I will be writing an article every two months for an online magazine here in Windhoek titled “International Flavor with Misha”. The idea is to get people thinking about exotic foods they can make with ingredients found locally. I plan to also add these articles to the recipe section of my site.
Here’s the first installment.
This month we have a splendid and exotic taste for your next bri (bbq). Jerk Chicken is a dish native to
1 Tablespoon Ground Allspice
1 Tablespoon Dried Thyme
1 1/2 Teaspoons Cayenne Pepper
1 1/2 Teaspoons Freshly Ground Black Pepper
1 1/2 Teaspoons Ground Sage
3/4 Teaspoon Ground Nutmeg
3/4 Teaspoon Ground Cinnamon
1 Tablespoon Brown Sugar
1/4 Cup Olive Oil
1/4 Cup Soy Sauce
3/4 Cup White Vinegar
1/2 Cup Orange juice
Juice of 1 Lime
2 Tablespoons Fresh Chopped Garlic
2 to 3 Green or Red Chillies
3 Green Onions – Sliced Thinly
1 Cup Onion – Finely Chopped
4 to 6 Chicken Pieces (Thighs and Drumsticks work well)
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic and sugar. Seed and finely chop the green or red chilli and add it to the mix. Slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the onion and green onion and mix thoroughly.
Pour the marinade over the chicken pieces inside a container. Cover and marinate for at least 1 hour. If you can marinate for a longer period you will certainly notice a difference.
Preheat an outdoor grill. Have a beer.
Remove the breasts from the marinade and grill until fully cooked. While grilling, baste with the marinade.
Perhaps the best part of this recipe is being able to create a beautiful sauce from the leftover marinade. Bring the marinade to a boil and simmer rapidly until it becomes thick. Serve the thick fragrant sauce on the side for dipping the chicken.
Jamaican Jerk Chicken by Michael Paskevicius is licensed under a Creative Commons Attribution 4.0 International License.