Why is it called Jerk Chicken, anyway?

Posted by Rik on July 1st, 2010

We were sitting at the dining room table, a little buzzed from Canada Day daquiris and red wine. I’m not sure how we got on to the topic, but Mikale said,

“I don’t about you but I always feel a little self-conscious about ordering jerk chicken.”

I thought about this for a second and replied,

“You know, I don’t think I’ve ever actually ordered chicken at a restaurant, unless of course you count Swiss Chalet or McDonald’s. So no, I don’t really feel self-conscious about it.”

“That’s so sad,” Mikale reflected.

“I wonder why it’s called it ‘Jerk’ anyways?”

It turns out there is no definite answer but a lot of interesting possibilities:

Jerk cooking is the authentic Jamaican way to prepare and cook pork, seafood and beef on a Bar-B-Q grill or over a fire pit. What makes this style of cooking so unique is the special combination of seasoning used to create the jerk marinade (jerk seasoning). These include a combination of scallions, onions, thyme, pimento (allspice), cinnamon, nutmeg, scotch bonnet pepper and salt.

The origination of the term “Jerk” varies. The most accepted theory in Jamaica relates to the process of cooking: during grilling the meat or seafood is turned over and over again (jerked over and over again) until it is fully cooked.  (Caribbean Frozen Foods)

or:

The term “jerk” comes from the Spanish word “charqui”, which means dried meat. It has the same root as the word “jerky”, as in beef jerky. The cooking method is a combination of Caribbean cooking styles influenced by the African slave communities.

The Caribs, a native Caribbean group known for their aggressiveness and their cooking, would construct makeshift grills of green sticks over an open fire to prepare jerkies and grilled meats. The Maroons, runaway slaves brought over from Africa to work as sugar plantation slaves, introduced their methods of meat preparation to the Arawak indians of the Caribbean. The Arawak combined these African cooking techniques with local Caribbean ingredients. (Suite101)

Enough history, let’s get down to the cooking. And for today’s lesson we’re going to check in with John Bull and his Reggae Kitchen:

A Jerk Kitchen recipe

We haven’t tried this one, but dianaskitchen.com found it on a newsgroup (so it’s been tested by a bunch of people) and people there love it.

• 1 tablespoon Ground allspice
• 1 tablespoon Dried thyme
• 1 1/2 teaspoons Cayenne pepper
• 1 1/2 teaspoons Freshly ground black pepper
• 1 1/2 teaspoons Ground sage
• 3/4 teaspoon Ground nutmeg
• 3/4 teaspoon Ground cinnamon
• 2 tablespoons Garlic powder or fresh
• 1 tablespoon Sugar
• 1/4 cup Olive oil
• 1/4 cup Soy sauce
• 3/4 cup White Vinegar
• 1/2 cup Orange juice
• 1 Lime juice
• 1 Scotch bonnet pepper (habanero)
• 3 Green onions — finely chopped
• 1 cup Onion — finely chopped
• 4 to 6 chicken breasts

Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet peppers, also known as “Habaneros” are the hottest of the capsicum peppers, they’re truly incendiary. Substitute Serranos of Thai Bird Chiles if you can’t find them.

So why does Mikale feels self conscious ordering Jerk Chicken?

“When I say something like ‘I feel like having a Jerk chicken’ it makes me feel a little stupid, like I’m insulting myself.”