The term Jerk is said to come from the word charqui, a Spanish term for jerked or dried meat, which eventually became Jerky in English. Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice.
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2 chicken in pieces
1 red onions
2 tablespoons All-spice
½ teaspoon nutmeg
½ teaspoon cinnamon
1 teaspoon fresh ginger, peeled and grated
8 garlic cloves
1 ½ cups chopped shallots
½ teaspoon brown sugar
½ teaspoon salt
3 tablespoons Pickliz*
2 tablespoons oil
Few sprigs of thyme and parsley
Soak chicken pieces in a bowl of water with the juice of one lime 10 minutes and remove. Sprinkle with chopped garlic and set aside.
Peel the red onion, cut into large cubes and place in an electric blender. Add all other ingredients except for the chicken, and herbs. Mix until a smooth puree. Pour the Jerk mixture into a resealable bag. Add the chicken pieces in the marinade and toss well to coat each piece. Marinate for at least two hours or ideally overnight.
Preheat oven to 300°F. Place chicken pieces on a baking sheet and sprinkle a little olive oil. Bake in oven until meat is tender, about 1 hour.
Transfer to a serving dish. Garnish with thyme and parsley, then serve.
You can replace the pieces of chicken with drumsticks or chicken wings.
* see recipe for Pickliz in Side dish section