I don’t know about you, but I LOVE Caribbean food! It always reminds me of my wonderful travels through the islands of Bermuda, Bahamas, Jamaica, Aruba, the US virgin islands and many more with the culture of delicious and unique food, people and feel good vibes. How about you, what is your favorite island destination?

 

 

Today i am sharing a fresh and flavorful Jamaican sauce called “Jerk”. This style of cooking is when the meat is dry rubbed or a wet marinade with a very hot and spicy mixture. The term “Jerk” has said to come from the word Charqui, a Spanish term of Quechua origin for jerked or dried meat, which became the word in the English form Jerky. Jerk seasoning relies heavily on two items: allspice and Scotch bonnet peppers. And other ingredients include cinnamon, cloves, scallions, nutmeg, thyme, garlic, brown sugar, ginger and sea salt.

 

 

Though Jamaican jerk sauce was derived from African ancestry and modified over hundreds of years as numerous cultures added their influences. From the start, changes had to be made since the Coromantee slaves found themselves in new surroundings on the island of Jamaica and were forced to use what was available to them. Naturally some of the original ingredients were added or substituted as necessary. One new addition to the recipe was the Scotch Bonnet Peppers which is responsible for the heat content found in Caribbean jerks.

 

 

Jerk cooking and seasoning has followed the Caribbean diaspora all over the world and different forms of jerk can be found at restaurants almost anywhere a significant population of Caribbean descents exists from the UK, Canada and USA. Although this seasoning is traditionally used in chicken or pork, you may find modern cooking of recipes also apply to fish, shellfish, shrimp, beef, lamb, veggies or tofu.

 

 

 

 

 

NOW you may scroll down for the recipe……………

 

 

 

 

 

 

SERVES: 3-4

 

 

 

 

INGREDIENTS:

1 package of split chicken breast, or chicken thighs

1 lime, fresh

2 tsp sea salt

2 tsp black pepper

5 garlic cloves, chopped

1/2 tbsp cinnamon, ground

1/2 tbsp allspice, ground

1/2 tbsp nutmeg, ground

2 tbsp brown sugar

1/2 cup pineapple juice or chunks

3 scallions, chopped

1 tbsp ginger, fresh or ground

1 tbsp soy sauce

1-2 sprigs thyme, fresh

1-2 habaneros or sriracha sauce, splash

1 package corn, organic

1 can or dried black beans

 

 

 

 

INSTRUCTIONS:

Prepare chicken. If split, you may cut in half for smaller portions. Dry pat the chicken and season with salt and pepper.

In a food processor, combine lime, garlic, spices, herbs, soy, scallions, sugar, peppers and pineapple; let pulse for about 20-30 seconds. Place the mixture in a medium bowl and immerse the chicken; let soak for about 30 minutes in refrigerator, or overnight.

In the crock pot, place the corn and veggies on the bottom. Then add in the jerk chicken over the veggies. You may add more pineapple chunks and sprinkled thyme to the pot. Cover the crock pot and let cook on high for 3 to 4 hours.

When chicken is fully cooked, remove and place meat on a sheet pan with parchment underneath; broil for a crisp and deep brown color with the rack being about 4-5 inches below the broiler. Let cook for about 4-5 minutes or until desired texture.

While chicken is getting a good char on, slowly simmer the remaining of the jerk sauce over low to medium; about 5 minutes or until thickened. Then brush over the chicken and serve with rice, veggies and beans.

 

 

 

 

 

NUTRITIONAL CONTENT: (servings for 3) calories 150; total fat 3.2g; cholesterol 25mg;sodium 700mg; potassium 384mg; total carbohydrates 22.6g; sugars 11g; protein 10.7g vitamin A 10%; vitamin C 114%; calcium 13% and iron 17%.

 

 

 

 

 

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