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jerk-chicken.html
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<!DOCTYPE html>
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<div class="title-wrap">
<img
width="60"
height="32"
src="./images/logo-left.svg"
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<h1>Jerk Chicken</h1>
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width="60"
height="32"
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<p>
Now I have a passion for Indian, Mexican and all food as you have
probably guessed. But there is another love in my life
<strong>Jerk Chicken</strong>, after all variety is the spice of life
:-) If you know me personally I have a habit of changing stuff up ;-)
So how about a Caribbean dinner? <strong>Jerk Chicken</strong> is
perfect finger food, or served as a meal plated with rice & peas. But
my goto with this is Macoroni Cheeses Pie — comfort food at it's
best! I say 'cheeses' because I use more than one type of cheese lol!
Good news is you can find my Macoroni Pie in Vege Bakin' from the main
menu along with rice & Peas as well.
</p>
<p>
"A word of warning" I cut my chillies in half prepared for the
photographer and wiped my hands on a tissue. A while later I wiped my
nose DO NOT DO THIS! Scotch Bonnet chillies are lethal to any part of
the skin. Let this be a warning to you... Yes there were tears! It's
often advised to wear latex gloves when handling hot chillies, but
Hey! Ho! That advice fell on deaf ears on this occasion, d'oh!
</p>
<p>
Click the <b>Method</b> tab below to see a step by step guide on how
to make <strong>Jerk Chicken</strong> with a few pictures as a guide.
</p>
</header>
<!-- class about-center = set columns -->
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<div class="about-center section-center">
<article class="about-img">
<img
src="/images/jerk-chicken/650x366/jerk-chicken-macaroni-pie-served-02.webp"
alt="jerk chicken macaroni pie served 02"
title="jerk chicken served with macaroni pie"
/>
</article>
<article class="about">
<!-- buttons container -->
<div class="btn-container">
<!-- class active = show content -->
<button
title="Click this tab to reveal the ingredients"
class="tab-btn active"
data-id="ingredients"
>
ingredients
</button>
<button
title="Click this tab to read the recipe method and see pictures of how to make this dish"
class="tab-btn"
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method
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<article class="about-content">
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<div class="content active" id="ingredients">
<h2>ingredients</h2>
<p>Here's what you need :¬)</p>
<!-- Ingredients List Goes Below Here!!! -->
<h2>serves 3 - 6</h2>
<ul>
<li>6 large chicken legs slashed into 3 to 4 times</li>
</ul>
<div class="spacer"></div>
<h2>fresh ingredients to blitz for the marinade</h2>
<ul>
<li>2 scotch bonnet chilli's finely chopped</li>
<li>3 cloves garlic finely chopped</li>
<li>1 inch piece of fresh ginger finely chopped</li>
<li>3 spring onions finely chopped</li>
<li>1 Tbsp Lime juice</li>
</ul>
<div class="spacer"></div>
<h2>dry ingredients for the marinade</h2>
<ul>
<li>1/4 tsp cloves</li>
<li>1/2 tsp Cinnamon</li>
<li>1/2 tsp Allspice (Pimento)</li>
<li>1 tsp Thyme leaves</li>
<li>1 tsp Nutmeg</li>
<li>1 tsp Salt</li>
<li>1 tsp black pepper corns</li>
</ul>
<!-- Ingredients List Goes Above Here!!! -->
</div>
<!-- end of single item -->
<!-- single item -->
<div class="content" id="method">
<h2>method</h2>
<p>Now as with Indian food — prepare to succeed!</p>
<p>
Indian food & Caribbean is the same process, if you do not
prepare and get all your stuff out up front — it's going
to create stress!!! You're going to miss something, then you
will not enjoy the cooking process — taking in the aroma
of dinner roasting away with all the prep' and mess gone. Tough
to learn, but if you ever had 100 people turning, up never mind
two, and your in a mess it's a bit of a nightmare. Prepare
— get done — wash up — then cook & enjoy the
process, the satisfaction you'll feel once that process is
mastered and your guests arrive you will be chilled and
confident — and not a ready meal in sight!
</p>
<div class="card_image">
<figcaption>ingredients for jerk chicken paste</figcaption>
<img
src="/images/jerk-chicken/650x366/jerk-ingredients.webp"
alt="jerk ingredients"
title="ingredients for jerk chicken paste"
/>
</div>
<div class="spacer"></div>
<p>
Ingredients out chopping, board ready to go. I will grind all my
spices in my electric spice grinder and chop everything in my
blender. But Hey! Ho! If the knife is your way it's gotta be a
really fine dice, then you will need to form a paste by bashing
the diced fresh ingredients up in a pestle and mortar, or you
could even crush them up on a chopping board with a rolling pin
or heavy pan. Then you add your ground spices to the fresh
ground stuff to make your Jerk paste, but, investing in gadgets
is my passion — Oh! That & good food! So I'll mince my
fresh ingredients in the food blender and then just tip my
ground spices into it and give them a blitz to mix them all
together to make the Jerk paste.
</p>
<!-- Method List Goes Below Here!!! -->
<ol>
<li>Cut the green ends off the spring onions</li>
<li>Slice into discs & set aside</li>
<li>
Finely dice or mince the fresh ingredients for the marinade in
a food processor
</li>
<li>
Combine the fresh marinade ingredients with ground spices
</li>
<li>Put your chicken into a container</li>
<li>Tip the Jerk marinade onto the chicken</li>
<li>Rub into the chicken all over</li>
<li>Cover and put in the fridge for 6 to 12 hours min'</li>
<li>Remove from the fridge at least 30mins before needed</li>
<li>Pre-heat the oven to 180c</li>
<li>Place the chicken on a roasting tray</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>place in a roasting tin</figcaption>
<img
src="/images/jerk-chicken/650x366/jerked-chicken-legs-oven-ready.webp"
alt="jerked chicken legs oven ready"
title="Jerk chicken in a roasting tray"
/>
</div>
<div class="spacer"></div>
<ol start="12">
<li>Roast for 30 - 45 mins, dependinng on size</li>
<li>Turn over after 15 mins</li>
<li>Sprinkle with the green ends of spring onions</li>
</ol>
<div class="spacer"></div>
<div class="card_image">
<figcaption>turn the chicken after 15 min's</figcaption>
<img
src="/images/jerk-chicken/650x366/half-cooked-jerk-chicken.webp"
alt="half cooked jerk chicken"
title="half cooked Jerk chicken in a roasting tray"
/>
</div>
<div class="spacer"></div>
<ol start="15">
<li>Put the chicken back in the oven</li>
<li>
Check the chicken is cooked before serving <strong>*</strong>
</li>
</ol>
<div class="spacer"></div>
<p>
<strong>*</strong>Chicken temperature should be around 82c in
the thickest part of the meat.
</p>
<div class="card_image">
<figcaption>jerk chicken</figcaption>
<img
src="/images/jerk-chicken/650x366/jerk-chicken-plated.webp"
alt="jerk chicken plated"
title="jerk chicke on a plate"
/>
</div>
<div class="spacer"></div>
<div class="card_image_round">
<figcaption>jerk chicken & macaroni pie</figcaption>
<img
src="/images/jerk-chicken/650x366/jerk-chicken-macaroni-pie-served-03.webp"
alt="jerk chicken macaroni pie served"
title="jerk chicken served with macaroni pie"
/>
<figcaption>
served with jerk sauce from the roasting tin
</figcaption>
</div>
<div class="spacer"></div>
<div class="card_image_round">
<figcaption>jerk chicken & macaroni pie</figcaption>
<img
src="/images/jerk-chicken/650x366/jerk-chicken-macaroni-pie-plated.webp"
alt="jerk chicken amcaroni pie plated"
title="jerk chicken & macaroni pie on a plate"
/>
<figcaption>Serve with a smile :-)</figcaption>
</div>
<div class="spacer"></div>
<p>
See 'Vege Bakin' from the main menu' for my macaroni
<em>cheeses</em> pie recipe.
</p>
<p>Most importantly, enjoy!</p>
<!-- Method List Goes Above Here!!! -->
</div>
<!-- end of single item -->
</article>
</article>
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