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Nevis Jerk Chicken

Nevis Jerk Chicken is a traditional Kittitian and Nevisian recipe for the classic dish or chicken rubbed with jerk spices that's barbecued to cook. The full recipe is presented here and I hope you enjoy this classic Kittitian and Nevisian version of: Nevis Jerk Chicken.

prep time

25 minutes

cook time

40 minutes

Total Time:

65 minutes

Additional Time:

(+8 hours marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesChicken RecipesFowl RecipesSaint-kitts Recipes


Ingredients:

1 whole chicken
4 Tbs. Nevis Jerk spice blend

Method:

Cut the chicken into four pieces. Remove the backbone and wing tips. Separate the breast and legs. Starting from the inside of the bird, divide the breasts in half cutting through the keel bone and cartilage along the centre line. Pull the skin away from the meat, but leave it attached, if you can.

Liberally sprinkle the jerk spices all over the meat and skin. Lightly prick the skin with a sharp-pointed over the fatty deposits on the thighs and at the thick end of the breasts (this is the 'jerking' process).

Put the chicken pieces in a large sealable plastic bag. Press the air out of the bag and seal it tightly and marinate for 2-4 hours in the refrigerator (but best if left over night). Remember to remove the chicken from the refrigerator to warm to room temperature an hour before you plan to start cooking.

Pre-heat your barbecue until the coals are covered by a white layer of ash. At this point move the coals to so they are only on one side of the barbecue. Lay the chicken pieces on the cool side of the barbecue.

Note that the placement of your chicken pieces is important. The legs take longer to cook than the breasts and the thickest part of the breast takes longer than the thin trailing end. Even the cool side of the grill is hotter neat the hot side. Place the legs with the thighs closest to the heat with the leg portion points away. Place the breasts with the thick part toward the heat and the thin part as far as possible from the heat.

Cook the chicken for 30 minutes, turning over now and then. Now move the chicken to the hot side of the barbecue, arranging them skin side down. This should give you some good grill marks.

After 5 minutes, check to see if the skin is golden brown. If, however, skin is not done to your liking, give it another two minutes and check again. Flip the chicken pieces—skin side up—and close the grill.

When the chicken skin is nicely marked, test that the juices of the thickest part of the thigh run clear then transfer the chicken to a plate and lightly tent with aluminium foil.

Let the meat rest for 10 minutes then cut the chicken pieces into portions and transfer them to a serving plate.