Jamaican Jerked Chicken and Pork
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 6 pork loin chops
- 3 chicken breast halves
- 6 (340.19 g) chicken legs
- allspice berry
- 1.23 ml fresh grated nutmeg
- 2.46 ml ground cinnamon
- 8 scallions, chopped
- 1 garlic clove, chopped
- 4.92 ml hot pepper, chopped
- 44.37 ml red wine vinegar
- 59.14 ml peanut oil or 59.14 ml vegetable oil
- 2.46 ml salt
- 1.23 ml fresh ground pepper
- 2 bay leaves, crumbled
- Pickapeppa Sauce (see note)
directions
- Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long.
- Put pork pieces and chicken in a large bowl, cover and refrigerate until needed.
- To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
- In medium bowl, combine berries, nutmeg, cinnamon, scallions,.
- garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
- Add rest of.
- vinegar, oil, salt, pepper and bay leaves.
- Turn mixture over pork and.
- chicken and rub meat with seasoning, coating evenly.
- Cover and refrig-.
- erate 2 hours or overnight.
- Cook jerked pork and chicken on grill over.
- hot coals or on gas barbecue as far from heat as possible (6" or more);.
- cover with lid; turn meat every 10 minutes for about 1 hour, until done.
- If desired, halfway through cooking time toss 1 tsp whole allspice.
- berries into fire.
- Cut cooked pork into 1/3" slices and serve with.
- chicken.
- Accompany with Pickapeppa sauce.
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