Category Archives: West Indian Food

Cookin’ Jamaican with a JaFAKIN

Cookin’ Jamaican with a JaFAKIN

Wah gwan mi yutes. Mi a gon talk in mi fake Jamaican accent for dis here post. Dis week I felt di spirit of di Carribbean in mi blood. I guess I’m tired of eating Yankee food all of the blasted time. So I found dis here cookbook fi teach me how to cook up someting nice.

Dis here book say dat you can jerk anything: shrimp, pork, chicken, even turkey!! But I don’t wan go thru all dat trouble. I just want to keep it simple, ya know. So mi say to myself “Aye gal, why not try fi jerk di chicken?!?” And mi never look back…

Here’s di recipe, follow along mon!

Authentic Jerk Chicken Recipe
This recipe tastes a lot better because the meat is allowed to marinate for 2 days.
2 cups finely chopped escallion
2 scotch bonnet peppers minced
2 tbsps soy sauce
2 tbsps fresh lime juice
5 tsps ground allspice
2 bay leaves
2 garlic cloves chopped
1 tbsp salt
2 tsps sugar
¬ľ cup dried thyme crumbled
1 tsp cinnamon
5 lbs chicken parts
vegetable oil for brushing the grill
1.      Make the marinade in a blender by puree the escallion, the pepper, the soy sauce, the lime juice, the allspice, the bay leaves, the garlic, the salt, the sugar, the thyme and the cinnamon.
2.      Divide the chicken parts place in plastic bags and spoon the marinade over them, coating them well.
3.      Seal the bags pressing out the excess air, and let the chicken marinate, chilled turning the bags over several times, for 2 days.
4.      On an oiled rack set 4 to 6 inches over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15  minutes on each side, or until it is cooked through.

I make di marinade….

FYI- Yes I actually did let the meat marinate for two days!

Two days later mi ready to fire up di grill!!

Click here to see all di action mon!

And here is di finished product!

*recipe courtesy of


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