Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, jamaican jerk chicken. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery Jamaican Jerk Chicken. this link is to an external site that may or may not meet accessibility. Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken. The best Jamaican Jerk Chicken including oven and grilling instructions!
Jamaican Jerk Chicken is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Jamaican Jerk Chicken is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Jamaican Jerk Chicken:
- Get 4 chicken legs
- Get 1 tin light coconut milk
- Take 1 lime
- Make ready 1 tbsp jerk spice
- Make ready 1/2 Tbsp vegetable oil
- Prepare 4 spring onions chopped
- Prepare 1 cup basmati rice
- Take 1/2 can kidney beans
- Make ready 1/2 cup frozen garden peas
- Get 2 naan bread
- Prepare Mango chutney
All varieties of meats and even vegetables are traditionally marinated in a paste. 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. Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You'll want to make this all year round!
Instructions to make Jamaican Jerk Chicken:
- To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
- Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
- Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
- Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
- Mix together 200ml of coconut milk and 100ml cold water into a jug
- When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
- Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
- When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!
Jerk Chicken - a well-seasoned grilled chicken with a Jamaican jerk marinade that has the perfect balance of heat, sweet and savory. You'll want to make this all year round! Prepare the chicken by removing the backbone using a pair of kitchen shears or a sharp knife. Transfer the chicken to a baking sheet and and flatten it down to spread the chicken out as much as possible. Jerk chicken is synonymously tied to Jamaican cuisine, just as the hamburger is tied to American cuisine.
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