![]() The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. ![]() Jerk is also derived from the action of "jerking", which referred to poking meat with holes so that flavor could more easily be absorbed. It eventually became the word jerky in English. ![]() ![]() The word jerk is said to come from the Spanish term charqui, meaning jerked or dried meat. Simply put, jerk is a style of cooking native to Jamaica. If you want to spice things up in the kitchen, then this recipe is a keeper.īut first, let's talk about the attention-getting name: Jerk. Jamaican Baked Jerk Chicken can add a punch of boldness and flavor to plain old chicken. Jamaican cuisine is filled with so many wonderful and piquant spices that combine to make big and bold dishes. The temperature of the chicken should reach 73☌ or 165☏ before serving.When it comes to flavors of the Caribbean, Jamaica brings it. Flip the chicken and then air fry at 200☌ or 395☏ for another 20 minutes.Air fry at 150☌ or 300☏ for 12 minutes.Spray the basket of the air fryer with a neutral oil.The temperature of the chicken should reach 73☌ or 165☏ before serving. Turn up the heat to 200☌ or 395☏ and cook for another 20-25 minutes.Bake the chicken in a preheated oven at 150☌ or 300☏ for 15 minutes.Place the chicken drumsticks on a baking/cooling rack and then onto a baking tray, this helps the chicken cook a little more evenly.Allow the chicken to marinate for at least 4 hours but 24 hours is better.Pour the jerk paste over the chicken and then massage it into the chicken thighs using the bag to protect you from getting the chilli on your fingers.Add the rest of the ingredients to the blender then blitz to form a smooth paste.Peel the garlic cloves and the ginger and add them to the blender.Roughly chop the spring onions and add them to the blender.Remove the stems from the chilli peppers and add them to a mini blender.Cut 4 X 1cm (½") deep slits into the flesh of the chicken thighs then place them into a bag.But the flavours work do wonderfully when eaten cool. Yes, although I would serve them cold rather than trying to reheat them because they will dry out. No, but if you really want the full effect then you need to marinate for at least 4 hours. If you really want mild then use jalapeno peppers.ĭo I really have to leave the marinade on so long? The next level down for me would be Thai birds eye, then the next level down would be cayenne peppers. If you want to swap them because you find them too hot then drop down the scale. Scotch bonnet peppers have a similar heat level to habanero, so if you are struggling to find them, these are a reasonable substitution. Yes of course! I always recommend that you use a chilli type that you both like and can cope with. They are fiercely hot and have a fruity, almost sweet flavour. Scotch bonnets are a pepper commonly associated with Caribbean food. One that is not particularly unusual in Jamaican cuisine, it is a common ingredient in escovitch fish. I also replace the much more typical lime juice with malt vinegar.Ī delicious, vinegar that has an almost caramel back note, which for me makes it the perfect addition to jerk flavours. This gives the crust a bittersweet edge, which is perfect with the fruity sweet flavour of scotch bonnet peppers. Rather than using brown sugar to add a touch of sweetness I use treacle or molasses. Allspice, cloves and mace are joined by thyme and cinnamon to create a classic Jerk base.Ī base that appears in everything from my jerk chicken burgers to jerk salmon, it also shares many flavours with classic Jamaican curry goat.īut like so many of my recipes, these spicy drummers feature a couple of very definite Krumpli twists. It ain’t just heat either the heat of scotch bonnet peppers are complemented by a host of fragrant spices. Gimme a bit of spice and I am a very happy chap, and these easy jerk chicken drumsticks certainly pack a punch of spice.
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