As part of the library spice mix program I am spearheading, I included a recipe for Jamaican jerk seasoning. Today, I finally had opportunity to try it out for myself as quality control. Unfortunately, I failed to make note of my source (or sources) for this blend, but here is what I made.
Jamaican jerk recipe
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons brown sugar
- 1 teaspoon ground thyme
- 1 teaspoon ground allspice
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon pepper flakes
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/4 teaspoon ground cumin
Alternate jerk recipe
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Seasoned baked chicken thighs
My method was simple. I bought chicken thighs. I put them on a stoneware baking pan, and liberally seasoned the tops of the pieces with my mix. Use more or less to taste. I baked the meat for 40 minutes at 400°F (approx. 200°C) and it was cooked to above recommended minimum safe temperatures after the time had elapsed. Note to self: perhaps check at 30 & 35 minutes next time?
Final thoughts
I learned from the Cajun mix to plan an alternative in case the spices were overpowering for my less-adventurous parents for whom I am trying to cook dinners on Sundays. I therefore bought a package of pre-seasoned thighs prepared with "barbecue seasoning." Fortunately, this jerk blend was much milder than that other mix in the end, and did not meet with any objections.
This particular recipe has a lot of ingredients, and while I did enjoy the flavor, perhaps it went overboard trying to be too much. I'm also not sure I like including brown sugar for a mix I will be storing. Long term, the moisture there will make a mess of my leftover spices. Other jerk recipes I found also suggest making a marinade using the spices, vinegar, soy sauce, and citrus juice. Maybe I'll have to give that a try with some pork chops next week...
I think I have stated before that my exploration of ethnic cuisine is from a position of relative isolation from those cultures. I have never lived in a state that did not border Canada, and I haven't traveled very far south within the US, either. If anyone can suggest a more authentic recipe and would care to chime in, I would appreciate it.
I'm used to making my jerk marinade using wet ingredients. Your recipe looks like the flavour profile would be excellent, but it would be missing the heat.
I recommend replacing the garlic powder, onion powder and cayenne pepper with about 1.5c of green onions, 2-4 minced garlic cloves and 1-2 minced scotch bonnets (or habanero). I'd likely replace the salt with then add about 1/3c of soy sauce (or maybe fish sauce), then the juice of a couple of limes. Put everything in a blender and puree - if it's too thick (you want it runny), add the juice of another lime. Then marinate the chicken in it.
Here's a link to what I think would be a fairly authentic recipe.
Jamaicna Jerk Chicke Recipe
The problem when making the jerk marinade is that it's so hot, it's hard to taste to see if you've got it right.
Bon apetit!!!!
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I love that you cook for your parents and I am sure your mother loves it. I do not care for spicy food but I am glad your parents liked it.
It's a challenge to scratch my creative itch and indulge my preference for spicy food while also making dishes they can manage.
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You could cook it without the spices, then add the spices after you take some out for your parents. when I make stuffing for Thanksgiving I make it all up and set a portion aside that is plain, add onion and set some aside then add the giblets, so there is some of each.
I found the alternate jerk recipe intriguing! 😆
The chicken looks yum, I love jerk things…and yes I left that door wide open for ya 😁
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Your "alternate jerk recipe" made me chuckle.
By the way, as a general rule: chicken thighs with skin and bone cook for no more than 30 minutes at 400, skinless and boneless cook for 20 minutes at 350. You shouldn't have to cook for longer unless the thighs came from an exceptionally large bird - or you like dried-out meat.
The thighs I seasoned were larger than usual, and the result was not dried out, perhaps fortunately due to the peculiarities of stoneware.
Gotcha. I use a foil-lined baking sheet for cooking chicken, whether it's in the oven or on the barby. The only time I use stoneware for cooking meat is when I'm making confit, which is done at 200-300 (in stages) for 90 minutes. Normally, confit is made with duck or goose, but you could also make it with chicken or pork.
Well, I think my first order of business is adding some hot peppers and making a marinade with this jerk recipe, but I'd be interested in seeing your recipes. Share 'em here!
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İt is very delicious. 😊