Recipes inspired by fresh ingredients found at the Covington Farmers Market
The term “jerked” or “jerky” originates from Spanish “Charqui”, meaning dried meat.
1 whole free range chicken from GF Farms
1 onion, chopped
2 stalks of green onion, chopped
1 – 3 tablespoons of dried pepper flakes
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon vegetable oil
1 tablespoon local honey
2 teaspoons course kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon ground Jamaican allspice
1 teaspoon dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Mix all ingredients except for chicken in a bowl. You may puree if you like. Cut chicken into sections, slash 1/2 inch deep every few inches with a knife. Mix chicken in bowl to completely cover in marinade. Let sit covered in the fridge at least six hours.
Prepare your grill. Truly authentic Jamaican jerked chicken is cooked over pimento wood – wood from the Jamaican allspice tree. Pimento wood charcoals and pimento leaves are also available and can be used to add the peppery smoked flavor. While most jerked meats served in the US do not use this method, it does add a nice touch.
Grill chicken on a low fire until cooked through with an internal temperature of 165 degrees Fahrenheit. Allow plenty of air flow through the grill – you want to be dehydrating the chicken almost as much as you are cooking it. You may also broil or roast the chicken in a hot oven (425 degrees Fahrenheit).
Serve with dirty rice and black beans for an authentic Jamaican meal.
