“Jamaican” you said? Yes, an Easy and Quick Jamaican Jerk Chicken.
And this would not be the first time we write about Jamaican cuisine, or the [counts fingers] er… many times we have written about other Caribbean cuisines. And to introduce you to Jamaican cuisine we bring you a very simplified version of its most famous dish.
You’ll love this Quick, Easy Jamaican Jerk Chicken Recipe, and perhaps get inspired to try the original version.
One of the best ways to learn more about your own culture is to study that of your neighbors. Not surprisingly Caribbean cuisines have more in common when it comes to ingredients and cooking methods than they have differences.
When I was contacted a few weeks ago to take part in the Mizkan Latino Cooking Challenge – along with several other talented Latino bloggers – I was offered something I could not turn down: a chance to get out of my comfort zone and explore other cuisines, and how to incorporate them into our own. Good food is good food, and much as we love our Dominican food we are not closed to savoring the flavors from beyond our shores.
But let’s say you just don’t feel like cooking, even with this easy recipe. Well, have I got good news for you: This week I was given the chance to try one of World Harbors wonderful marinades, my choice? Jamaican Jerk (check the video).
What to serve with Jamaican Jerk Chicken?
Only one thing left to say: Yum!
- 12 chicken thighs
- 1 cup of Mizkan's Jamaican Jerk Sauce
- Juice of two limes
- 4 tablespoons of ground cayenne pepper
- 1 tablespoon of brown sugar
- 1 tablespoon of garlic powder
- 1 tablespoon of ground ginger
- 1 tablespoon of onion
- 4 tablespoons of vegetable oil (soy, peanut or canola)
- A pinch of ground allspice
- 1 tablespoon of dry thyme leaves
- 4 tablespoons of soy sauce
- 1 teaspoon of salt
Pre-heat oven to 375 ºC (190 ºC).
Strip the chicken of all fat, but don't remove the skin (I removed the fat under the skin without cutting it off completely).
Mix all the ingredients minus the chicken and stir to form a paste.
Rub this paste on the chicken, try to get some under the skin too.
Place on a baking tray with wire rack skin side up.
Cook in the oven for 45 minutes, or until some of the skin has blackened. Remove from the oven.
Serve with moro de habichuelas (rice and beans).
To cook on the BBQ, just follow the instructions, but instead of cooking in the oven, grill over medium fire until it's cooked completely and the skin is charred (about 13 mins on the skin side, 7 on the other).
This is SPICY! You've been warned, if you don't like food that is very spicy you may have to reduce the cayenne pepper powder.
This post is sponsored by Mizkan, but these opinions are 100% mine. To learn how to make this dish even easier, check this video and how I prepared Jamaican Jerk Chicken with Mizkan’s Jamaican Jerk Sauce.