Cookbookmaniac
  • American Recipes
    Jerk Chicken – Everyone needs jerk at the bbq!
    My first introduction to Jamaican food was at the Glebe Street Markets in November. I waited in line to order for over 20 minutes just wanting to try something different. The wait was made a lot easier because the cooks were very handsome and buff. I also noticed that they were practicing safe-hygiene, there was a sink to wash hands, boxes of disposable gloves conveniently attached to the rafters, the gentleman handling the cash was not handling the food. They ran out of rice, so I asked for an extra salad. I didn't know what to expect. The only thing I knew about jamaican cuisine was from cookbooks. To my elation my meal was delicious. The chicken was mildly spicy and despite is charcoal exterior it was perfectly cooked and smoky. The mango salsa was fantastic, it was sweet and very soft. The salsa complimented the chicken very well. The coleslaw was average and nothing really excited me about it. Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or marinated with a very hot spice mixture called Jamaican jerk spice. This usually consists of a combination of spring onions (scallions), onions, thyme, pimento (Jamaican allspice), cinnamon, nutmeg, chilies, garlic and salt. Jerk seasoning is traditionally applied to pork, chicken, seafood, beef, fruits and vegetables and is cooked over a fire pit or on a barbecue grill. Street-side "jerk stands" are frequently found throughout Jamaica. Jerked meat, usually chicken or pork, can be purchased along…