The word Jerk is a cooking style which is native to Jamaica. In this process, meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk sauces or seasoning powder. Jerk seasoning gets its kick from a blend of ingredients such as chiles, thyme, cinnamon, garlic, and nutmeg.
You can prepare it mild, medium or hot or just use it like a flavour on the meat. If you love spices, try out this combination and get a taste of Jamaican heritage.
Marination Ingredients:
- 500 gm boneless chicken breast
- 3 tbsp plain yogurt
- 1/2 tsp ginger
- 3/4 tsp garlic
- 1/4 tsp turmeric
- 1 1/2 tbsp jerk seasoning powder (optional)
- 1/4 tsp jerk seasoning paste *
- 2 tsp – Jerk sauce
- 1 1/2 tsp Olive oil
- Salt as desired
Baking Direction:
1) Line baking tray with parchment paper and coat it with butter*
2) Bake at 300 degrees Fahrenheit for 15 min on one side, then remove from oven, apply butter on top of each piece with a brush and flip it over. Now bake for 10 min and remove from oven.
Serve it hot with onion, fresh coriander, lemon and Ranch/Caesar dressing.
*Tips:
- Jerk seasoning paste is very spicy so start with 1/4 tsp and if you feel the spice is less then increase it to 1/2 tsp.
- If you don’t have butter then you can use olive or any oil. Only the meat will be less tender and soft.
- If the weather is nice outside, try barbequing this kebab. The only effect is that the meat may be not as soft as when you bake it.
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