Grilled Jerk Chicken
INGREDIENTS – JERK MARINADE:
- 3 scallions, chopped
- 4 large garlic cloves, chopped
- 1 small onion, chopped
- 4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded
- 1/4 cup fresh lime juice
- 2 tablespoons soy sauce
- 3 tablespoons olive oil
- 1 1/2 tablespoons salt
- 1 tablespoon packed brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
INGREDIENTS – CHICKEN
- 4 chicken breast halves with skin and bones (3 lb), halved crosswise
- 2 1/2 to 3 lb chicken thighs and drumsticks
COOKING INSTRUCTIONS:
- Make marinade by blending all marinade ingredients in a blender until smooth.
- Marinate and grill chicken by dividing chicken pieces and marinade between 2 sealable plastic bags. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice. Let chicken stand at room temperature 1 hour before cooking.
Using a Charcoal Grill:
Open vents on bottom of grill and on lid. Light a large chimney of charcoal briquettes (about 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
When charcoal turns grayish white and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken in batches on lightly oiled rack over coals until well browned on all sides, about 3 minutes per batch. Move chicken as seared to side of grill with no coals underneath, then cook, covered with lid, until cooked through, 25 to 30 minutes more.
Using a Gas Grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more.
This Grilled Jerk Chicken recipe makes 8 servings. If you have any modifications to make this recipe more delicious then feel free to leave a comment.
Hi, I can
We can’t find fresh scotch bonnets or other habanero peppers around here so we used a teaspoon of The Chilli Factory’s habanero paste. Seemed to work well 🙂
Great recipe, thanks for publishing it!
Hmmnn…delicious…
Hmmnn..sarap!!
congrats!!
awesome
Thanks again for a great recipe! The photo was helpful too. re: comment above, regarding a product I was unaware of, “The Chilli Factory’s habanero paste”, proving having comments is a very good thing. eb
Hi,
Thank you for your post.
I love to collect and experiment different delicious chicken recipes around the world.
Hmmm Brown sugur I need to try that…I could see it giving a balance. But you should use Whole Pimento(Allspice) it’s much icer and will still blend up fine. One of the other recipes refer to use of green onion….just so you know green onion IS scallion and you can find it everywhere…oh yeah one other thing habanero is not like scotch bonnet pepper…its a wanna be you neeeeeed scotch bonnet in your lfe nothing is like the smelll of flavor…I’m in love with it literally… it cannot be substituted sorry:)
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If you dont have all spice you can also use pimemto which works just as well it taste better if you can get whole pimento but powder will do just as well to give that authentic taste of the carribean.
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The actual wood from the pimento wood tree must be used to make it really authentic. That can only be found in one place in the USA – pimentowood.com They are the only importer of the wood, charcoal, leaves, etc.
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I made this recipe without blending the ingredients and with a lot less hot peppers. I used about 1/4 of a habanero chile. I grilled chicken and shrimp and it came out fabulous. Next I’m going to try it on steaks. Yummy!
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[…] on how to make jerk-chicken (another culinary first for me). I combined two recipes (recipe one & two) and did a trial run once with a few tweaks and improvements. As a base I marinated the […]
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[…] dry rub goes up against the marinades used by Lucy Pilkington, Saveur, and a website called Jamaican Food, and while I don’t find that the acidic vinegar or lime juice in the marinades has any […]
[…] dry rub goes up against the marinades used by Lucy Pilkington, Saveur, and a website called Jamaican Food, and while I don’t find that the acidic vinegar or lime juice in the marinades has any […]
[…] dry rub goes up against the marinades used by Lucy Pilkington, Saveur, and a website called Jamaican Food, and while I don’t find that the acidic vinegar or lime juice in the marinades has any […]
[…] dry rub goes up against the marinades used by Lucy Pilkington, Saveur, and a website called Jamaican Food, and while I don’t find that the acidic vinegar or lime juice in the marinades has any […]
[…] dry rub goes up against the marinades used by Lucy Pilkington, Saveur, and a website called Jamaican Food, and while I don’t find that the acidic vinegar or lime juice in the marinades has any […]
[…] dry rub goes up against the marinades used by Lucy Pilkington, Saveur, and a website called Jamaican Food, and while I don’t find that the acidic vinegar or lime juice in the marinades has any […]
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