Simple Way to Make Favorite Jamaican Jerk Chicken

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, jamaican jerk chicken. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Jamaican Jerk Chicken is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Jamaican Jerk Chicken is something which I’ve loved my entire life.

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade. Chef Kwame Onwuachi of Kith/Kin in Washington DC is in the Munchies Test Kitchen to share everything there is to know about making Jamaican jerk chicken. The best Jamaican Jerk Chicken including oven and grilling instructions!

To get started with this recipe, we must first prepare a few ingredients. You can have jamaican jerk chicken using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Jamaican Jerk Chicken:

1. Get 4 chicken legs
2. Get 1 tin light coconut milk
3. Make ready 1 lime
4. Prepare 1 tbsp jerk spice
5. Take 1/2 Tbsp vegetable oil
6. Prepare 4 spring onions chopped
7. Prepare 1 cup basmati rice
8. Get 1/2 can kidney beans
9. Take 1/2 cup frozen garden peas
10. Get 2 naan bread
11. Get Mango chutney

Here's a fun bit of jerk history: the word jerk refers to a way of cooking that's popular in Jamaica. All varieties of meats and even vegetables are traditionally marinated in a paste. The history of Jamaican Jerk Chicken has been told so many times by so many people that to try to include this history in this article would be re-hashing the same thing over and over again. Jamaicans like their jerk chicken very well done—even leathery— recalling another smoked food native to the Americas: jerky.

Steps to make Jamaican Jerk Chicken:

1. To start, place the chicken in a dish suitable for the fridge and prong each piece a couple of times with a fork. At this stage you will need: 1/2 of the lime, a tablespoon and a half of coconut milk and a tablespoon of jerk spice.
2. Mix together the juice of half a lime, a tbsp and a half of light coconut milk and a tablespoon of jerk chicken spice
3. Once mixed - massage into chicken pieces evenly and place in the fridge for 15 minutes (you can leave for longer if you want stronger marinade)
4. Pre-heat the oven to gas mark 6. Place chicken in a small roasting tin and cook for 40/50 minutes, turning part way through.
5. Mix together 200ml of coconut milk and 100ml cold water into a jug
6. When the chicken has had about 30 minutes - put the oil into a deep frying pan and heat. Add chopped spring onions and fry to soften.
7. Rinse the basmati rice and add to the pan with the kidney beans. Then add the water and coconut milk mixture and cook until rice is soft (note: you may need more water to ensure rice is cooked so monitor and taste!). When its nearly done, with 5 minutes to go - add the frozen peas.
8. When everything is cooked, keep it warm while you toast some naan bread. Once thats ready, serve and enjoy spritzing the meal with the left over lime juice!

The history of Jamaican Jerk Chicken has been told so many times by so many people that to try to include this history in this article would be re-hashing the same thing over and over again. Jamaicans like their jerk chicken very well done—even leathery— recalling another smoked food native to the Americas: jerky. Some scholars believe the terms are etymological cousins. In this installment of SAVEUR BASICS, we show you how to dice a hot pepper so your dishes have a touch of spice, but not overwhelming heat. Jamaican jerk chicken is one of the great summer dishes that is easy to make but packed with taste.

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