A GLOBALISED GUIDE TO THE BEST IN FOOD: COOKING IT, EATING IT AND ENJOYING IT!
Tuesday, March 17, 2009
The best jerk recipe I've ever tasted, is fragrant, fiery hot and smoky all at once. It's from Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight. This pefect for a barbecue, and a nice change from other hot type dishes. Serve with your favorite potato salad.
Good eatin' mon!
1 medium onion, coarsely chopped
3 medium spring onions, chopped
2 Scotch bonnet chiles, chopped (use any really hot chili pepper).
2 garlic cloves, chopped
15 g five-spice powder
15 g allspice berries, coarsely ground
15 g coarsely ground pepper
5 g thyme, crumbled
5 g freshly grated nutmeg
5 g Salt
125 ml soy sauce
5 ml vegetable oil
As many chicken thighs as you need
How to do it:
In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.