We've actually made jerk quite a number of times already -- chicken, pork tenderloin, ribs -- but this time, I thought to document it!
I found this jerk marinade recipe from epicurious quite a while back, and I still use it as a guide. I've included the original recipe below. There I am above, rubbing the marinade onto the ribs.
left: ribs; right: chicken
The marinade includes limes, green onions, ginger, allspice, thyme, cinnamon, sugar, salt & pepper, and some vinegar and oil. I also add cloves and nutmeg into the mix (not in the recipe) whenever I make this.
Oh, how could I forget, of course Scotch bonnet peppers go into this as well. However, it's not that easy to find those here, so sometimes I use whatever hot pepper I can get my hands on: habañero, serrano, jalapeño...
grilled jerk chicken
We've cooked jerk in the oven, but of course, the best way is on the grill.
grilled jerk ribs
Whenever we make jerk, I always make a pineapple salsa as an accompaniment.
It's simply like pico de gallo, but with the addition of pineapples. That's pineapples, tomatoes, onions, jalapeño peppers, lime juice, salt and pepper. I try not to make this too hot as it functions as relief should the jerk be very spicy. Our mother loves this pineapple salsa, eating it by itself as a salad!
Jerk ribs and chicken plate
We do love our jerk! It's also always very popular during get-togethers, garnering more than a few requests for the recipe. We made these a couple of months ago, and looking at the photos, I want some now!
So, everybody, let's make jerk!
[eatingclub] vancouver Jamaican
Jamaican Jerk Chicken and Ribs, with Pineapple Salsa
Jamaican Oxtail Stew
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Jamaican Jerk Chicken
1/2 cup white vinegar
zest and juice of 4 limes
1/4 cup vegetable oil
6 scallions, trimmed and coarsely chopped
3 cloves garlic, coarsely chopped
2 Scotch bonnet peppers, seeded and chopped
1 1/2-inch piece ginger, peeled and chopped
2 tablespoons ground allspice
2 tablespoons ground thyme
2 tablespoons ground cinnamon
1 tablespoon sugar
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon cayenne pepper
3 pounds chicken thighs
print a shopping list for this recipe
1. In a food processor or blender, combine the vinegar, lime zest, lime juice, vegetable oil, scallions, garlic, Scotch bonnet peppers, ginger, allspice, thyme, cinnamon, sugar, black pepper, salt, and cayenne pepper. Purée until smooth.
2. Place chicken pieces in a medium bowl. Pour marinade over chicken, and turn the pieces to coat. Cover, and refrigerate for at least 1 hour or overnight if possible.
3. Heat the oven to 350°F. Place the chicken pieces on a foil-lined baking sheet and cook until the juices run clear when pierced with a two-pronged fork, 30 to 45 minutes.
big stack o'ribs