Denise says:

This is an easy recipe made with a Jamaican Jerk sauce of soya sauce, lime, orange juice and numerous spices. It makes a mouth-watering marinade that is also delicious on other poultry like turkey and duck. I like to serve it with coconut rice and peas, the Caribbean way!

Jerk Chicken is believed to have been created when the Maroons introduced African meat cooking techniques to Jamaica which were combined with native Jamaican ingredients and seasonings used by the Arawak. ( The Arawak people are the nations indigenous to the W Indies and the natives whom Christopher Columbus encountered.) The method of smoking meat for a long period of time served two practical purposes, keeping insects away from the raw meat and preserving it for longer once it had been cooked. This process also introduces a strong smoky flavour to the meat.

Preparation Time: 10 minutes plus 8 hours marinating
Cooking Time: 30 minutes
Serves: 6 people

Ingredients:

6 chicken breasts – skinned
1 spring onion – finely chopped
4 tablespoons orange juice
1 tablespoon finely chopped fresh ginger
½ green chilli- finely chopped
Juice of 1 lime
2 tablespoons soya sauce
2 cloves garlic – peeled and finely chopped
1 teaspoon allspice
1 teaspoon cinnamon
Pinch of ground cloves

Garnish: Ground cinnamon, 1 lime - sliced

Method

1) Make the marinade by combining the spring onions, chilli, orange juice, ginger, lime juice, soya sauce, allspice, cinnamon and cloves. Add the chicken and marinate for 8 hours or overnight.
2) Pre-heat the oven to 200 C / 400 F/ Gas mark 6.
3) Transfer the chicken to an ovenware dish and pour over the marinade juices.
4) Cook covered for 30 minutes or until cooked.

To serve: Dust the plate with ground cinnamon and serve on bed of coconut rice with peas. Garnish with slices of lime.
Tagged in: Chicken, Dinner Party, Family Dining, Jamaican, Limes