Jerk Chicken – Marty Dixon

Marty Dixon has already showed us how to cut up a raw chicken and carve a cooked chicken. Now he shows us his favourite way to cook his favourite chicken cut, the chicken chop.

‘Jerk’ is a Jamaican style of flavouring and cooking meat, using a dry or wet rub to impart flavour, then following up with cooking and smoking over a grill. Typical flavours include Scotch bonnet chillies (a hot red pepper) and allspice, The most common meat for jerk cooking is chicken but it’s often also done with pork or fish. Marty’s recipe is not entirely traditional but it’s definitely delicious. When we cooked it up in the market we had people drawn to our cooking station from every corner. “What is that amazing smell?!” they asked, lurking just off-camera for a taste!

Watch Marty’s other videos to learn how to cut a raw and cooked chicken.

Makes: enough marinate for 12 chops
Time: 30 minutes, plus 1 hour marinating

Method

1. Place all marinade ingredients in mixing bowl and blend 15 sec/speed 10 or whizz in a blender.

2. Pour marinade over chicken to coat and refrigerate for at least an hour.

3. Heat oil in a pan over medium heat. Gently grill chicken, skin-side up at first, then skin-side down until skin is dark golden and chicken is cooked all the way through.

Tips

• Extra marinade can be refrigerated for three days or frozen for up to a month.
• Marinated chicken can also be frozen.
• Chicken can also be roasted in a hot oven for 30 minutes, or until cooked.
• Try this method with salmon, lamb, pork, beef or mushrooms.

More about this video

• See Marty’s other videos on my Chicken Ingredient page.
• A girl’s gotta get dressed. Today I’m wearing Elk.
• See more great chicken recipes here.