GRILLED OR BAKED JERK CHICKEN (Can also be used for Jerk Wraps (vid above) and Jerk Chicken Pies)
Jerk chicken and jerk fish have slowly but surely made their way onto my menu. I have taken my recipe for jerk seasoning back home to America and served it to my mother: she won’t touch the fish but loves the chicken!
As I’ve already mentioned, jerk seasoning is not traditionally associated with American soul food. I’ve spent so much time in England and have enjoyed and absorbed so many traditional Caribbean recipes, that, inevitably, these flavours and methods have been adopted into my own recipes.
Don’t be put off by the inclusion of chilli peppers and spice in the marinade, they add a lot of flavour to the dish and not necessarily heat. Give it a try, but remember to take it east at first, begin with a little seasoning and increase as your taste buds take to the overall warmness of the dish.
1/2 quantity of Momma’s Cajun Jerk Seasoning 6-10 chicken pieces or 20 chicken wings
Rub the jerk seasoning into the chicken pieces and leave to marinate in the fridge for at least 1 hour, preferably overnight.
Place the chicken skin-side down on a hot ridged griddle pan and cook over a fairly high heat for 8-10 minutes. Turn the pieces over and reduce the heat to medium. Cover with a lid or foil and cook for another 10 minutes. Uncover and turn again, then continue to cook until the juices run clear when you insert a skewer. Alternatively, if you want to bake the chicken, seal it first by placing it on the hot griddle for about 2 minutes per side, then transfer it to an oven preheated to 180C/Gas Mark 4 and cook for 15-20 minutes.