Jerk chicken, a staple of Jamaican cuisine, is renowned for its tantalizing blend of spices and smoky flavor. This dish captures the essence of the Caribbean with its fiery, aromatic jerk seasoning. In this article, we’ll explore the history of jerk chicken, provide a detailed recipe, and outline the prep and cook times to help you create this delicious dish at home.
Jerk Chicken
Prep: 15 min
Cook: 10 – 12 min
Ingredients
Jerk Marinade
- 4-6 Scotch bonnet peppers, chopped (adjust for desired heat)
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1-inch piece of ginger, peeled and chopped
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 tablespoon thyme, dried or fresh
- 1 tablespoon allspice, ground
- 1 teaspoon cinnamon, ground
- 1 teaspoon nutmeg, ground
- 1 teaspoon black pepper, ground
- 2 tablespoons brown sugar
- Juice of 2 limes
- Salt to taste
Chicken
- 4-6 chicken thighs or drumsticks (bone-in, skin-on for best flavor)
Directions
1. Prepare the Marinade
In a food processor, combine the Scotch bonnet peppers, onion, garlic, ginger, soy sauce, olive oil, thyme, allspice, cinnamon, nutmeg, black pepper, brown sugar, lime juice, and salt. Blend until smooth to create the jerk marinade.
2. Marinate the Chicken
Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill
Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become ashy white before cooking. For an authentic Jamaican experience, use pimento wood chips for smoking.
4. Grill the Chicken
Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill, skin side down. Cook for 10-15 minutes per side, basting occasionally with the leftover marinade. Reduce the heat to medium or move the chicken to a cooler part of the grill to prevent burning. Continue grilling until the internal temperature reaches 165°F (74°C) and the skin is crispy and caramelized.
5. Serve and Enjoy
Remove the chicken from the grill and let it rest for a few minutes before serving. Jerk chicken pairs wonderfully with traditional sides like rice and peas, fried plantains, or a simple green salad.
Tips for Perfect Jerk Chicken
- Adjust the Heat: If you’re not a fan of extremely spicy food, reduce the number of Scotch bonnet peppers or remove the seeds.
- Marinating Time: The longer you marinate the chicken, the deeper the flavor will be. Aim for at least 2 hours, but overnight is ideal.
- Grill Maintenance: Ensure your grill is clean and well-oiled to prevent sticking and burning.