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.
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.
- 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.