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Jamaican Jerk Chicken — image

Jamaican Jerk Chicken

The recipe below was created by René Pluijm.

Completely in Pluijms' style, so without exact quantities. "It really depends on how much chicken you are going to use, and I believe you should cook with your heart and prepare a dish to your own preference. For one person that means a bit more ginger, for another more red chili. Just get started and make it your own!"

Tip: Let the chicken brine overnight in a bath of water, salt, sugar, and some ingredients from the list. This will intensify the flavor, firm up the texture, and the end product will keep longer.

Ingredients

Garlic
Onion
Ginger
Lemongrass
Madame Jeanette pepper
orange zest and juice
Worcestershire sauce
Ketjap manis
lime zest and juice
Clove
Coriander seed
Allspice
mace
Pink pepper
pimentón (smoked paprika powder)
Tamarind
Black pepper
Nutmeg
Cinnamon
Cardamom
Mustard seed
Lime leaf
Thyme
Cayenne pepper
Brown sugar
Cumin seed
Bay leaf
chicken thigh
sunflower or peanut oil
coconut rice or fries

Preparation

  1. Mix all the ingredients so that you get a fairly moist marinade. There should be plenty of citrus juice. Don't use too much zest, as it will become too bitter.
  2. Sear the chicken in a generous layer of sunflower or peanut oil and then deglaze with the marinade.
  3. Let it simmer gently until the chicken is cooked through.
  4. Serve the Jamaican Jerk Chicken with coconut rice or fries.