Jamaican Jerk. Jamaican chicken.

This is a Jamaican dish with a history that dates back to the 15th-16th centuries. At the time when the Spanish conquistadors discovered and colonized Jamaica, turning the local Indians into slaves. Then, when the mercilessly exploited Indians began to die out, African slaves were brought to Jamaica to restore their working capacity. Driven to exhaustion, the slaves fled to hard-to-reach places, to the mountains, where they could hide from persecution. The runaway life, too, was neither particularly well-fed nor predictable. And that's why we needed a cooking technology that could be prepared easily and could be preserved for a long time. By that time, the Indians were able to dry meat, which was flavored with local spices and, above all, of course, with local allspice,
which is still called Jamaican in cooking. Even the usual baking of a fresh piece of wild boar on a fire, gave the best results when the meat was pre-grated or simply sprinkled with spices. In addition to allspice, the aborigines liked hot pepper and, gradually, this spicy pair, which became the prototype of the modern seasoning Jerk. This seasoning has remained since the days of slavery to this day, and is very popular. And of course, this seasoning is intended for meat cooked on coals.. But in winter I let you cook it in the oven. Since then, of course, the dish has been adjusted and other ingredients have been added. So let's start cooking the marinade.
In a blender bowl, mix allspice, nutmeg, red pepper, garlic, onion, sugar, salt, thyme and lime juice. After that, we twist all the ingredients to a pasty state. Then coat the chicken with this marinade and leave to marinate for at least 3 hours, preferably overnight.
After a while, we put the chicken in a heat-resistant dish and put it in a preheated oven to 200 degrees, for 40 minutes until ready. Then we serve it on the table with any side dish and enjoy this amazing spicy dish. I highly recommend cooking it on coals. Then you will definitely appreciate the spicy aroma of Jamaica. Bon appetit to all friends)