Jamaican Jerk Chicken

New Orleans isn’t a southern town.  New Orleans is the northernmost Caribbean town.

The Caribbean has had a huge influence of New Orleans from the style of homes to the cuisine and all the way to the music.    They brought with them spices and cooking techniques that have had a big impact on the flavor of New Orleans cooking.

This past November, my wife and I went to the “A NIGHT IN TREME” concert in Ann Arbor Michigan.  Before the show we went to a Jamaican resturant where we both had Jamaican Jerk Chicken.  It was as close to a New Orleans meal as we were going to get.  I’ve been craving it ever since.

With the Grammy Nominations recently announced, it reminded me of the night.  The Rebirth Brass Band played the entire show with Glen David Andrews, James Andrews, Big Chief Donald Harrison, Dr. Michael White, and Cyril Neville joining in.  If you ever get a chance to see the “NIGHT IN TREME” concert or any of the above musicians – DO IT!  You will not be disappointed or be seated long!  They will have you moving.  Rebirth was nominated for a Grammy for their newest cd – Rebirth Of New Orleans.

With Rebirth on the mind, and the Jamaican Jerk Chicken taste, I decided here I try.  Two staples of New Orleans culture.  Rebirth Brass Band and music, Caribbean flavor for food.  Where else can you get such combinations?  One culture with one thing involving another within it.

Here is a brief history of Jerk Chicken from the Jamaica Travel and Culture .com website:

Jerk Chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it has been cooked. This process also introduces a strong smoky flavour to the meat.

There are two commonly held theories regarding how the name “Jerk” came to be used. One is that it originates from the Spanish word “Charqui”, used to describe dried meat. Over time this term evolved from “Charqui” to “Jerky” to “Jerk”. Another theory is that the name derives from the practice of jerking (poking) holes in the meat to fill with spices prior to cooking. Nowadays, the word “Jerk” is used as a noun to describe the seasoning applied to jerked food and as a verb to describe the process of cooking used.© 2006 Jamaica Travel and Culture .com

This is a recipe I found online awhile ago while looking for a good Caribbean meal to make.  This is my first time making it.  It was from “The Sugar Reef Caribbean Cookbook” by Devra Dedeaux but I found it by way of Diana’s Kitchen website.

Jamaican Jerk Chicken

Ingredients:

• 1 lbs Chicken Breasts
• 1 tbs Ground Allspice
• 1 tbs Dried Thyme
• 1 1/2 tsp Cayenne Pepper
• 1 1/2 tsp Black Pepper
• 1 1/2 tsp Ground Sage
• 3/4 tsp Ground Nutmeg
• 3/4 tsp Cinnamon
• 2 tbs Garlic powder
• 1 tbs Sugar
• 1/4 cup Olive Oil
• 1/4 cup Soy Sauce
• 3/4 cup White Vinegar
• 1/2 cup Orange Juice
• 1 Lime Juice
• 1 Scotch Bonnet Pepper (Habanero)
• 3 Green Onions, chopped
• 1 cup Onion, chopped

Mix all the dry ingredients in a deep bowl, later you’ll have the chicken marinate in it.  Slowly, with a whisk, add the olive oil, soy sauce, vinegar, orange juice, and lime juice.  Get it until it is smooth.

Add the pepper and onions and mix well.  I pierced the chicken multiple times with a toothpick just to add little holes for the spices to soak into.  Add the chicken breasts, cover for at least an hour – longer if possible.  I left it in the marinate over night.

Preheat oven at 350.  Place tin foil in a pan.  Add the chicken from the marinate and place extra sauce on top.  Cook for 30 minutes.

Flip chicken over.  Add more sauce.  Cook for another 30 minutes or until chicken is cooked.

Heat the remaining marinate on the stove.  At the 30 minute mark, I put the remaining sauce on the stove over low heat.  Use as dipping sauce for the chicken.

I added red beans and rice along with potatoes as sides.  Don’t forget the french bread.  Enjoy!