Amy Winehouse’s favourite: Jerk Chicken

July 25, 2011 – Amy Winehouse’s untimely death at 27 has definitely shaken up the global music industry.

Winehouse’s body was found in her London flat on Saturday, and news of her death spread through the social media world like wildfire.  In Winehouse’s memory, fans laid flowers and other tributes such as beer cans at her overnight vigil.

Winehouse, was known for her troubled battle with alcohol and substance abuse; leaving fans to speculate that her death might have been drug-related.  However, aside from the drugs, cigarettes, alcohol, eating disorder and other troubles; how else can we remember and pay tribute to such a talented artist?

 

Amy Winehouse’s favourite was Jerk Chicken

Most of us who have rocked out to Winehouse’s catchy soulful tunes and truthful lyrics have probably wondered where her inspiration came from.  While Winehouse was working on her third album, she revealed that she had a lot of Caribbean food delivered to the studio.  Winehouse even wrote in one of her songs: “I can cook, chicken soup, meatballs, a good chicken – jerk and fried.” Seems fitting that good old-fashioned soul food was the preferred choice of such a soulful voice.

So, in tribute to Amy Winehouse, here is a great Jerk Chicken recipe that will surely bring back the memories of friendship and laughter.

 

Jerk Chicken Recipe

INGREDIENTS

  • 1/2 cup malt vinegar (or white vinegar)
  • 2 Tbsp dark rum
  • Scotch bonnet peppers (or habaneros), with seeds, chopped
  • 1 red onion, chopped
  • 4 green onion tops, chopped
  • 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 teaspoons ground allspice
  • 4 teaspoons ground cinnamon
  • 4 teaspoons ground nutmeg
  • 4 teaspoons ground ginger
  • 2 teaspoons molasses
  • 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise
  • 1/2 cup lime juice
  • Salt and pepper

Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.

METHOD

1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth.

2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight.

3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce.

4a Grilling Method

Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

4b Oven Method
Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.

Cut chicken into pieces. Serve with black beans and rice.

Serves 6 to 8.

 

Recipe source: SimplyRecipes.com

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