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jerk chicken

Posted on January 10th, 2012  |  No Comments

“Look what you did you little jerk!”

Don’t worry I’m not talking to you, just quoting a classic movie. I’ll give you a hint, it also has the line… “Buzz’s girlfriend, woof!”

Anyhoo, speaking of jerks, I was totally feeling me some jerk chicken yesterday. Or is it jerked chicken?

Does the name really matter? Naaa.

The ingredients? Yea.

Something else about these ingredients..I had them all on hand. As in like 6 different spices, all required for one recipe, were just chillin in my spice cabinet. Probably talking about how good they’d all taste together.

I’m glad I listened. The bird thinks so too. Ain’t she perdy?

She started out like this. Ready for a jerk rub with a few poked holes for the cloves. Be sure to take those bad boys out by the way.. cloves are not quite the crunch you’re looking for, that’s in the skin (glimpse above), this here is pure flesh. Flesh that was free to run in a range wherever it pleased, well I’m sure there’s a fence, right? They gotta keep them chicks in. But at least she had some freedom. I’m all about the freedom.

‘Cept for this wild charm, I keep her locked indoors all the time. Just think what this little one could get into outdoors. And just think what I could get done without her attacking my tail apron all.the.time.

She’s just too cute. And unfortunately enjoys me cooking just as much as I do.

I don’t know ’bout you, but me and Lexy (cat above) are wing gals.

Although, drumsticks are killer too.

But let’s be real, breasts are always best. No boys, not those breasts.

These breasts:

This chick turned out so juicy on the inside yet crispy on the outside. It was amazing. Fo reals. Really really good. Good enough to brag about, so get to it.

I’m only bragging cause I got the recipe from an old school Healthy Gourmet Cookbook by Pamela Jones, well my interpretation of the recipe of course, rules are meant to be broken. The book is courtesy of my mother-in-law to whom I am ridiculously grateful, and so is your son, and his tummy. :)

And why am I still typing (and you still reading,) start making this asap! The original recipe said to marinate the chicken overnight in the rub, which I unfortunately only read a few hours before dinnertime, don’t worry, still turned out great, but I bet it could be even better.

Make it.

Enjoy!

~l

jerk chicken

by lafig

Prep Time: 1 hour

Cook Time: 2 hour

 

Ingredients (4-5 servings)

  • 1 4-5 lb Free Range chicken
  • 1 tsp ground nutmeg
  • 2 tsp allspice
  • 2 tsp cinnamon
  • 8 whole cloves (or 1 tsp ground cloves)
  • 1 Tbsp fresh ginger (or 1 tsp ground ginger)
  • 5 green onions
  • 1 serrano pepper, remove half the seeds
  • 2 Tbsp olive oil
  • 1 lime, juiced

Instructions

Rinse chicken and pat dry with a kitchen towel.

Using a knife, make small holes in the skin to insert the cloves. Next, rub the ginger all over the chicken.

In a food processor, combine the rest of the ingredients. (if using ground ginger and cloves, then just add this to the mix, instead of the previous step.)

Rub the spice mixture all over the chicken. Let marinate for at least 1 hour, overnight is better.

Roast the chicken in a 375 degree oven for 1 hour 45 mins. Turn the heat up to 450 and cook for an additional 15 minutes, until the internal temperature is 180 degrees, or the leg of the chicken wiggles freely and the juices cut in the joint are clear.

Let rest for 15-20 mins, be sure to remove the cloves before eating.

Garnish with green onions.

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