Jerk Chicken

Chef Jackie Page has her hands in many different buckets of work: not only is she the owner and operator of Love Rocks Café, located in McKees Rocks, she also runs her own catering company, Jackie Kennedy Catering. Furthermore, she is the food coordinator for the nonprofit Buy Fresh Buy Local/ Farm to Table, she prepares 100 meals for 412 Food Rescue twice a week, and still finds time to do her most important jobs, being a mother to her two daughters, Satchel and Asantewaa, and grandmother to her grandson, Sage.

Page’s journey into the culinary world is an unorthodox one. Although she knew her way around a kitchen, she didn't graduate culinary school until she was 47 years old. Since graduating, she has become one of Pittsburgh's sought-after culinary experts. Moreover, she represents Pennsylvania on a national level at the Great American Seafood Cookoff, which is held annually in New Orleans.

On December 31, the sixth day of the seven day observance of Kwanzaa, , a Feast of Faith (Karamu) is held with African American and African fare, libations, and entertainment. The week culminates with gifts (zawadi), which traditionally include books, heritage symbols, or something handmade. Chef Jackie observes it as you would think: with a table full of deliciousness. Here she shares a WONDERFUL main dish of Jerk Chicken.

Jerk Chicken Recipe

Ingredients

4 lbs Meaty chicken

2 tbsp Lime juice, fresh

2 tbsp Soy sauce, reduced-sodium

2 tbsp: Olive oil

2 Garlic cloves

1 tbsp Ginger, fresh, grated

1 Onion, large

5 Scallions

2 Scotch bonnet or habanero peppers

1 oz Thyme, fresh

1 tsp Thyme, dried

1 tsp Allspice, ground

1 tsp Black pepper, coarsely ground

1/4 cup Brown sugar, packed

1 tsp Cinnamon, ground

1/2 tsp Cloves, ground

1 tbsp Kosher salt

1/2 tsp Nutmeg, ground

Whisk together lime juice and soy sauce. In a large freezer bag, toss chick together with the mixture and let sit while you prepare the marinade.

In a food processor, purée all remaining ingredients into a paste. Add a teaspoon of water if needed. When ready, add to the freezer bag. Seal carefully and toss until chicken is coated evenly and thoroughly. Place in refrigerator overnight to marinate.

About an hour before cooking time, place chicken on a plate. Put as much sauce as you can get from the bag and place in saucepan. Cook for 10 minutes, stirring often to prevent scorching. Use this as a basting paste or as sauce for eating.

Grill chicken over medium heat until done, or roast on cooking sheet in oven at 350 degrees for 30 to 40 minutes. Baste occasionally with extra sauce.

For an extra special feast, add more of Chef Jackie’s dishes to your table:

Black Eyed Peas and Rice

Collard Greens and Corn and Okra

Sweet Potato Pie

Read the full Kwanzaa story here!

Story by Briana White / Photography by Scott Goldsmith