Yum
Share this!

JerkChicken

Follow this easy-to-follow instructions for making Classic Jamaican Jerk Chicken.

Perhaps the most famous element of Caribbean Cuisine, Jerk is a style of preparing food native to Jamaica in which the meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican Jerk Spice. Jerk cooking and seasoning has followed the Caribbean diaspora throughout the world.  Serve with black beans, rice, and friend plantains.

For more recipes like this, download our free e-cookbook!

Classic Jamaican Jerk Chicken

Follow this easy-to-follow instructions for making Classic Jamaican Jerk Chicken.
Course Main Course
Cuisine Jamaican, Caribbean

Ingredients

  • 1 tablespoon allspice berries coarsely ground
  • 1 tablespoon coarsely ground pepper
  • 1 teaspoon dried thyme crumbled
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/2 cup soy sauce
  • 1 tablespoon vegetable oil
  • 2 3.5 pound chicken legs and thighs
  • 1 medium onion coarsely chopped
  • 3 medium scallions chopped
  • 2 Scotch bonnet chilies chopped
  • 2 garlic cloves chopped
  • 1 tablespoon five-spice powder

Instructions

  1. In a food processor, combine the onion, scallions, chilies, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste.
  2. While the food processor is on, add the soy sauce and oil steadily.
  3. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight.
  4. Bring the chicken to room temperature before proceeding.
  5. Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes.
  6. Transfer the chicken to a platter and serve.

Recipe Notes

TIP: For a smokier flavor, cover the grill while cooking.

[amazon_link asins=’B005D8T1T0,161519360X,B00E99MIX0,1607745313,B00F3KP7SW,B072TYYDLJ,B00VSJAZ3Y,B004QKL7N4′ template=’ProductCarousel’ store=’dawebsite2017-20′ marketplace=’US’ link_id=’73d78b87-bdb7-11e7-8e2b-11f6f2fa01c3′]