Receta

Caribbean flavors always bring a burst of sunshine to the autumn and winter table. This classic Jamaican jerk chicken, with its signature Scotch bonnet pepper heat and unique blend of spices, is the star of any home grilling party. During preparation, the Geedel food chopper demonstrates irreplaceable efficiency when making the complex Caribbean-style marinade.

Ingredients: 

1.5 kg chicken legs and wings (skin on)  

Jamaican Jerk Marinade:  

1 large onion  

4 green onions  

4 garlic cloves  

1–2 Scotch bonnet peppers (adjust to heat tolerance)  

1 inch piece of ginger  

¼ cup fresh thyme leaves  

¼ cup fresh parsley  

2 tablespoons Jamaican allspice (pimento powder)  

1 tablespoon smoked paprika  

1 tablespoon brown sugar  

1 tablespoon soy sauce  

¼ cup lime juice  

¼ cup vegetable oil  

2 teaspoons salt  

1 teaspoon black pepper  

Instructions:  

1.Prepare marinade vegetables (using Geedel):  

   Peel and cut the onion, green onions, garlic, Scotch bonnet peppers (seeded to reduce heat if desired), and ginger into chunks. Using the manual vegetable chopper with the dicing blade, first place onion chunks in the container and press firmly 5–6 times until diced. Add garlic and ginger and press another 3–4 times to combine. Finally, add green onions and peppers and press lightly 2–3 times to retain some texture. The enclosed design of this chopper is especially safe when handling spicy ingredients.

2. Make the marinade paste:

   Transfer the chopped vegetable mixture to a large bowl. Add fresh thyme leaves (rubbed between fingers), chopped parsley, allspice, smoked paprika, brown sugar, soy sauce, lime juice, vegetable oil, salt, and black pepper. Mix thoroughly with a fork or whisk to form a thick, fragrant paste.

3. Marinate the chicken:  

   Score the thicker parts of the chicken with a knife to allow the marinade to penetrate. Place the chicken in a large resealable bag or glass container, pour in all the marinade paste, and ensure every piece is evenly coated. Seal and refrigerate for at least 8 hours, preferably 24 hours, turning once during marination.

4. Smoke-roast:  

   Preheat the oven to 200°C. Line a baking tray with foil and sprinkle with 1 tablespoon brown sugar and 1 tablespoon black tea (such as Assam or Lapsang souchong). Place a wire rack over the tray and arrange the marinated chicken on top. Roast for 20 minutes, then reduce the temperature to 175°C and continue roasting for another 25–30 minutes until fully cooked.

5. Serve:

   Let the chicken rest for 10 minutes to lock in the juices. Serve with a cooling mango salsa or a tangy dipping sauce. Eating with your hands is encouraged for the full experience—provide plenty of napkins and a bowl of lime water for rinsing.

Summary:  

This vibrant Caribbean-style jerk chicken owes its complex, multi-layered flavor to the perfect fusion of herbs and spices in the marinade. The Geedel vegetable chopper quickly and effortlessly processes tough roots and spicy peppers into the ideal texture, while its manual operation offers precise control, allowing home cooks to confidently master this exotic dish. It’s the perfect way to bring a taste of sunny, spirited flavor to any autumn or winter grilling gathering.