It happens to all of us at one time or another, and by us I mean bloggers.   You’re have a great recipe or topic but have no idea where to start when writing the post.   It’s not that I don’t love Jerk chicken, but the truth is I’ve been sitting in front of this computer screen all day trying to write.   Is it what I like to call bloggers block?  Do I have this great story waiting to be published or is there nothing at all?

 

Whatever the reason, it is late in the day and my bed beckons but I must produce something if I’m to push that button and have this published by morning.  I have many recipes sitting in queue because I just didn’t know what to say.   I’ve read that blogging means writing even when there is nothing to write.

So this is my attempt…

When I thought of writing a story about jerk, I had a few ideas.   The first was to ask a few Jamaicans about what they know about the history of Jerk, but time didn’t permit.    Then I thought about speaking about a local jerk spot, and I say spot because they grill in an empty parking lot.   Then… well let’s just say that there were more ideas but I just scrapped them all.

Jerk which hails from the island of Jamaica, is a method of cooking meat which was a way of preserving meat when there was no refrigeration.   The meat is marinated in a mixture that consists mainly of pimento, thyme and scotch bonnet pepper.  Real jerk is grilled and since I live with a Jamaican I have no choice.   I have baked jerk in the past but grilling takes it to another level.   I’ve experimented quite a bit in the past and I’ve come to realize that there has to be lots of pimento in the seasoning mix for that authentic jerk flavor.    So enjoy; this recipe received two thumbs up from the resident Jamaican.

Jerk Seasoning

3 tbsp Pimento

6 cloves garlic, crushed

4 scotch bonnet pepper

11 whole scallions chopped

2 tbsp salt

Juice of 1 lemon

½ tsp nutmeg

2 tbsp sugar

2 tbsp thyme leaves

1 medium onion, chopped

Place all ingredients in a food processor or blender and mix until it’s a fine paste.   You can also grind all the ingredients in a mortar and pestle.

Add 2 heaping spoonfuls of jerk season to 3 lbs of chicken. Marinate for at least 4 hours, preferably overnight. Grill until cooked; serve warm.  This can also be baked in the oven but real jerk is grilled.

Notes

  • This marinade can be used on other meat such as pork.
  • Adjust the scotch bonnet according to your tastes.  I used 4 peppers because I don’t like my food to be blistering hot, but if you’re that person feel free to add more.
  • This marinade makes about 1 cup of jerk seasoning.   Don’t use it all at once unless you’re cooking for a mini army.  I used 2 heaping spoonfuls for 3 lbs of chicken wings.