Jamaican Jerk Chicken

Jamaican Jerk Chicken

PREP TIME

30 minutes

COOK TIME

90 minutes

YIELDS

4

Ingredients

  •  1/2 pkt (17 g) Jamaican Jerk 35g
  • 500 g chicken drumsticks 
  • 1 onion, chopped 
  • /2 tbsp brown sugar 
  • 2 tbsp white vinegar 
  • 1 1/2 tbsp soy sauce 
  • 1/4 cup orange juice 
  • 1/2 lime, juiced

Memories

Like most Caribbean islands, Jamaican foods are derived from many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portuguese, and Chinese.

The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. It was traditionally cooked in open-ground pits.

Directions

STEP 1

Combine all ingredients except onion in a bowl with 2 tbsp olive oil. Let marinate 30 min. 

STEP 2

Sauté onion, 5 min. Add marinated chicken pieces, sauté 5 min. 

STEP 3

Return remaining marinade and simmer until chicken falls off the bone. Approx 60 min. 

HOW TO SERVE

Serve with cooked rice, pineapple salsa* and garnish with fresh coriander.


HINTS & TIPS

SIDES &CONDIMENTS

Pineapple salsa*:

  • 100 g pineapple
  • 1/2 each diced onion, fresh chilli and capsicum
  • Mix all ingredients into a bowl with the juice of 1/2 lime and toss to coat.

Set aside for serving.

SWAPS & ALTERNATIVES

Veggie combos: omit salad and rice and serve with steamed potatoes and broccoli.

Reduce meat: 250 g chicken + 200 g cooked chickpeas.