Easy Homemade Jerk Chicken Breast

An excellent meat delicacy at home — itʼs easy! Incredibly tasty, aromatic and bright-tasting dried meat is obtained according to this recipe! Moreover, you can cook not only chicken, but also duck and rabbit. Try it, it will work the first time, thatʼs for sure!
cook time: 168h
Noah Merrick
Easy Homemade Jerk Chicken Breast

Nutrition Facts (per serving)

107
Calories
1g
Fat
12g
Carbs
12g
Protein

Ingredients (3 portions)

Basic:

Salt 2 tbsp
Sugar 1 tbsp
Ground coriander 1 tsp
Paprika 0.5 tsp
Dry rosemary 0.5 tsp
Chicken fillet 120 g
Juniper berries (dried) 6 pc

Recipe instructions

Step 1

Step 1
How to make jerky breasts? Mix all dry spices with salt and sugar. Crush the juniper berries with a fork so that they release their aroma and taste. Mix the juice and spices and rub the mixture onto the chicken breast. You can add 2-3 tbsp to the berry juice. cognac, armagnac or sherry. Place the breasts in a plastic container, cover with a lid and refrigerate overnight.

Step 2

Step 2
In a day, this picture awaits us. The fillet released its juice and became denser.

Step 3

Step 3
Rinse the breasts of excess salt under running water. Dry with towels, roll in any dry spices: paprika, ground pepper, thyme, rosemary, suneli hops and so on. I rolled it in coriander.

Step 4

Step 4
Hang the breasts on a hook, twine, or cord and hang them out in the open air. Preferably somewhere where there are no flies and midges. I have it hanging on a ventilated balcony. You can even hang it on the window. Or you can simply dry it in the refrigerator, wrapped in thick cloth, sometimes hanging it out to air.

Step 5

Step 5
You will be pleased with the result in 3-5-7 days, depending on the desired degree of withering. The longer it hangs, the denser the meat becomes. I tried it already on day 5.

Step 6

Step 6
Let me remind you that I cook duck breast in the same way, only I use less spices (juniper and pepper), because its taste should not be overwhelmed by a large number of aromas, unlike chicken, which practically does not have its own bright taste.

Additional rubrics

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