Jamaican Jerk Chicken

Jerk chicken is quintessential Jamaican cuisine- sweet and hot, aromatic and smoky. All of it's ingredients grow in the island's lush forests. Pork or chicken are merely the canvas for the complex combination of jerk spices. Grilling is the best way to get close to the smoky flavors of the real deal. Baking also works quite well. It's really all about the jerk spices.

5 from 2 votes

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Course: Lunch, Main Course, Snack

Cuisine: Caribbean, Jamaica

Prep Time: 15

Cook Time: 40

Marinate: 6

Total Time: 6 55

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender
Instant read thermometer
Small saucepan or small microwave safe bowl
Baking: Baking pan with wire rack

Ingredients

8 Chicken thighs, skin-on
1 large Bunch of scallions, white tips removed
2 inch Peeled ginger root, roughly chopped
6 cloves Garlic, peeled
1 tsp Dried thyme
2 tbsp Ground allspice
5 Scotch bonnet or habanero peppers, stems removed
1 tbsp Salt
1 tbsp Black pepper
2 tbsp Dark brown sugar
2 tbsp Soy sauce
½ cup Vegetable oil
1 tbsp Vinegar
2 Limes, juiced

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Instructions

Marinade - In a food processor or blender, grind all ingredients except chicken into a coarse paste. Slather all over chicken pieces (even under skin, place in a large plastic freezer bag, seal, refrigerate overnight and up-to 24 hours.
Prep - Remove chicken from refrigerator to bring to room temperature, salt and pepper. Boil marinating liquid in the microwave or a small saucepan.
Grill - Heat 1 side of grill over high. Cook chicken on cool side of grill, skin side down and close cover for 35 minutes or-so. Flip chicken so skin-side is down, cover, and cook until skin becomes dark brown. If chicken not fully cooked but burning, turn over and lower heat a little. Breasts should be at least 150°F (65°C) and thighs 165°F (74°C). Brush tops with reserved jerk sauce.
Bake - Place one oven rack near the broiler and one in the middle. Preheat oven to 350°F (177°C). Crumble a sheet of aluminum foil then line a baking sheet with it, Place a wire baking rack on top of the sheet and set aside.
Remove the chicken from the marinade and space evenly on the baking sheet. Drizzle leftover marinade over the chicken. Place on the middle rack in the oven and bake until chicken reaches 165°F (74°C), about 30-45 minutes. Move chicken to the top rack and broil for 5 minutes until a char appears. Remove chicken from oven and let rest, uncovered, for 10 minutes.
Serve - Remove to a serving platter or individually plate and serve hot or warm with rice and beans.

Notes

Remove insides of hot peppers if less heat is desired.
A large whole cut-up chicken or 6 whole legs may be used as well.
Use Kosher chicken if available for juicier chicken, especially if chicken breasts are involved.

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