Authentic Jamaican Jerk Chicken
Serves 2
Directions
- 1Place green onion, onion, thyme, brown sugar, ginger, scotch bonnets, pimento seeds, peppercorns, bay leaf, nutmeg, vinegar, and salt into a food processor or spice grinder and blend into a marinade.
- 2Score the chicken meat and season directly with salt and store-bought dry jerk seasoning.
- 3Coat the chicken with the prepared wet marinade and marinate for at least 24 hours.
- 4In a saucepan, combine ketchup, brown sugar, water, and reserved wet jerk seasoning; cook down the mixture to create the jerk glaze.
- 5Grill the chicken skin side down on a hot grill or grill pan until a crust forms, then cook slowly until internal temperature reaches 165 degrees Fahrenheit.
- 6Douse the grilled chicken with the jerk barbecue sauce and briefly return to the heat to caramelize.
- 7Mix jerk barbecue sauce with ranch to create a jerk ranch dip.
Ingredients
- 2 whole whole chicken, cut up
- 2 tbsp dry jerk seasoning
- 4 whole green onion
- 1 whole onion
- 1 bundle thyme stems
- 1/3 cup brown sugar
- 1 inch ginger
- 4 whole scotch bonnet
- 1 tbsp black peppercorn
- 1-2 whole bay leaf
- 2 tsp nutmeg
- 10 whole pimento seeds
- 1/4 cup white vinegar
- salt (optional)
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/2 cup water
- 1/4 cup wet jerk seasoning
- 2 tbsp worcestershire sauce
- 2 tbsp jerk barbecue sauce
- 1 cup ranch
Equipment
food processorspice grindersaucepangrill pan
Tips
- Use lime juice as an alternative to white vinegar in the marinade.
- Save some of the wet jerk marinade to use later for the sauce.
- Cooking the jerk glaze down is essential to reduce the potency of the seasoning.
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