| It is believed that they Maroons created Jerk Chicken | | | | 2 Tsp. ground black pepper |
| when they brought cooking techniques form Africa to | | | | 1 to 2 Tsp of the following (to taste) |
| Jamaica. The techniques were then added to by the | | | | -ground cinnamon |
| Jamaican ingredients and jerk seasoning that the | | | | -nutmeg |
| Arawak used. They would smoke the meat for a long | | | | -ginger |
| period of time for two reasons. One, to keep away | | | | 1/2 cup olive oil |
| the insects that infest Jamaica. Two, to preserve the | | | | 1/2 cup soy sauce |
| meat for a much longer time after the cooking | | | | Juice of one lime |
| process was complete. This smoking also gave the | | | | 1 cup orange juice |
| meat it distinguished smoky flavor. | | | | 1 cup white vinegar |
| There are two major theories on the origin or the | | | | To Prepare: |
| word "Jerk". First, that is was derived from the Spanish | | | | 1. First chop the garlic, onions and peppers. They need |
| word "Charqui", that the Spanish use to denote dried | | | | not be chopped to finely because they will later be |
| meat. Then over a long period of time this word | | | | liquified with a blender. |
| evolved to "Jerky" and the "Jerk". The second theory | | | | 2. Take all ingredients except the chicken and place |
| consists of the name coming from the act of jerking | | | | them into a blender until all is liquified |
| or poking holes into the meat and stuffing them with | | | | 3. Cut chicken into fourths |
| spice before the cooking process. Today the word | | | | 4. Rub the chicken with the sauce making sure to set |
| "Jerk" is used as a verb to describe a method of | | | | some aside for basting and dipping |
| cooking and as a noun to describe the jerk seasonings | | | | 5. Soak chicken in the sauce overnight to marinade the |
| used in jerk food. | | | | chicken |
| To make the perfect Jamaican Jerk Sauce for | | | | To Cook: |
| Chicken to feed four people you will need the following: | | | | 1. Backing on over on 425 for 30 minutes, then turn the |
| One 3 1/2 lb chicken (3lb of chicken breasts may be | | | | meat over, give it a good basting, and let bake for an |
| used if preferred) | | | | additional thirty minutes |
| 1 scotch bonnet pepper (jalapenos may be used if | | | | 2. You can also grill the chicken slowly, making sure to |
| scotch bonnet peppers are unavailable) | | | | rotating and basting it on a consistent basis. For best |
| 2 Tbsp. thyme | | | | results use pimento wood or charcoal bricks. |
| 2 Tbsp. ground allspice | | | | To Serve: |
| 8 Cloves garlic, finely chopped | | | | 1. Cut each quarter of chicken in to five to six smaller |
| 3 Medium onions, finely chopped | | | | pieces |
| 2 Tbsp. sugar | | | | 2. Serve with Jamaican rice, salad and hardo bread |
| 2 Tbsp. salt | | | | with the remaining jerk sauce as a dip. |