The Jerk Chicken is a must in Jamaican cuisine, known for its spice mixture and its inimitable smoked taste. Originally from the culinary traditions of the chestnuts (descendants of Africans reduced to slavery), this dish rests on an explosive marinade where the Scotch Bonnet pepper (can be replaced by cayenne pepper), cinnamon, thyme and nutmeg combine for a well -spicy result. Traditionally, the chicken is toasted on pimpelly wood, giving it a unique and slightly caramelized flavor. This gluten -free recipe will allow you to find the authenticity of the Jerk Chicken at home, whether on the barbecue or in the oven. You can serve it with coconut rice, plantain bananas or grilled vegetables. So, if you like spicy cuisine, take up the challenge and immerse yourself in Jamaican authenticity with this irresistible recipe!

The jerk chicken: a delicious Jamaican recipe for epicated chicken

Jamaica

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Difficulty: Beginner

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 4 chicken thighs
• 2 Scotch Bonnet peppers (or strong peppers or cayenne pepper)
• 2 cloves of garlic
• 2 Tbsp of cider vinegar
• 2 tbsp tamari sauce (or gluten-free soy sauce)
• 1 tbsp olive oil
• 2 tbsp lime juice
• 1 Tbsp of honey
• 1 tbsp dried thyme
• 1 tsp grated nutmeg
• 1 tsp cinnamon powder
• 1 tsp grated fresh ginger
• 1 tbsp smoked paprika
• 1 tsp of salt
• 1 tsp black pepper
• 1 cc of jamaica chili (can be replaced by eighty spices)

Preparation

1. Prepare the marinade: in a mixer, combine the chili, garlic, vinegar, tamari sauce, oil, lemon juice, honey and all spices. Mix until you get a homogeneous paste.
2. Marinate the chicken: slightly incise the skin of the chicken and brushed it generously with the marinade. Leave to marinate at least 4 hours (ideally one night in the refrigerator).
3. Cooking on the barbecue: toast the chicken over medium heat, about 30 to 40 minutes, turning it regularly so that it caramelizes well.
4. Cooking in the oven: preheat the oven to 180 ° C and cook the chicken 40 to 45 minutes, turning it halfway through cooking. For a toasted effect, finish under the grill for 5 minutes.

5. Taste: Serve with coconut rice, plantain bananas or a salad for an authentic Jamaican meal. For my part, I served it with potatoes and grilled tomatoes. 

Keywords: gluten -free jerk chicken, jamaican kitchen, spicy recipe, homemade jerk chicken, jamaican marinade, gluten -free barbecue, caribbean kitchen, spicy chicken chicken

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