The Elfreds Jerk Chicken paste is a classic marinade from the Caribbean.
Ideally it is suited to chicken although it is great on pork (especially Pork Belly), lamb or fish.
Mix 1tbs of jerk marinade with 1tbs of rum or water to thin it down to a more workable consistency. Rub into 1kg of Chicken or Meat thoroughly. Cover and leave in the fridge to marinade for about 24 hours. You can marinade for a minimum of 12 hours up to 72 hours. Except for fish that only needs about 4 hours. The whole jar will marinade 10kg of meat or fish.
After marinating sprinkle with salt to taste and cook on a charcoal grill such as a Webber BBQ for 20 to 45 minutes depending on the cut of chicken or meat that you have used. If you do not have a BBQ arrange the chicken on a cake rack placed over an oven tray. Bake at 190C. This method gives you an all round glaze.
Great with Rice & Peas or a fresh green salad with avocado.
JERK CHICKEN IN COCONUT SAUCE RECIPE.
Put aside a kilo of prepared Jerk Chicken or Pork Ribs.
In a large pot bring to boil a can of coconut milk and 250ml of double cream. Reduce by half then add the jerked meat and a handful (200g – 300g) of Diced sweet potato and peas. Reduce until thick and serve on rice