How to do Jamaican Jerk Chicken- Boston Portland Style

How to do Jamaican Jerk Chicken- Boston Style
Jerking is a method of preserving meat namely chicken ,pork or fish, Jamaica is traditionally know for jerking and the infamous jerk is found in Boston Beach Portland.

The art of jerking depends on truly the seasoning, which can be a dry rub or a wet paste, and to get the best result the meat should be slow cooked.


Jerk Paste Recipe
Ingredient
1 Whole chicken cut in 4 quarters
1 1/2 teaspoon Pimento (known as allspice),
2 diced Scotch Bonnet or habaneras. Remove stem and seed
¼ cup chopped scallions,
¼ cup or 1 chopped onions,
2 teaspoon thyme leaves,
1 teaspoon of ground black pepper,
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1 teaspoon of salt,
2 tablespoon of brown sugar


Method
(1)Prepare chicken by cleaning away all fat. Do not take the skin off. Use vinegar or lime juice to wash off chicken. Make sure chicken is properly cleaned and all liquid drained form chicken. Next use a dinner fork to make tiny holes in the chicken parts especially where the skin is. This will help the season paste to soak thoroughly and make the chicken well seasoned

(2) In a blender or food processor blend together the entire ingredient to make a paste. Thoroughly rub paste all over chicken and under the skin. Let meat marinate overnight if possible. If not let meat marinate for up to 3 hours.

(3) Place chicken on grill or a jerk pan, (as shown in picture) on medium heat until meat is tender and thoroughly cooked. In Jamaica green pimento woods are used to give the meat flavor.


(4) Check on chicken every 20 minutes, and use remaining paste to baste chicken when necessary, or sprinkle water sparingly on meat to avoid out of the grill or wood. Some people use RED STRIPE BEER

We now make the sauce for the chicken
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Jerk Sauce Recipe

Ingredients
2 diced Scotch Bonnet or habaneras. Remove stem and seed
1 Chopped Onion
3 Tablespoon of vinegar
2 Glove of finely chopped garlic
1 1/2 teaspoon Pimento (known as allspice),
2 Teaspoon of olive oil
2 Stalk of scallions chopped finely

Blend together the entire ingredient until smooth, and pour into a jar. Use sauce to serve over cook meat. Store left over sauce in refrigerator.


Tips
Recipe is for 1 whole chicken, you can double ingredients as you go along depending on the amount of chicken or meat. This recipe can also be used for pork, fish, shrimp or any other meat kind.