Jerk Chicken Pan: Cost And Cravings

Jerk chicken is a popular dish in Jamaica and throughout the Caribbean. It is made by marinating chicken in a blend of spices and chiles, which is often dominated by Scotch bonnet peppers (or habaneros) and allspice, and then grilling it. The price of a pan of jerk chicken can vary depending on the size of the pan and the number of chicken pieces included. Some recipes suggest using a whole chicken, while others call for chicken breasts or other individual pieces. The cost of the ingredients and the time spent preparing and cooking the dish will also affect the final price.

The price of ingredients

Chicken

The cost of chicken can vary depending on the type and amount used. For a pan of jerk chicken, you will likely need around 2-4 pounds of chicken, which can cost anywhere from $5 to $20, depending on the type of chicken (whole, boneless, skinless breasts, thighs, etc.) and the quality.

Spices and Seasonings

Jerk chicken is known for its bold and spicy flavor, which comes from a variety of spices and seasonings. Here is an estimated range of costs for some common spices and seasonings used in jerk chicken recipes:

• Scotch bonnet peppers: $3-5 per pepper, or $0.50-1 per pepper if bought in bulk.
• Allspice berries: $5-10 for a small bottle or packet.
• Thyme: $3-5 for a small packet.
• Nutmeg: $4-8 for a small bottle or packet.
• Cinnamon: $2-5 for a small bottle or packet.
• Black pepper: $2-5 for a small bottle or packet.
• Salt: $1-3 for a small container.
• Garlic: $0.50-1 per bulb.
• Onions: $0.50-1.50 per pound.
• Green onions/scallions: $1-3 per bunch.

Liquids

• Soy sauce: $2-5 for a small bottle.
• Vinegar (white or apple cider): $2-5 for a small bottle.
• Olive oil: $5-10 for a medium-sized bottle.
• Orange juice: $2-5 for a small bottle or container.
• Lime juice: $2-5 for a small bottle or a few fresh limes.

Sweeteners

Brown sugar: $2-5 for a small bag or box.

Other Ingredients

Ginger: $2-5 for a small piece.

Total Cost

The total cost of ingredients for a pan of jerk chicken will depend on the specific recipe used and the number of servings. Based on the price ranges provided, you can expect to spend anywhere from $20 to $60 on ingredients for a pan of jerk chicken, depending on the availability of ingredients and the quality chosen. Keep in mind that some ingredients, like spices, will last for multiple uses, so the cost per serving may decrease over time.

The recipe

Jerk Chicken Recipe

Ingredients

• Chicken (skin-on) – a combination of thighs, drumsticks and wings, or chicken legs, or a whole chicken cut into pieces
• Peppers – Scotch bonnet peppers are authentic, but habaneros can be used instead
• Thyme – fresh thyme leaves
• Brown sugar
• Lime – juice and zest
• Scallions
• Olive oil
• Soy sauce
• Onion
• Garlic
• Ginger
• Cinnamon
• Salt
• Allspice
• Nutmeg (optional)
• Five-spice powder (optional)
• Black pepper
• Vegetable oil (optional)
• Rice and peas, mango chutney, plantains, coleslaw, or festival (fried bread) to serve

Method

Marinade

Combine all of the ingredients except the chicken in a blender and pulse until smooth. Place the chicken in a large bowl and pour the marinade over it, ensuring the chicken is fully coated. Cover the bowl with plastic wrap and place in the fridge to marinate for at least eight hours, but preferably overnight.

Cooking

If cooking the chicken on an outdoor grill, preheat the grill and rub the grates with oil. Cook the chicken over a medium flame for about 10 minutes on each side, checking regularly to ensure it is not burning.

If cooking the chicken in the oven, preheat the oven to 350°F. Heat a large skillet over a medium-high heat and add a tablespoon of olive oil. Place the chicken in the skillet and cook for about five minutes on each side, until seared. Transfer the chicken to a baking sheet and place in the oven for 15-20 minutes, or until cooked through.

Garnish with slices of lime and cilantro leaves, and serve with rice and peas, mango chutney, plantains, coleslaw, or festival (fried bread).

How to cook it

How to Cook Jerk Chicken

Ingredients

For the jerk chicken, you will need:

• Chicken (legs, breasts, or a whole chicken)
• Olive oil
• Brown sugar
• Thyme (fresh)
• Allspice
• Cinnamon
• Salt and pepper
• Scotch bonnet peppers/chillies
• Garlic
• Ginger
• Onion
• Spring onions
• Soy sauce
• Vegetable oil
• Kidney beans
• Coconut milk
• Rice

Method

First, make the marinade by blending the olive oil, brown sugar, thyme, allspice, cinnamon, salt and pepper, Scotch bonnet peppers, garlic, ginger, onion, spring onions, soy sauce, and vegetable oil.

Next, coat the chicken in the marinade, rubbing it into the meat, and leave to marinate overnight in the fridge.

Then, cook the chicken. You can either barbecue it, grill it, or cook it in the oven. If barbecuing, cook over slow, indirect heat for 30 minutes. If grilling, cook over a medium-hot fire for 35-40 minutes, turning occasionally. If cooking in the oven, cook at 180C/160C fan/gas 4 for 45 minutes.

While the chicken is cooking, prepare your rice and peas/beans. Rinse the rice and add it to a saucepan with the coconut milk, spring onions, thyme, garlic, and allspice. Season with salt and add 300ml of cold water. Bring to a boil, then reduce to a medium heat and cook for 10 minutes. Add the kidney beans, turn off the heat, and leave for 5 minutes.

Finally, serve the chicken with the rice and peas/beans, and some hot sauce if you like it spicy.

The history of jerk chicken

Jerk chicken is a style of cooking native to Jamaica, where meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice. The art of jerking (or cooking with jerk spice) originated with the indigenous peoples of Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of the 17th-century Jamaican Maroons who intermingled with them.

The word "jerk" is said to come from "charqui", a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word "jerky" in English. Another theory is that the name comes from the practice of jerking (poking) holes in the meat to fill with spices before cooking.

The smoky taste of jerked meat is achieved using various cooking methods, including modern wood-burning ovens. The meat is normally chicken or pork, and the main ingredients of the spicy jerk marinade sauce are allspice and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, soy sauce, vinegar, and salt.

Jerk chicken is believed to have been conceived when the Maroons introduced African meat cooking techniques to Jamaica, which were combined with native Jamaican ingredients and seasonings used by the Arawak. The method of smoking meat for a long period served two purposes: keeping insects away from the raw meat and preserving it for longer once cooked.

Over time, the basic recipe has been modified as various cultures have added their influence. Jerk cooking and seasoning have followed the Caribbean diaspora all over the world, and forms of jerk can now be found in restaurants almost anywhere a significant population of Caribbean descent exists, such as the United Kingdom, Canada, or the United States.

How it compares to pan chicken

Pan chicken and jerk chicken are often confused with each other, especially outside of Jamaica. However, there are some key differences between the two dishes.

Firstly, the absence of pimento wood in pan chicken is a major differentiator. Pimento is essential to the flavouring, seasoning, and cooking process of authentic jerk chicken, imparting a smoky woody sweetness that is lacking in pan chicken. Despite this, pan chicken is still highly flavourful, with a hint of smoke and a nice char from the coal drum.

Another difference is that pan chicken is not spicy like jerk chicken. While it is highly seasoned, it lacks the mouth-burning heat of Scotch bonnet peppers typically found in jerk chicken.

In terms of preparation, pan chicken is often made by enterprising cooks who fashion a grill out of an oil drum. These vendors set up along popular roadways and accessible areas, usually between the hours of 4 pm and 4 am, making it easy for drivers to purchase food on the go. The chicken is cooked over coals, first away from direct heat and then finished over the embers for a satisfying char.

On the other hand, jerk chicken is typically coated in a seasoning mixture dominated by spices and chiles, then grilled. The chicken is usually marinated overnight to allow the flavours to penetrate the meat, and then grilled until well-browned.

In summary, while both dishes feature chicken as the main protein, they differ in terms of ingredients, preparation methods, and flavour profiles. Pan chicken is characterised by its use of coal drum grills, lack of spiciness, and unique blend of spices, while jerk chicken relies on a marinade of spices and chiles, and is typically grilled or roasted.

Frequently asked questions