[Jamaican Jerk Chicken]
This fall, Matsuya's menu featured the Jamaican-born dish “jerk chicken,” which became a hot topic. The juicy grilled chicken boasts a spicy, punchy flavor blended with refreshing notes and a hint of bitterness, making it a dish that pairs perfectly with rice. In Jamaica, you'll often see simple barrel grills called “jerk stands” along the roadside, selling this popular dish alongside flatbread made from cassava called “bammy.” In the US, it's also a beloved staple, often found on hamburger and barbecue menus.
“Jerk” refers to both the dish made by marinating meat in “Jamaican jerk seasoning” and the cooking method itself. It's characterized by using allspice, a spice native to Jamaica, and Scotch Bonnet peppers, which have a heat similar to habaneros. Slow-roasting the meat until it turns a deep, rich brown brings out the aromatic depth of the spices, creating a complex flavor.
This time, I used powdered allspice available at the supermarket. I combined chopped green onions, garlic, and ginger with black pepper, sugar, and salt. Instead of lime juice, I used squeezed sudachi juice, and instead of Scotch Bonnet peppers, I used chili peppers to marinate chicken thighs. Ideally, marinating overnight to a full day allows the spices to penetrate deeply. When time is limited, piercing the surface of the meat with a fork in several places helps the flavors absorb more easily. While marinating, I prepared “rice and peas” by cooking rice and kidney beans in coconut milk, completing the preparations. Timed to coincide with the rice's completion, I grilled the jerk chicken in Rikucho Ogasawara's Fish Pan and plated it on Hasami plates to finish.
The Hasami plate, with its striking pop of color, is perfect for a robust dish like jerk chicken. It creates a bright and vibrant dining table reminiscent of the Caribbean sun. You can also choose from red, mustard, and green, reminiscent of the Rasta colors that symbolize Jamaica. Enjoy a tropical dining experience with your favorite plate and jerk chicken.
Hasami's Plate
https://www.shokunin.com/en/Hasami/plate.html
Rikucho Ogasawara's Fish Pan
https://www.shokunin.com/en/rikucho/fishpan.html
References
https://www.lantern.camp/?p=82417 (Reference recipe)
https://marieclairejapon.com/lifestyle/123195/ (Reference Recipe)
https://www.matsuyafoods.co.jp/matsuya/whatsnew/menu/116756.html
https://en.wikipedia.org/wiki/Jerk_(cooking)
