Authentic Jamaican Jerk Chicken
Serves 2
Directions
- 1Add green onions, white onion, garlic, thyme, brown sugar, ginger, scotch bonnets, and vinegar to a food processor.
- 2Grind pimento seeds, black pepper corns, bay leaves, and nutmeg in a spice grinder.
- 3Add the ground spices, salt, and water to the food processor and blend.
- 4Score the chicken pieces.
- 5Season the chicken with salt, dry jerk seasoning, and the wet jerk marinade, saving some for the sauce.
- 6Combine ketchup, brown sugar, water, Worcestershire sauce, and a portion of the wet jerk seasoning in a saucepan and cook down.
- 7Grill the chicken skin side down to char and build a crust.
- 8Brush the jerk barbecue sauce onto the cooked chicken and optionally sear again to caramelize.
- 9Mix a portion of the jerk barbecue sauce with ranch to create jerk ranch for dipping.
Ingredients
- 2 whole whole chicken
- 4 whole green onion
- 1 whole white onion
- 4-6 whole garlic, clove
- 4 stem thyme
- 1/3 cup dark brown sugar
- 1 inch ginger
- 4 whole scotch bonnet
- 10 whole pimento seed
- 1 tbsp black pepper corn
- 1-2 whole bay leaf
- 2 tsp nutmeg
- 1/4 cup white vinegar
- kosher salt (optional)
- 2 tbsp dry jerk seasoning
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup water
- 2 tbsp worcestershire sauce
- 1 cup ranch dressing
Equipment
food processorspice grinderknifemixing bowlsaucepangrill
Tips
- Marinate for at least 24 hours.
- Use lime juice as a substitute for white vinegar.
- Cook the glaze down to ensure the jerk seasoning is not too potent.
- Score the chicken to help the marinade penetrate.
