Jerk Tandoori ChickenHome >> Recipes
Cooking meat in the tandoor requires a strong marinade that precooks the meat through it acid contents or ferments. Jerk marinade, the most famous dish of Jamaica, is also the strongest marinade I've ever come across. This makes for a perfect match. First prepare the spices. Jerk uses a large amount of allspice as well as pepper and cinammon. You can also put a laurel leaf or a clove.
Grind the spices to a fine powder (picture), then add roughly chopped fresh garlic, ginger and scotch bonet peppers. Here I used only one pepper since they are so hot, but in Jamaica they use much more. Grind to a paste, then add roughly chopped scallions, including the green part.
Make a paste, then add fresh thyme. Add enough lemon juice to make a paste. In Jamaica they use vinegar but I think it gives a rotten taste to the meat. You decide.
The finished jerk marinade. If you use a blender you will get a smoother result but the color remains rather unappetising I'm afraid. Skin your chickens. Here I used cockerel, very young chickens. Make deep cuts about an inch apart on breasts and legs to let the marinade penetrate. Combine chickens and marinade in a freezer bag and let in the fridge for 3-6 hours. Skewer the chickens on the seekhs and stick a potato below to prevent them from slipping. Grill in the tandoor for about 25 minutes with a few plantain, onions and peppers. I had to fish out my peppers from the tray below the tandoor because I was careless enough to omit the potato on that seekh. The result is amazing, delicious, and almost fat free
since most of the fat has been removed from the chickens and the
marinade does not contain any. But you don't need to be watching
your waistline to enjoy this dish, I don't and I did.
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10 Comments
- #1
- Comment by Ranjeet C Kakoti
The description was terrific. I'm gonna try it- #2
- Comment by Niall
I like my jerk spicy so I thought this recipe was an ideal one to try out the super-hot dorset naga chilli and it did not disappoint at all, the resulting meal was (very) spicy and yet retained many subtleties- #3
- Comment by Mangtom
Looks excellent - but I can't find a clear list of ingredients.- #4
- Comment by guruvar
hello, I would probably sound heretic to my punjabi friends, but I had pirri-pirri chicken in "ALTE" in Portugal, and I liked it better than tandoori chicken!! Any comments?- #5
- Comment by lee apgar
Hi FX-- Greetings from Boston USA. Love your site! What proportions of spices do you use for the jerk chicken recipe?Best Regards
Lee
- #6
- Comment by julio lara
excelente receta me gusto mucho la explicacion y las fotos tengo 2 preguntas 1. con que se puede acompañar de guarnicion este platillo y 2 abra alguna diferencia si en ves de cocerlo en el horno, lo parrille?? espero tu respuesta gracias.- #7
- Comment by Lynne
Francois, what happened to your blog?? Yours was my absolute favorite, and I miss your posts!!Going to take some time to go over your old posts - I'm thankful you've left these up for us. But please get back to posting - I miss reading this on a regular basis!! :-(
- #9
- Comment by Ras Lagunas
La mejor forma de dar un toque delicioso al pollo, aquí en México el método que se utiliza es el rostizado, con este Jerk sin dudas el resultado ha sido impresionante, pollo jugoso al morderlo con ese toque característico del picante trópico, belleza, sin dudas...- #10
- Comment by Ras Lagunas
A Julio Lara, creo que una guarnición excelente para este tipo de pollo es el típico arroz blanco cocido con vegetales,para tú segunda pregunta, es muy poca la diferencia en sabor, no importa haces a la parrilla este pollo, en mi opinión, el sabor es mejor cuando es cocinado a la parrilla que horneado, Saludos al equipo de FXcuisine!!!Tell me what you think!
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