- Caribbean jerk chicken how to#
- Caribbean jerk chicken skin#
Reduce the sauce – this concentrates the flavour and creates a thick coating that clings to the meat rather than running off and pooling at the bottom of the plate. Skim off the oil – a greasy layer of fat is not appetising and dilutes the flavour. Otherwise the meat juices will run out and be lost when the meat is cut, resulting in tough, dry meat. Leave to rest – this gives the muscle fibres time to relax and reabsorb the meat juices that get driven out during cooking. Caribbean jerk chicken skin#
Brown the skin – removing the tin foil for the final 20 minutes caramelises the meat sugars on the surface, which develops the flavour.Cook tented in tin foil – this traps the steam, allowing the chicken to cook evenly and stay succulent, and also stopping the spices from becoming burnt and bitter tasting.
Push the marinade under the chicken skin – this allows the flavour to really penetrate the meat. You can replace the soy sauce with fish sauce for a similar effect, but I don’t find the flavour necessary amongst the aromatic spices and the fiery but fruity heat of scotch bonnet chillis. As many people are unaware that soy sauce contains gluten, you need to be careful about ordering jerk when eating out if you are gluten-intolerant. Many recipes also include soy sauce, which adds a salty-umami flavour. The result is a sweet and aromatic smokiness, tempering a warm punch of chilli. Typical marinade ingredients include scotch bonnet chillies, allspice berries, thyme, ginger, cinnamon, nutmeg, sugar and spring onions. Jerk is a traditional Jamaican dish that involves marinading chicken or pork in a spice mix, before cooking over a charcoal fire and smoking with pimento wood from the allspice tree. This Gluten-free and Paleo recipe tingles with fruity heat. Caribbean jerk chicken how to#
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