“Here in Jamaica, jerk chicken is a staple,” says Anthony Miller, Executive Chef at Hedonism II in Negril, Jamaica. “It’s the perfect summer dish with a nice amount of spice and the right amount of flavor. You can customize it to be as hot or as mild as you wish.”
- 12 scotch bonnet peppers, seeded
- 2 bunches of scallions
- 7 kg onion
- 8 cups soya sauce
- 4 ounces ginger, peeled
- 12 pimento seeds, crushed
- 1 small carrot
- 12 ounces corn oil
- 2 ounces brown food coloring
- 2 tablespoon salt-free chicken seasoning
- Blend all the above ingredients, adding the oil last.
- For best results, the meats should be marinated in this mixture overnight.
- Par cook the meat in the oven for approximately 20 minutes.
- Finish cooking using a wood-chip grill or stove, as the smoking will add to the flavor. While grilling, have a mixture of half water and half beer that you periodically sprinkle over the meat. This ensures the meat stays moist through the process. Once the meat is thoroughly cooked, add jerk marinade to taste.
*note that if you would like the meat less spicy, the amount of scotch bonnets can be modified. If you love the heat, leave in the seeds.
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