Jerk Chicken Bake is an easy to make chicken dish. It is ideal for a weeknight dinner, for when you are in a rush. In this recipe I have used green chilies instead of scotch bonnet, as that is the only chili I had at hand. I have omitted vinegar to substitute with lemon juice.
The dish originates from Jamaica. It is a blend of African cooking techniques with native Jamaican spices.
There are two theories for the name:
- Originally Spanish word “Charqui”, used to describe dried meat, was used. Over time this term evolved from “Charqui” to “Jerky” to “Jerk”.
- Another theory is that, Jerk is a technique where you poke holes into the meat, so that the marinate penetrates into the meat.
Jerk Chicken Bake
2 lb chicken pieces
1 inch ginger
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon garam masala powder
3 cloves garlic
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon cloves powder
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1 teaspoon dried thyme
2 green onion
2 tablespoons brown sugar
2 green chilies
1/4 cup olive oil
- Put all the ingredients (except the chicken) into a blender and blend until smooth. Adjust seasoning.
- Pour over chicken in a bowl and mix well. Marinate 3 hours or overnight.
- When ready to cook, heat the oven to 350 o C.
- Spread the chicken on a baking tray. Place in the oven to cook for 35 minutes or until the chicken is done. Turn the chicken half way through.
- Once done take out of the oven and serve as with rice or a side of your choice.
Original Recipe at Limitless Allergies