”Jamaican Jerk” can be traced back in history to the Maroons in the early seventeenth century. The Maroons would use an array of spices and herbs to season and marinate meats. Traditionally, Jamaican Jerk was used to cook pork however in today’s modern society it can be used on poultry, fish and seafood, as well as beef. Jamaican Jerk is a delicious blend of complex ingredients all grown on Jamaica’s lush fertile soil. Have no fear though! As always your girl Ro is here for you and I’ve taken the headache and fear out of elevating your dinner time goals. If you already have my line of jerk products then by all means please proceed to your next delicious meal. If you don’t... shame, shame! Hurry up and get yourself some before it’s all gone, trust me your tastebuds will thank you.
Ingredients:
2 lbs chicken (bone in or boneless)
2 tbsp Ro’s Jerk Seasoning
1/2 cup Ro’s Jerk Marinade
Season the chicken with the Jerk Seasoning and rub the marinade into the meat.
Allow the chicken to marinade in the fridge overnight (Or at least 4 hours).
Preheat oven to 375 degrees.*
Bake the chicken for 30 minutes then turn the meat, baste with some marinade and return to oven for an additional 20 - 30 minutes.**
*This recipe can also be done on a grill. For best results, cook over a charcoal barbeque (ideally over a rack of pimento wood). Be sure to baste chicken regularly while cooking so it doesn’t dry out.
**Cooking time will vary on whether or not your chicken has bone in or not. Use a thermometer if you’re uncertain. Chicken should be cooked to an internal temperature of 165 degrees.
Serving Suggestions:
Rice
Caesar Salad
Macaroni Salad
Baked Macaroni & Cheese
Vegetables (roasted or steamed)
As usual I truly hope that you and your family enjoy this recipe and I ask you to like and share your creations of this recipe with me. To kick things off here are some of my jerk creations.
