Plentiful spices and potent Scotch Bonnets pack a punch in this Jamaican jerk chicken recipe.
Do you like heat?
As in chili heat?
Ciara Kehoe
If you do, then jerk chicken is made for you.
This is a dish popular in Jamaica and throughout the Caribbean.
Jerk seasoning is based on two main ingredients: Scotch Bonnet chili peppers (or habaneros) and allspice.
Ciara Kehoe
Jerk Chicken Tip
Scotch bonnet and habanero chili peppers are HOT.
it’s possible for you to choose to make jerk chicken in the oven or make grilled jerk chicken.
Another Jerk Recipe to Try
For making jerk on the fly, try ourJerk Seasoning Dry Rubrecipe.
Ciara Kehoe
What Is Jerk Chicken?
Jerk is a cooking method traditionally used in throughout the Caribbean and often associated with Jamaica in particular.
Spices coat chickenor beef, pork, seafood, and even vegetablesthat’s cooked slowly over a fire.
Ciara Kehoe
It’s believed they taught the method to African slaves who adapted it.
That adaptation became the Caribbean residents' method today to make jerk chicken.
It marinates overnight, so the work of creating the marinade happens a day before you cook it.
Ciara Kehoe
However, if there are leftovers, refrigerate them for up to five days and eat cold.
Or, strip the meat from leftover jerk chicken and use it in salads.
I strongly recommend wearing protective gloves while handling the chilis and the jerk paste.
Ciara Kehoe
Marinate as directed Step 2 and grill or bake as directed.
Since individual pieces are smaller than two chicken halves, the cooking time may be less.
Use a meat thermometer to judge when the chicken is fully cooked (165F).
Ciara Kehoe
Recipe adapted from several sources, including Bon Appetit magazine.
Pulse until mostly smooth.
Place the chicken in a large freezer bag, or in a large non-reactive bowl or baking dish.
Pour lime juice over the chicken and coat well.
Rub the jerk paste over the chicken pieces and coat well (it helps to use gloves!).
Seal the bag or cover the chicken in the pan with plastic wrap.
When you are ready to cook the chicken, remove chicken from the marinade bag or pan.
Put the remaining marinade into a small saucepan.
Bring to a boil, reduce heat and simmer for 10 minutes.
Set aside to use as a basting sauce for the chicken.
Grilling Method
Preheat grill to medium high.
Sprinkle chicken halves with salt and pepper.
Place chicken halves, skin side down on the grill grates.
Transfer chicken to platter.
Tent loosely with foil to keep warm and let stand 15 minutes.
Oven Method
Preheat oven to 350F.
Place chicken halves in a rimmed baking pan, skin side up.
Roast until chicken halves are cooked through, about 40-50 minutes.
Cut chicken into pieces.
Serve withblack beans and rice.
Did you enjoy this recipe?
Let us know with a rating and review!
