{"id":2113,"date":"2018-04-30T22:53:55","date_gmt":"2018-04-30T22:53:55","guid":{"rendered":"http:\/\/adhc.lib.ua.edu\/globalfoodways\/?p=2113"},"modified":"2018-04-30T23:47:51","modified_gmt":"2018-04-30T23:47:51","slug":"jerk-chicken","status":"publish","type":"post","link":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/jerk-chicken\/","title":{"rendered":"Jerk Chicken"},"content":{"rendered":"

Prep <\/strong>15 min\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook <\/strong>45 min\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ready <\/strong>1 h<\/p>\n

It has been nearly four years since I visited Jamaica on my senior trip right after high school graduation, and it is a trip that cannot be forgotten. It was on that vacation that I first tore into chicken so spicy my eyelids sweated and my tast<\/p>\n

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e buds experienced something magical. Jamaican jerk chicken was an ultra-combination of breathtaking heat and tasty spices. That first delicious serving of paradise fixated me on authentic jerk chicken, and propelled me to create authentic jerk chicken myself.<\/p>\n

In order to cook Jamaica\u2019s scrumptious dish of jerk chicken, it requires an extreme amount of spices \u2013 a lot<\/em> of spices, especially allspice. It is also important to note beforehand that grilling the chicken over low heat and turning it frequently will help prevent the skin from burning. A list of the ingredients is provided at the end.<\/p>\n

The ingredient that makes Jamaican jerk chicken so distinctive is, of course, the jerk sauce. To prepare this spicy element, it begins with the core ingredients: salt, allspice, brown sugar, onion powder, garlic, nutmeg, pepper, ginger, cayenne pepper, cinnamon, and thyme. I combined all these ingredients together after thorough measurements of each (the amount of ingredients will vary with the number of servings) to gather the precise quantity needed.<\/p>\n

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Here are some of the ingredients such as organic sugar, garlic powder, onion powder, olive oil, and allspice.<\/p>\n

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After preparing the spices, I cut up the 2 pounds of boneless chicken thighs. I gently rinsed them off in the sink and cut off the excess fat. I then drowned it in the jerk sauce. I drenched the jerk sauce over the chicken entirely. I ensured that the chicken was saturating in the sauce before I settled it into the refrigerator 2 hours to marinate completely.<\/p>\n

After 2 hours of marinating, I fired up the grill and I placed each slab of the dripping chicken skin-side up onto the grill. I grilled the chicken for nearly 45 minutes until it was no longer pink near the bone and portrayed a dark, nearly burnt texture on the outside, but that only meant it was finished underneath the skin.<\/p>\n

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After it was no longer pink, I turned the oven on to broil. This ensured the chicken cooked until the skin was crisp. This process usually takes about 2-5 minutes. I also repeated this process after each slab.<\/p>\n

A tip I learned from my mother that I might add after cooking the dish: aluminum foil can be used to keep the chicken moist, cook evenly, and essentially make the clean-up easier.<\/p>\n

My first round of experimenting with Jamaican jerk sauce and chicken went well. I was honestly surprised with how easy this dish was to make at home, though, I do not think anybody can create the authentic taste like native Jamaicans can. One thing I found disappointing about this dish is that leftovers do no taste as luscious as it does on the first day. I will keep in mind to cook this meal on the day I want to eat it.<\/p>\n

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Here is my last ultimate dish of Jamaican food. I have Jamaican jerk chicken, rice and peas (which are technically beans), and cooked vegetables.<\/p>\n

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Prep 15 min\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cook 45 min\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ready 1 h It has been nearly four years since I visited Jamaica on my senior trip right after high school graduation, and it is a trip that cannot be forgotten. It was on that vacation that I first tore into chicken so spicy my eyelids sweated and […]<\/p>\n","protected":false},"author":28,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false},"categories":[33,5],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/2113"}],"collection":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/users\/28"}],"replies":[{"embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/comments?post=2113"}],"version-history":[{"count":6,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/2113\/revisions"}],"predecessor-version":[{"id":2155,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/posts\/2113\/revisions\/2155"}],"wp:attachment":[{"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/media?parent=2113"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/categories?post=2113"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/adhc.lib.ua.edu\/globalfoodways\/wp-json\/wp\/v2\/tags?post=2113"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}