Authentic Caribbean Jerk Chicken Oven Ready by John Hooton
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Authentic Caribbean Jerk Chicken Oven Ready by 


A friend asked me about making Jerk Chicken from scratch the other day, so I dug around for some recipes to give it a try. The verdict:- “better than in Jamaica” according to my son, spice connoisseur of the family, and I must say this was very tasty indeed.

This picture shows the chicken which has been marinaded in the sauce overnight and is now ready for the oven. It is surrounded with the ingredients for the rice and peas, the traditional accompaniment to this dish.

Serves 4
Ingredients
• 4 chicken quarters with skin
• Juice of 1 lemon
• 1 quantity dry jerk seasoning (see below)
• 1 quantity juicy jerk seasoning (see below)

For the dry jerk seasoning
• 1 tsp all-purpose seasoning
• 1 tsp ground allspice
• 1 tsp mixed dried savory, marjoram, oregano, thyme, rosemary, basil and tarragon
• 1 tsp salt
• 1 tsp ground black pepper

For the juicy jerk seasoning
• 1 sweet red pepper, seeded and chopped
• 1 spring onion, green end only, chopped
• 1 onion chopped
• 1/4 tsp chilli powder
• 1/2 tsp dried chilli flakes
• 2 tbsp ground allspice (pimento)
• 2.5cm/1 inch piece fresh root ginger, peeled and grated
• 2 garlic cloves, crushed
• 3 tbsp mixed dried herbs
• 1 tbsp dried basil
• 3 tbsp all-purpose seasoning
• 1 tsp fresh ground nutmeg
• 1 tsp fresh ground cinnamon
• 2 tbsp fresh coriander leaves
• 1 tsp salt
• 2 tbsp coarse ground black pepper
• 500ml/18 fl oz bottle tomato ketchup

How to make jerk chicken
1. Rinse the chicken under cold running water, then sprinkle over the lemon juice, drain and pat dry with kitchen paper.

2. Put the chicken into a non-metallic dish. Rub in the dry seasoning, then pour on the juicy jerk seasoning and turn the chicken until coated. Chill for 4 hours or overnight, if you’ve time.

3. Turn out into a deep ceramic roasting dish and roast in a pre-heated oven at 220C (gas mark 7) for 50 minutes turning over the chicken pieces halfway through.

4. Serve with rice and peas (see recipe below) and chilli barbecue sauce if desired.

Rice and Peas
The ‘peas’ in this dish are kidney beans and if you are cooking the dry variety rather than canned, make sure that they are cooked thoroughly before you add them to this recipe as they can be toxic if not cooked properly.

Ingredients
3 Cups of Rice
2 Cups Water
1 Can of Coconut Milk
4oz cooked Kidney Beans or one Can of Kidney Beans (strained & washed)
1 tsp Salt
1 tsp Pepper
1 Scotch Bonnet Pepper
3 tbsps of Olive Oil
3 Cloves of Garlic crushed
3 Spring Onions crushed

Fry the crushed garlic in the oil for about three minutes then stir in the rice and fry for a further 2 minutes. Add the coconut milk and the two cups of water.

Add the salt and pepper, the kidney beans, the crushed spring onions and the scotch bonnet pepper whole. Don’t chop it up as we just want to impart a peppery flavour to the water.

Bring to the boil, cover and leave on minimum heat for 40 minutes. You can check after 20 minute that this is not drying out. There should be a small amount of steam escaping from the lid which tells you there is sufficient water. If not, just add a bit more without soaking it. After 40 minutes, the rice will be cooked and there should be no water left in the pan. Serve with the jerk chicken.

Technical Details:

Camera: Nikon D5000
Lens: Nikkor 18-200mm f/3.5
Focal Length: 22mm
ISO: 1100
Exposure: 1/30 sec at f/3.8
Lighting: Daylight
Post Processing: Photoshop CS3

All images © 2010 John Hooton Photography

Retired Professional Photographer, web designer, software developer, still dabbling in photography and all things technical!

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Comments

  • redladyart
    redladyartabout 5 years ago

    Oh my goodness! I’m sitting here drooling. ha ha ha……..great shot and thanks for the recipe John! :))

  • Thank you very much Sharon, you are always first here!! This worked really well and it is quite easy as you get to put your feet up while it is marinating, lol!

    – John Hooton

  • redladyart
    redladyartabout 5 years ago

    I love cooking so am always happy to see your great food photos and recipes. :))

  • main1
    main1about 5 years ago

    MmmmMmmm Looks great John. I will have to try this one for sure. :)

  • My son has just polished off the remainders of the rice and marinade and is still raving about it – must be good!

    – John Hooton

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