Authentic Jamaican Jerk Chicken
Serves 1
Directions
- 1Add green onion, regular onion, a generous handful of heartburn (garlic), a nice bundle of thyme with stems, brown sugar, fresh ginger, and four scotch bonnets to a food processor.
- 2Add black peppercorns, bay leaf, and nutmeg to a spice grinder and blend them up.
- 3To the food processor, add white vinegar or lime juice and a generous pinch of salt, then blend everything together to create the wet marinade.
- 4Score the whole cut-up chicken to help the marinade penetrate.
- 5Directly salt the chicken.
- 6Generously apply store-bought dry jerk seasoning onto the chicken.
- 7Apply the wet marinade to the chicken, saving some for later.
- 8Mix the marinade into the chicken with your hands.
- 9Marinate the chicken for at least 24 hours.
- 10To make the jerk glaze, add ketchup and brown sugar to a saucepan and let it warm up.
- 11Drop in the saved wet jerk seasoning into the saucepan and cook it down to prevent it from being too potent.
- 12Place the chicken skin side down on a hot grill or grill pan to build a crust and char.
- 13Slowly grill the chicken to avoid burning the marinade, cooking until it reaches about 165 degrees Fahrenheit.
- 14Douse every piece of chicken with the jerk barbecue sauce.
- 15Throw the chicken back on the grill or in the oven to caramelize the sugars.
- 16Serve, optionally dipping in jerk ranch.
Ingredients
- 2 whole chickens, cut up
- 2 tbsp dry jerk seasoning
- 4 green onions
- 1 small white/yellow onion
- 1 inch ginger
- 4 cloves garlic
- 4 thyme stems
- 0.33 cup dark brown sugar
- 0.25 cup white vinegar
- 0.25 cup neutral oil
- 4 scotch bonnets
- 10 pimento seeds
- 1 tbsp black pepper corns
- 1 bay leaf’s
- 2 tsp nutmeg
- to taste Salt
- 1 cup ketchup
- 0.5 cup brown sugar
- 0.5 cup water
- 0.25 cup wet jerk seasoning (cook it down)
- 2 tbsp Worcestershire sauce
- 2 tbsp jerk bbq sauce
- 1 cup ranch
Equipment
food processorspice grindersaucepanhot grillgrill panoven
Tips
- Score the meat to help the marinade penetrate.
- Directly salt the chicken for perfect amount.
- Marinate the chicken for at least 24 hours.
- Cook down the jerk seasoning for the glaze to prevent it from being too potent.
- Slowly grill the chicken to avoid burning the marinade.
- Douse every piece with jerk barbecue sauce after grilling to caramelize the sugars.
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