Jerk, in this case, describes the Jamaican process of spicing and grilling meat. Jerk seasoning/ marinade is a blend of scallions, thyme,allspice, peppers and other herbs and spices. The marinade is commonly used to season pork and chicken but it can also be used to prepare seafood and other meats. The word “jerk” is derived from the Spanish word “charqui” which refers to the practice of curing and preserving meats. The modern day method of jerking meat is original to Jamaica and was likely introduced to the island while it was under Spanish rule between 1509 to 1655.
3 lbs chicken
3 cloves garlic, finely chopped
1teaspoon salt *see notes*
1 teaspoon black pepper
2 Tablespoons jerk seasoning *see notes*
½ small onion, chopped
½ teaspoon nutmeg
2 teaspoons sugar
Scotch Bonnet pepper, optional
Combine all ingredients in a deep bowl. Mix well to coat the chicken.
On the Grill: Let meat marinade for 4 to 12 hours. Grill as you normally would and enjoy!
In the oven: Arrange chicken in single layer in an oven safe container. Bake covered, in a 350° oven for 1 hour. Remove cover, baste chicken and place on top rack of oven for 15 minutes until chicken browns and begins to crisp.
You can use any Jerk seasoning you wish. I have tried many if not all and recommend the following;
Walkerswood – For authentic Jamaican flavor this is your best bet. I try to never use any other.
Jamaican Choice– A close second to Walkerswood the y deliver good flavor and consistency.
Boston – They’re pretty good but I have found them to be inconsistent with the spices
Grace – I love many Grace products but not this one. It is coarse and salty. If using this brand omit salt.
Avoid dry jerk seasonings if you can, if you must use one McCormick or Grace are good choices.