First I've got to admit this was the first time I tasted Jamaican Jerk Chicken. It's not a known dish here in Puerto Rico, even though Jamaica is our very close neighbor.
The recipe calls for the same spices I use in a daily basis, so it wasn't anything out of my comfort zone. But it was a huge surprise!
The combination of spices is explosive. Not overly spicy, but full of flavor. Cooking the chicken at a low temperature keeps in the meat moist and juice while at the same time crisping up the skin.
There are thousands (or millions) of Jerk Chicken recipes on the internet. Everyone has their own version. So this is mine.
I like that it's ready in under an hour and it's easy enough to prepare regularly. Next time, I'll prepare the marinade the night before so it's ready for dinner time.
White rice is the quintessential Puertorican side dish. We literally pair it with everything. It's mildness is especially nice with the strong flavors of the chicken.
4 Chicken Thighs
2 Garlic Cloves
1 tbsp Soy Sauce
1/8 tsp All Spice
Pinch of Nutmeg
1/4 tsp fresh Ginger
1 tbsp Olive Oil
1/4 tsp Red Pepper Flakes
1/2 tsp dried Thyme
the juice of half a lemon
1 tsp Brown Sugar
Pepper to taste
-Place the thighs in a bowl. Season with pepper to taste.
-Chop the shallot and garlic into very tiny pieces. Add to the bowl.
-Add the rest of the ingredients.
-Using your hands, cover the chicken in the marinade. Let it rest in the fridge for up to 24 hours. I couldn't wait so mine sat in the marinade for just an hour.
-Cook at 350 degrees for 40-50 minutes.
Serve with white rice or a fruity salsa.