Speaker: Jerking is actually a method of cooking in Jamaica; chicken is marinated in the Jerk seasoning and then roasted in a pit. First to a food processor add one scotch bonnet, the hottest of all peppers, four chopped scallions, three tablespoons of minced garlic, three tablespoons of fresh minced ginger, the juice of two limes. A little fresh thyme to taste, turmeric to taste, two tablespoons of allspice, half a cup of ketchup and half a cup of pineapple or orange juice, blend the ingredients until they are well combined, about 30 seconds.
Then in a large bowl, season one whole chicken cut into 6 pieces, here is the best way to cut up your chicken into 6 pieces. First, with the breast side up cut off both legs at the joint. This is the easiest place to separate the leg from the body. Now, flip the chicken over and with the pair of kitchen scissors cut out the backbone on either side. Next, flip the chicken back over and crack the breast bone with your hand, this will make it easier to cut the breast. Now, you can cut the chicken in half vertically and then cut it in half again horizontally, leaving one end with the wing and another with just breast meat.
Now pour the jerk sauce over the chicken, mix the chicken pieces with the sauce, make sure all the pieces are evenly coated, when handling raw poultry remember to wash your hands and cutting board to prevent the spread of bacteria. Cover the chicken and place it in the refrigerator for at least one to two hours, allowing the flavors to combine. Outside pre heat the grill to medium heat. Next, grill the chicken on the barbecue for about 20 to 30 minutes or until its juices run clear, when the meat is pierced with the knife. Jamaican Jerk Chicken.
For more delicious barbecue recipe visit summerkitchen.tv.
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