamon
•1TB black peppercorns
•Salt to taste
•1TB thyme leaves
•4 garlic cloves
•1-2 habanero peppers, stems removed (optional)
•1 bunch green onion, roughly chopped
•1 2-inch piece ginger root
•2 TB soy sauce
•Juice of 2 large limes (about 4 tablespoons)
•8 chicken thighs, bone in, skin on
Instructions
1. Put allspice, nutmeg, cinnamon, salt, peppercorns, thyme, garlic, habaneros, green onion, ginger, soy sauce, and lime juice in a blender or food processor until it becomes a paste.
2. Put the chicken in a bowl, add the paste and coat the chicken. Cover and marinate in the refrigerator for at least 6 hours.
3. Before cooking, take the chicken out of the fridge and allow it to sit for an hour to remove the chill.
4. Put the chicken thighs in a baking dish and place in a 350 degree oven uncovered. Bake for 45 minutes to an hour or until well browned.
5. Remove from the oven and serve with some Jamaican rice and sweet plantains!
8 servings
