Belizean Jerk Chicken: A Spicy Twist On A Classic

Belizean jerk chicken is a delicious dish that brings together the diverse flavours of Belize. While jerk seasoning is commonly associated with Jamaica, it actually originated from early Amerindian staple ingredients and evolved across the Caribbean. Belize's unique take on jerk chicken reflects the country's rich history and cultural diversity, with influences from the Maya, Buccaneers, and other traditions.

The key to Belizean jerk chicken lies in its marinade, which blends fruits, herbs, and spices. The chicken is cut into pieces, rinsed, and then generously rubbed with the jerk seasoning. After marinating for several hours or overnight, the chicken is roasted on a smoky barbecue oven, infusing it with a distinctive flavour and aroma. The result is tender, spicy, and flavourful chicken that can be served with rice, beans, or potato salad for a true taste of Belize.

Ingredients

Belizean jerk chicken is a unique take on the classic Caribbean dish. Jerk seasoning is a Caribbean staple, with each country adding its own twist. In Belize, the Maya influence is clear through the use of allspice and chilli.

For the jerk seasoning, you will need:

• 4 sweet peppers
• 2 onions
• 2 tomatoes (not too ripe)
• 10 cloves of garlic
• 2 habanero or scotch bonnet peppers (can be reduced or substituted with jalapenos or another chilli pepper)
• 1 inch of ginger
• 10 leaves of local oregano (if you can find it)
• 1 tablespoon of dried oregano
• 1 tablespoon of thyme
• ½ tablespoon of paprika
• ½ tablespoon of cumin
• ½ tablespoon of black pepper
• 2 slices of orange peel
• 3 oz of dark rum
• 3 oz of lime juice
• 20 coriander seeds or ½ tablespoon of ground coriander
• 4 leaves of allspice or a couple of teaspoons of dried allspice
• ½ cup of olive oil (to liquefy)

For the chicken, you will need:

• 3 whole chickens, or the equivalent amount of breasts, thighs or your favourite cuts, cut into 8 pieces
• Salt to taste

To serve, you will need:

• Rice and beans
• Potato salad

Optional Ingredients

Some recipes also include:

• 8 oz of margarine or butter
• 1 teaspoon of cinnamon powder

Method

First, cut the chicken into 8 pieces and remove the skin. Rinse the chicken well to remove any bone fragments and blood. Then, cut the onions, peppers, garlic and ginger into rough chunks and place them in a food processor or blender. Add the dry herbs and spices, lime juice and rum. Blend the mixture on full speed and add olive oil until you reach your desired consistency. Rub the jerk seasoning into the chicken pieces and marinate overnight or for at least several hours.

Place the chicken on a baking tray or grill and roast at a low heat for up to an hour, drizzling or brushing with the marinade regularly. The chicken is best served with rice and beans and a side of potato salad.

Preparation

Belizean jerk chicken is an interesting melange of flavours that harmonise beautifully. Jerk seasoning is a Caribbean-wide style of cooking, with different versions found throughout the region. In Belize, the Maya influence is apparent with the emphasis on allspice and chilli.

First, cut the chicken into 8 pieces and remove the skin. Rinse the chicken in water to remove any bone fragments and blood. You can use 3 whole chickens, or an equivalent amount of breasts, thighs or your favourite cuts.

For the jerk seasoning, you will need:

• 4 sweet peppers or green bell peppers
• 2 onions
• 2 tomatoes (not too ripe)
• 10 cloves of garlic
• 2 habanero or scotch bonnet peppers (these are very hot, so you may want to reduce the quantity or substitute with jalapenos or another preferred chilli pepper)
• 1 inch of ginger
• 10 leaves of local oregano (if you can find it)
• 1 tablespoon of dried oregano
• 1 tablespoon of thyme
• 1/2 tablespoon of paprika
• 1/2 tablespoon of cumin
• 1/2 tablespoon of coarse black pepper
• 1/2 tablespoon of salt
• 3 oz of dark rum
• 3 oz of lime juice
• 2 slices of orange peel
• 20 cilantro or coriander seeds
• 4 leaves of allspice or a couple of teaspoons of dried allspice
• 1/2 cup of olive oil (to liquefy)

Cut the onions, peppers, garlic and ginger into rough chunks and put them in a food processor or blender. Add the dry herbs and spices, the lime juice and the rum. Blend the mixture on full speed and add olive oil until you get a smooth texture.

Rub the jerk seasoning into the chicken pieces and marinate for several hours, preferably overnight.

Place the chicken on a baking tray or grill and roast on a smoky barbecue oven for up to 45 minutes to an hour on low heat. Drizzle or brush the chicken with the marinade regularly as it cooks.

Serve the chicken with rice and beans, and some potato salad for a true Belizean barbecue experience!

Marinade

Belizean jerk chicken is a unique variety of the jerk chicken dish, which is traditionally Jamaican but can be found throughout the Caribbean. Jerk refers to both a seasoning and a cooking style, where hot, dry spices are rubbed onto protein and then grilled. The Belizean version of the dish is heavily influenced by Mayan cuisine, with an emphasis on allspice and chilli.

The marinade for Belizean jerk chicken is a wet rub, which is made in a food processor or blender. The ingredients are blended until smooth, and then rubbed onto the chicken, which is left to marinate for several hours or overnight. The longer the chicken sits in the marinade, the more flavour it will have. The marinade can also be used for other meats, such as pork, lamb, beef, and seafood.

The ingredients for the marinade include:

• Peppers (sweet, green bell, or habanero)
• Onions
• Tomatoes
• Garlic
• Ginger
• Oregano (fresh and dried)
• Thyme
• Paprika
• Cumin
• Black pepper
• Salt
• Olive oil
• Rum
• Lime juice
• Orange juice
• Orange zest
• Orange peel
• Coriander seeds
• Allspice
• Soy sauce

All of the ingredients are added to the food processor or blender and blended until smooth. The chicken is then cut into pieces, rinsed, and rubbed with the jerk seasoning. The meat is then left to marinate for several hours or overnight.

Cooking

Belizean jerk chicken is a unique and interesting blend of flavours that harmonise beautifully. The cooking process is simple, but the longer you leave the chicken to marinate, the more flavourful it will be.

How to Cook Belizean Jerk Chicken:

Step 1: Prepare the Chicken

Firstly, cut the chicken into 8 pieces and remove the skin. Rinse the chicken in water to remove any bone fragments and blood.

Step 2: Make the Jerk Seasoning

To make the jerk seasoning, cut up the onions, peppers, garlic and ginger and put them in a food processor or blender. Add the dry herbs and spices, the lime and orange juices, and the rum. Blend the mixture on full speed and gradually add olive oil until you achieve a smooth texture.

Step 3: Marinate the Chicken

Rub the jerk seasoning all over the chicken pieces and leave to marinate for several hours, or overnight for the best results.

Step 4: Cook the Chicken

Place the chicken on a baking tray and roast on a smoky barbecue or in an oven for up to 45 minutes on low heat. For a smokier flavour, cover the grill. During cooking, regularly drizzle or brush the chicken with the leftover marinade.

Your Belizean jerk chicken is now ready to serve. Enjoy!

Serving suggestions

Belizean jerk chicken is a delicious dish that can be served with a variety of sides and accompaniments to enhance its bold and spicy flavours. Here are some serving suggestions to make the most of this Caribbean favourite:

Rice and Beans

The traditional side dish of rice and beans is a classic choice to serve with Belizean jerk chicken. This hearty pairing provides a contrasting texture and flavour to the spicy, grilled chicken. The rice absorbs the flavours of the jerk seasoning, while the beans add a creamy element to the dish. This combination is commonly found in Belizean cuisine and creates a satisfying meal.

Tropical Fruit Salsas

Fresh and tangy fruit salsas are an excellent way to complement the spiciness of the jerk chicken. Mango salsa, pineapple salsa, or a combination of both, offer a burst of sweetness and a refreshing contrast to the heat of the dish. The tropical flavours of ripe mangoes or pineapples, combined with red onions, cilantro, and a touch of lime juice, create a vibrant and flavourful addition to your plate.

Grilled or Fried Plantains

Plantains are a staple in Caribbean cuisine, and they make an excellent side dish to serve with Belizean jerk chicken. Ripe plantains can be grilled or fried, adding a slight sweetness and a crispy texture to the meal. Spicy plantain fritters, made with a blend of chili powder, cayenne pepper, and garlic, offer a delightful combination of sweet and spicy flavours that perfectly balance the bold jerk seasoning.

Potato Salad

A classic potato salad is a refreshing and creamy side dish that pairs well with the spicy chicken. Boil potatoes until tender, then mash them with butter, eggs, and a hint of cinnamon for a unique twist. Season with salt and pepper to taste, and pipe the mashed potatoes into orange skins for a creative and tasty presentation.

Grilled Vegetables

Grilled vegetables, such as sweet potatoes, corn, or bell peppers, are an excellent way to add a smoky flavour to your plate. The natural sweetness of the vegetables pairs well with the spicy and aromatic jerk chicken. You can also add them to skewers, alternating with chicken pieces, for a colourful and tasty kebab.

Caribbean-Inspired Drinks

Complete your meal with a refreshing Caribbean-inspired drink, such as a rum punch or a tropical fruit cocktail. These beverages capture the essence of the Caribbean and provide a perfect complement to the bold flavours of the jerk chicken. The sweetness of the drinks can also help balance the heat of the dish.

Spicy Jerk Rice

For a side dish that embraces the flavours of jerk seasoning, try making spicy jerk rice. Sauté onions, bell peppers, and garlic before stirring in jerk seasoning and cooked rice. This dish adds a spicy kick and blends beautifully with the flavours of the jerk chicken.

Salads and Slaw

If you're looking for a lighter option, consider a spicy jerk chicken salad. Top your salad with bell peppers, red onions, and diced mango for a burst of sweetness and tanginess. You can also add a zesty dressing made with lime juice, olive oil, honey, and a touch of jerk seasoning. Alternatively, a crunchy slaw made with shredded cabbage, carrots, and bell peppers adds a refreshing texture and acidity to your meal.

Grilled Pineapple

The sweetness of grilled pineapple perfectly complements the spiciness of the jerk chicken. The caramelised edges add a delightful crunch to each bite, creating a harmonious blend of flavours. You can also incorporate grilled pineapple into skewers or serve it as a side dish.

Coconut Rice

Coconut rice is a creamy and fragrant side dish that provides a cooling contrast to the heat of the jerk chicken. The subtle sweetness and fluffy texture of the rice make it an excellent choice to balance the bold flavours of the dish.

Guacamole

A classic guacamole is a great way to add a creamy and refreshing element to your meal. The avocado provides a smooth texture and a mild flavour that pairs well with the spicy chicken. Serve it as a side dish or use it as a topping for tacos or nachos.

Frequently asked questions