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Chef Ann-Marie
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Get ready to fire up the grill this summer with our perfect pairing: a bold but refreshing red wine that complements our chef Ann-Marie's Jamaican Jerk Sauce. Amongst the
other delicious platters of food that she prepares for you when you dine-in at Fine Artisanal Wines & Food, Chef Ann-Marie also owns and operates her own sauce business, and one of them is available in our shop!
Below is Chef Ann-Marie's recipe instructions on how to use her Jerk Sauce to make the perfect Jerk chicken on the grill. Enjoy!
Don't forget to drop by and pick up a bottle (or two). You can even talk to Ann-Marie about her business.
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BBQ Jerk Chicken Recipe |
With Ann-Marie's Jamaican line of sauces, it's really easy to make an island staple like jerk chicken. Just follow the directions to the juiciest and most flavourful jerk chicken you've ever had.
Ingredients List:
- 1/2 kg chicken *legs, thighs, or half a chicken
- Salt (to your taste)
- 30ml Ann-Marie's Jamaican Jerk Sauce
Directions:
- Wash approximately a half kilo of chicken with lemon juice or white vinegar and water mixture and pat dry the chicken
- Place cleaned chicken in a mid-size bowl or in a large Ziploc bag
- Sprinkle salt over chicken, to your taste
- Add 30 ml Ann-Marie's Jamaican Jerk Sauce to the chicken
- With gloves on, massage salt and sauce all over the chicken, making sure every part of chicken is seasoned. If you want more flavour, just use more marinade
- Cover or zip up the back place in the fridge overnight
Cooking Directions for BBQ:
Before grilling let the chicken rest outside of the fridge for about 15 minutes.
Grill the chicken over medium to hot fire for about 30 minutes, whilst turning occasionally and adjusting heat if necessary
When chicken is at your desired shade of brown, use a meat thermometer to check for doneness. Internal temperature should be 74°C.
Cooking Directions for Oven:
- Preheat the oven to 350 °F
- Place chicken on a baking pan, place on middle rack in oven, bake for 30 - 40 minutes
- After 40 or so minutes, turn the oven setting to "Broil", move backing pan to upper rack and brake until the chicken is golden brown
- With a thermometer check the chicken for doneness. 74°C
Serve with plain rice, mashed potatoes, sautéed vegetables, or garlic and olive oil based pasta and our wine pairing (but Ann-Marie says some rum punch is really good with it too!)
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BBQ Wine Pairing |
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'Fregi Barocchi' 2021
Producer: Vinicola Palamà
Varietal: Negroamaro
Region: Puglia, Italy
Cellaring: Drink now or age for 6+ years
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More Details
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What makes this a great pairing for summer barbecues is its burst of refreshing acidity with a back bone of savoury depth. It has great intensity showing kirsch and raspberry compote. There is a
distinct dried earth and leather note to the wine, with dried mushroom and fresh Mediterranean herbs such as bay leaf, marjoram and rosemary. The wine is dry, medium-full bodied, with persistent tannins, and uplifting acidity.
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