Last Christmas a Jamaican friend of mine made jerk chicken. It was so bloody hot my glasses were fogging up on my cheeks but damn it was good! We just couldn't stop nibbling at it. I asked for the recipe and she said she would give it to me but then shit happened, one thing after another. Her year has been hell and I never did get it so the hunt was on. I have finally found a recipe that I have altered somewhat that tastes just like I remember hers tasting. It has been a favourite with friends and family including the cat.
The first time he drove us nuts begging for it so K1 finally gave him a piece. He gobbled it right up then sat there with his mouth open, tongue flicking in and out looking anything but dignified but has that stopped him?
NO!
He really doesn't go for people food except for licking tuna and salmon tins until we are having jerk chicken and then he goes nuts. He seems to have gotten used to the heat because now he just licks his chops for a minute or 2 and then is back for more.
Cats are strange, that isn't news but I have never known one to enjoy the heat of habanaro peppers!
Anyway, here is the recipe I hope you enjoy as much as the cat does
Jerk Marinade
1 white onion chopped
2 tsp fresh thyme or 1 tsp dried thyme
1 whole scotch bonnet or habernero pepper seeded and chopped (or more if you like hotter)
1 tsp salt
2 tsp light brown sugar
1 tsp allspice
1/2 tsp ground nutmeg
1 tsp ground black pepper
1 tbsp soy sauce
1 tbsp worchestershire sauce
1 tbsp vegetable oil
1 tbsp lemon juice
Blend in a food processor or blender until a slurry.
Put skinned chicken pieces in a ziplock bag and pour marinade in. Let marinade for at least 24 hrs then cook at 375 uncovered until chicken is no longer pink.
